Diet Strawberry Shortcake
Ingredients
9 large egg whites
1 tsp. cream of tartar
1 Tbsp. vanilla extract
1/2 C. granulated sugar
1 C. plus 2 Tbsp. sifted cake flour
1 tsp. baking powder
4 1/2 C. sliced strawberries
3/4 C. reduced-calorie nondairy whipped topping
Cooking Instructions
Preheat oven to 325 degrees. 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 C. plus 2 Tbls. 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 inch tube pan. Bake for 35-40 minutes, or until cake springs bake 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 Tbls. 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 Tbls. whipped.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)