Fat-free Cake in a Bowl

Ingredients:

• One pre-cooked sugar-free angel food cake
• 1 pkg. (4 serving size) sugar-free, fat-free instant vanilla pudding mix
• One ctn. (10 oz.) fat-free whipped topping
• One can (14-15 oz.) pineapple chunks

Directions:

1. Cut angel food cake into one-inch chunks and place pieces into large serving bowl.
2. In a separate medium bowl, mix whipped topping with vanilla pudding mix.
3. Drain pineapple chunks and add to whipped topping mixture.
4. Fold entire topping/pineapple mixture into the angel food cake chunks.
5. Refrigerate for 1 hour and serve cold in smaller dishes.

Serves 6-8 persons

Low-fat Brownie Cake

Ingredients:

• One box “No-Pudge” fat-free brownie mix
• One single-serving size pkg. M & M’s
• Icing:
• ½ c. Splenda
• 2 tbsp. water
• 2 egg whites at room temperature
• one jar (7 oz.) marshmallow cream
• 1 tsp. vanilla

Directions: (cake)

1. Bake brownies according to directions on back of box/pkg.
2. After the brownies are cool, put icing on them.
3. Top icing with M & M’s.

Directions: (icing)

1. In top of a double boiler, combine Splenda, water and egg whites.
2. Ccook over simmering water and beat until a stiff peak forms.
3. Add marshmallow cream and continue beating until a stiff peak forms.
4. Remove mixture from heat and beat in vanilla.
5. Allow to cool before icing the brownies.

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