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Fat-free Cake in a Bowl


  • 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


  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


  • 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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