Hawaiian Ice Box Cakecakes, dessert, low-fat 1 1/3 cup ; water 3 egg whites 18 1/2 oz packaged lf yellow cake mix 1 vegetable cooking spray 2 cup skim milk 3 1/2 oz pkg. inst. banana pudding 15 oz can crushed pineapple; drained 2 cup lf frozen whipped topping; thawed 1/4 cup shredded coconut; toasted Combine first 3 ingredients in a large bowl; beat at low speed of an electric mixer 30 seconds. Increase speed to medium and beat 2 minutes. Pour batter into a 13 x 9 x 2 inch baking dish coated with cooking spray. Bake at 350 F. for 35 minutes or until cake springs back when touched lightly in center. Let cool in pan on a wire rack. Combine milk and pudding mix in a medium bowl; beat at low speed of an electric mixer 2 minutes or until thickened. Cover and chill 5 minutes. Stir in pineapple. Pierce 48 holes in top of cake, using the handle of a wooden spoon. Spread pudding mixture over cake and then spread whipped topping over pudding mixture. Sprinkle topping with the shredded coconut. Store in refrigerator. Per serving: 208 calories (17% from fat), 2.8 g pro, 4 g fat, 40.4 g carbo, .2 g fiber, 1 mg chol, sodium 341 mg From: Cooking Light Magazine, MM by Linda Shogren Serving size = 3 1/4 x 2 1/4 inch piece |
