Recipe By :JoAnna Lund Serving Size : 12 Preparation Time :0:00 Categories : Dessert
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Carnation nonfat dry milk powder 1 1/2 cups cold water -- divided 1 teaspoon white vinegar 1 1/2 cups flour 3/4 cup Splenda -- granular -- divided 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup Kraft Fat Free Mayo 1 tablespoon vanilla extract -- divided 1 package Jello Sugar Free Raspberry Gelatin -- (4-serv. pkg.) 2/3 cup boiling water 3/4 cup plain nonfat yogurt 1 cup Cool Whip LiteŽ
Preheat oven to 350 deg. F. In a small bowl, combine 2/3 cup dry milk powder, 1 cup water and vinegar. Set aside.
In a large bowl, combine flour, 1/2 cup Splenda, baking powder and baking soda.
Add mayonnaise, milk mixture and 2 teaspoons vanilla extract. Mix gently to combine.
Pour mixture into a 9x9-inch cake pan sprayed with butter-flavored cooking spray. Bake 18 to 22 minutes or until cake tests done in center. Place pan on a wire rack and cool 10 minutes.
Poke holes with fork tines at 1/2-inch intervals over top of cake.
In a small bowl, dissolve gelatin in boiling water. Add remaining 1/2 cup cold water. Mix well to combine. Evenly spoon gelatin mixture over cake. Cover and refrigerate 30 minutes.
In a medium bowl, combine yogurt and remaining 1/3 cup nonfat dry milk powder. Add remaining 1/4 cup Splenda (or 6 pkts. Equal) and remaining 1 teaspoon vanilla extract. Mix well to combine. Fold in Cool Whip Lite. Spread mixture evenly over cake. Refrigerate at least 30 minutes. Cut into 12 pieces. Refrigerate leftovers.
Each serving equals: HE: 2/3 Brd, 1/3 Milk, 1/4 Slider, 9 Opt. Cal. 2.3 Points 113 cal, 1 g fat, 0 g fiber, 5 g prot, 21 g carb, 279 mg sod, 124 mg calc (calcium mg from MasterCook)
DIABETIC: 1 1/2 St
Source: "September 1995 Healthy Exchanges Newsletter, p. 4"
Senior Health and Fitness
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