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Low-fat Strawberry Cake

Makes 12 servings

• 1 box white or yellow cake mix
• 1 small (4 servings) package sugar-free strawberry gelatin
• 3 tablespoons all-purpose flour
• 1 cup strawberries, thawed if frozen, pureed if fresh
• 1/2 cup water
• 2 tablespoons vegetable oil
• 4 egg whites

FROSTING

• 2 tablespoons butter, softened
• 4 ounces fat-free cream cheese, softened
• 3 cups powdered sugar
• Strawberries and juice to moisten (about 2 tablespoons)

Preheat the oven to 350 degrees. Spray 2 cake pans with nonstick cooking spray and dust lightly with flour. Set aside.

Place the cake mix, strawberry gelatin and flour in a large bowl and mix together. In another bowl, combine the strawberries, water and the vegetable oil. Pour wet ingredients all at once over dry ingredients and combine. Add the egg whites, one at a time, beating after each addition. This should take several minutes.

Pour batter into prepared pans and bake for about 25 minutes. Remove from the pans and cool on a rack.

For frosting: In a large bowl, mix together the butter and cream cheese. Add the powdered sugar and beat well. Add the strawberries a little at a time until the icing is a good spreading consistency.

Place the first layer rounded side (top) down on a serving plate. Spread with about 1/2 cup of icing. Put the second layer on top, rounded side up, and spread it with another half-cup of the icing. Spread the rest of the icing on the sides if using, then refrigerate the cake.

Per serving: 311 calories, 8 g fat, 6 mg cholesterol, 289 mg sodium, 57 g carbohydrates 4 g protein, 1 g fiber.

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