SKINNY STRAWBERRY CAKE

Serves: 10

YOU’LL NEED:

9 Oz. of white or vanilla cake mix (1/2 of an 18 oz. pkg.)
1 Egg white
½ C. water
3 Tbsp. vegetable oil
½ Tsp. vanilla
3 Oz. plain non fat yogurt (1/2 of a 6 ounce container)
¼ C. strawberry all-fruit preserves, melted
1-1/2 C. whipped cream (3/4 cup heavy cream whipped with 1 tbsp. Confectioner’s sugar to make 1-1/2 cups) or natural whipped topping Such as Truwhip
1 pint strawberries, washed, hulled and sliced

HOW TO MAKE:

1-Position an oven rack in the center of the oven and preheat the oven to 350 degrees.
2-Coat an 8-inch round baking pan with cooking spray, then dust it with flour.
3-In a large bowl beat 9 ounces of cake mix (about ½ a package), the egg white, water, oil, vanilla and 3 yogurt with an electric mixer until well blended, 2 to 3 minutes.
4-Pour the cake batter into the prepared pan and bake until a wooden toothpick inserted in the center comes out clean, 25 to 35 minutes.
5-Remove from the oven and cool on a wire rack for 10 minutes.
6-Carefully remove the cake from the pan and place it on the rack to cool completely.
7-Split the cooled cake horizontally into 2 layers. (I use a thin serrated bread knife.) Place the bottom layer cut side up on a cake plate.
8-Spread ½ the preserves over the bottom layer.
9-Cover with half the whipped cream or whipped topping and half the strawberries.
10-Top with the remaining layer, cut side down.
11-Coat with the remaining preserves and whipped topping.
12-Arrange the remaining strawberries over the top.

COOK’S NOTES

Nutritional Estimates: (1/10th): 193 calories, 6.2 g fat, 31.4 g carbs, 0.7 g fiber, 2.5 g protein
WW SP 5 or WW PP 5

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