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SKYBOYSMOM Posts: 1,152
7/4/08 1:50 P

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Monthly Food Newsletter (December 2003) p.4
Reader Requests
While speaking at Swiss Valley Gals in Prairie du Chien, WI a voice
in the crowd shared a recipe for a high caloried dessert she wanted
me to revise. One bite and I'm betting you'll be glad I did.

1 cup cake flour
1-1/2 cups Splenda Granular
12 egg whites
1-1/2 teaspoons cream of tartar
1 tablespoon vanilla extract
1/4 teaspoon table salt
2 (4-serving) pkgs. JELL-O sugar-free instant vanilla pudding mix
4 cups fat-free milk
2 cups Cool Whip Free
2 (2.1 ounce) Butterfinger candy bars

Preheat oven to 350 degrees. In a small bowl, combine cake flour and
3/4 cup Splenda. Mix well using a wire whisk. Place egg whites in a
very large mixing bowl. Beat egg whites with an electric mixer on HIGH
until foamy. Add cream of tartar, vanilla extract, and salt. Continue
beating until stiff enough to form soft peaks. Add remaining 3/4 cup
Splenda, 2 tablespoons at a time, while continuing to beat egg whites
until stiff peaks form. Add the flour mixture, 1/2 cup at a time,
folding in with spatula or wire whisk. Pour batter into an ungreased
9-by-13-inch metal cake pan. Bake for 25 to 30 minutes or until cake
springs back when lightly touched. DO NOT OVERBAKE. Place cake pan on
a wire rack and allow to cool completely. Cut cake into 36 pieces.
Layer half of pieces in a trifle or large glass bowl. In a medium
bowl, combine 1 package dry pudding mix and 2 cups milk. Mix well
using a wire whisk. Blend in 1/2 cup Cool Whip Free. Spoon mixture
evenly over cake pieces. Cut 1 candy bar into 12 pieces. Evenly
sprinkle candy pieces over pudding. Layer remaining cake pieces over
top. In same medium bowl, combine remaining package dry pudding mix
and remaining 2 cups milk. Mix well using a wire whisk. Blend in 1/2
cup Cool Whip Free. Spoon mixture evenly over cake pieces. Refrigerate
for 5 minutes. Spread remaining 1 cup Cool Whip Free evenly over set
filling. Cut remaining candy bar into 12 pieces. Evenly sprinkle candy
bar pieces over top. Cover and refrigerate for at least 2 hours.
Divide into 12 servings.

HINT: Egg whites beat best at room temperature.

Serves 12 - Each serving equals:

HE: 2/3 Br, 1/3 FFM, 1/3 Pr, 1 Sl, 17 OC

175 Calories, 3g Fa, 8g Pr, 29g Ca, 393mg So, 106mg Cl, 0g Fi

Diabetic Exchanges: 2 Carbohydrate

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