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Fruit-Filled Orange Cake - ww

Source of Recipe

Light & Tasty 2002 – N. Measel; Medway, OH
Fruit-Filled Orange Cake
WW Points
Diabetic Exchanges
Serves: 12

1 18-1/4-oz. pkg. reduced-fat yellow cake mix
3/4 c. water
1/2 c. orange juice
1/2 c. egg substitute
1 egg, lightly beaten
2 T. canola oil
1/2 tsp. grated orange peel

1 6-oz. reduced-fat orange-cream yogurt
2 c. reduced-fat whipped topping
1 c. diced fresh strawberries, patted dry
1 c. canned unsweetened pineapple tidbits, drained and patted dry

Coat two 9-in. round cake pans with nonstick cooking spray; line with waxed paper. Coat waxed paper with nonstick cooking spray; set aside.

In a mixing bowl combine he first 6 ingredients. Beat on LOW speed for 1 minute, scraping the bowl constantly. Fold in orange peel. Pour into prepared pans. Bake at 350º for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.

In a bowl, combine yogurt and whipped topping. In another bowl combine the strawberries and pineapple. Place one cooled cake layer on a serving plate. Spread with 1/2 of the yogurt mixture; top with 1/2 of the fruit mixture. Top with second cake layer. Spread remaining yogurt mixture over top of cake; sprinkle with remaining fruit. Store in the refrigerator.

One piece equals: 255 calories…6 gm fat (2 gm saturated)…19 mg cholesterol…312 mg sodium…47 gm carbohydrate…trace fiber…5 gm protein ++++ Exchanges: 3 starch…1/2 fat ++++ WWP: 6