(Cooking Healthy Across America cookbook)
2 eggs or equivalent in egg substitute
2 teaspoons vanilla extract
1/2 cup skim milk
1 tablespoon + 1 teaspoon reduced-calorie margarine
1 cup all purpose flour
1 cup + 2 tablespoons pourable Sugar Twin or Sprinkle Sweet
1 teaspoon baking powder
6 egg whites
1/4 teaspoon cream of tartar
4 cups Wells' Blue Bunny sugar-free and fat-free strawberry ice cream or any sugar- and fat-free ice
Preheat oven to 350 degrees. Spray a 9x9 inch cake pan with butter-flavored cooking spray. In a
large bowl, combine eggs and 1 teaspoon vanilla extract. Stir in skim milk and margarine. Add flour,
3/4 cup Sugar Twin, and baking powder. Mix just to combine. Pour batter into prepared cake pan.
(Batter will be thin.) Bake for 22 to 26 minutes or until a toothpick inserted in center comes out
clean. Remove cake from pan and allow to cool on a wire rack. Increase oven temperature to 500
degrees. Meanwhile, in a large bowl, beat eggs whites with an electric mixer until soft peaks form.
Add remaining 6 tablespoons Sugar Twin, remaining 1 teaspoon vanilla extract, and cream of
tartar. Continue beating until stiff peaks form. To assemble, place a piece of brown paper on a
baking sheet, arrange partially cooled cake on paper, place ice cream in a mound on cake, and
cover cake and ice cream evenly with meringue mixture. Bake for 3 to 5 minutes or just until
meringue browns. Remove from oven, cut into 8 servings and serve immediately.
HINT: 1. Egg whites beat best at room temperature.
2. Meringue cuts easily if you dip a sharp knife in warm water before cutting.
Serves 8 - Each serving equals:
HE: 2/3 Br, 1/2 Pr (1/4 limited), 1/4 Fa, 1 Sl, 10 OC
178 Calories, 2 gm Fa, 10 gm Pr, 30 gm Ca, 213 mg So, 168 mg Cl, 1 gm Fi
DIABETIC: 2St/Ca, 1/2 Mt