Fat-free Strawberry Shortcake

(©1999 E. Carpenter)

2 cups cake flour, sifted before measuring
2 tsp double-acting baking powder
tsp salt
7 Tbsp sugar
cup puree of whole frozen strawberries, thawed before putting in blender
1 cup skim milk, room temperature
1 tsp vanilla extract
4 egg whites
butter and flour to grease pans
20oz sliced frozen strawberries in syrup, thawed
1 can Redi Whip fat-free whipped topping

Preheat oven to 375F.

Put light coat of butter on bottom but not sides of two 9" spring-form cake pans (adds insignificant fat), then flour lightly.

Sift together flour, baking powder and salt.

Mix sugar, milk, strawberry puree and vanilla.

Whip egg whites until stiff but not dry.

Mix fruit and flour mixtures, then fold into egg whites quickly.

Pour into the cake pans and bake about 25 minutes

Cool a few minutes, then remove from pans.

Serve topped with the strawberries in syrup and the whipped topping.




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