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Fruited-Sauced Cake

Source of Recipe

BH&G Quick, Healthy & Delicious Cooking
WW Points
Serves: 8

Nonstick Cooking spray
1-1/3 c. flour
2 tsp. baking powder
1/8 tsp. ground nutmeg…OR…1 tsp. finely shredded orange peel
1/4 c. stick margarine
1/2 c. sugar
2/3 c. skim milk
2 egg whites
1/4 c. sugar
1/2 tsp. finely shredded orange peel
1/4 c. orange juice
1 T. cornstarch
1 pkg. (10 oz.) frozen fruit in light syrup, thawed (raspberries, strawberries or mixed fruit)

Spray an 8-in round baking pan with nonstick spray coating. Sprinkle lightly with flour; shake out excess flour; set aside.

Stir together flour, baking powder and nutmeg…OR…1 tsp. orange peel. Set flour mixture aside. In a large mixing bowl, beat margarine on medium 30 seconds. Add 1/2 c. sugar and beat until well combined. Alternately add flour mixture and milk to creamed mixture, beating on low after each addition, just until combined.

Wash and dry beaters. In a small bowl, beat egg whites until soft peaks form (tips curl). Gradually add 1/4 c. sugar, beating until stiff peaks form (tips stand straight). Gently fold white egg mixture into flour mixture. Spoon batter into prepared pan.

Bake at 350º for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan for 5 minutes. Remove from pan to wire rack to cool completely

For Sauce: In a saucepan, combine 1/2 tsp. orange peel, orange juice and cornstarch. Stir in thawed fruit. Cook and stir until thickened and bubbly. Remove from heat; cool slightly. Serve slightly warm over cake or cover and chill and serve cool.

One serving equals: 235 calories…6 gm fat (1 gm saturated)…0 mg cholesterol…96 mg sodium…42 gm carbohydrate…2 gm fiber…4 gm protein ++++ WWP: 5.5