Ingredients:
1 pkg. (18 1/4 oz.) white cake mix
1 1/3 c. water
1/4 c. unsweetened applesauce
2 egg whites
1 egg
1 package (.6 ounce) sugar-free strawberry gelatin
2 c. boiling water
1 pkg. (16 oz.) frozen unsweetened whole strawberries, thawed, drained and sliced
1 carton (16 oz.) frozen reduced-fat whipped topping, thawed
10 fresh strawberries, halved
1 pkg. (18 1/4 oz.) white cake mix
1 1/3 c. water
1/4 c. unsweetened applesauce
2 egg whites
1 egg
1 package (.6 ounce) sugar-free strawberry gelatin
2 c. boiling water
1 pkg. (16 oz.) frozen unsweetened whole strawberries, thawed, drained and sliced
1 carton (16 oz.) frozen reduced-fat whipped topping, thawed
10 fresh strawberries, halved
Directions:
In a large bowl, combine the cake mix, water, applesauce, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a 9x13 baking dish coated with cooking spray. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
In a large bowl, combine the cake mix, water, applesauce, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a 9x13 baking dish coated with cooking spray. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
In a large bowl, dissolve gelatin in boiling water. Stir in strawberries. Using a sharp knife, make a diamond pattern in the top of the hot cake; immediately pour gelatin mixture over cake. Cool on a wire rack.
Refrigerate for at least 6 hours. Spread with whipped topping. Garnish with fresh strawberries.Diabetic exchanges: 2 starch, 1/2 fat
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