* Exported from MasterCook *

Strawberry Shortcake

Recipe By : Weight Watchers magazine
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 lg Egg whites
1 ts Cream of tartar
1 tb Vanilla extract
1/2 c Granulated sugar
1 c Cake flour -- +2 tb, sifted
1 ts Baking powder *
4 1/2 c Strawberries -- sliced
3/4 c Non-dairy whipped topping --
- reduced calorie

Preheat oven to 325?F.

In large bowl, with electric mixer on high speed, beat egg whites
until foamy; add cream of tartar and vanilla. Gradually beat in
1/4 cup + 2 tb sugar until stiff peaks form, about 10 minutes.

Gradually sift cake flour and baking powder over egg white mixture;
carefully fold in until no white streaks remain.

Spoon evenly into a 9" tube pan. Bake 35 to 40 minutes, or until
cake springs back when lightly touched with fingertip. Invert
immediately and let cool completely. **

When cake has cooled, carefully loosen edges and remove from pan.

Meanwhile, in medium bowl, combine strawberries with remaining 2 tb
sugar; set aside for 15 minutes.

To serve, cut cake into 12 pieces with serrated knife. Place on
serving plates. Top each with equal amounts of strawberries with
accumulated juice and 1 tb whipped topping.

Exchanges: 1/4 P, 1/2 B, 1/2 FR, 50 C

Per serving: 106 cal, 4 g pro, 1 g fat, 21 g carbs, 42 mg sod,
0 mg chol

* If using self-rising cake flour, omit baking powder.

** If pan does not have "feet", invert over a sturdy bottle.

Adapted FROM: The Kingdome, Seattle, WA

Posted by: Valerie Whittle


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