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Orange Pineapple Torte (Low Fat)




Source of Recipe


Internet


List of Ingredients




1 package (18-1/4 ounces) yellow light cake mix
2 packages (1 ounce each) instant sugar-free vanilla pudding mix, divided
4 egg whites
1 cup water
1/4 cup vegetable oil
1/4 teaspoon baking soda
1 cup cold skim milk
1 carton (8 ounces) frozen light whipped topping, thawed
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 can (11 ounces) mandarin oranges, drained, divided


Recipe



In a mixing bowl, combine cake mix, ONE package of pudding mix, egg whites, water, oil and baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes. Pour into 2 greased and floured 9-inch round cake pans.

Bake at 350º for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely.

For filling, combine milk and remaining pudding mix. Whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping. In a medium bowl combine 1 1/2 cups pudding mixture with pineapple and half of the oranges.

Slice each cake layer in half horizontally. Spread pineapple mixture between layers. Frost top and sides of cake with remaining pudding mixture. Garnish with remaining oranges. Yield: 12 servings

Nutritional Analysis: one serving equals 335 calories, 516 mg sodium, trace cholesterol, 58 gm carbohydrate, 4 gm protein, 9 gm fat.

Diabetic Exchanges: 2 starch, 2 fruit, 2 fat.