MamasHealth.com Home Cake Recipes Applesauce cake Bacardi cake Black forest cake Coffee cake Cranberry bundt cake Fat-free cake Frosted cake Georgian fruit cake Gingerbread cake Gingersnap cupcakes Lemon pound cake Peppermint pound cake Peppermint cheesecake Plum cake Strawberry shortcake Vanilla cake loaves Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Tips for healthy holiday meals Egg Substitutes Cooking tips Wine info Food Delivery Programs Inexpensive Ovens Mama's Kitchen Dilemmas	Fat-free Strawberry Shortcake Ingredients: One fat-free Twinkie Pkg. of frozen sweetened strawberries, thawed Ctn. (10 oz.) of fat-free whipped topping, thawed Directions: Place Twinkie on medium-sized plate Drizzle ½ c. of the strawberries (juice included) over the Twinkie Top with 2 tbsp. fat-free whipped topping. Serves one person       Low-fat Lemon Angel Cake Ingredients: 12 egg whites 1 tsp. cream of tartar ¼ tsp. salt 1 ¼ c. powdered sugar 3 tbsp. lemon juice ¼ tsp. vanilla extract 1 c. flour Garnish: fresh raspberries Directions: Preheat oven to 375 degrees F. Beat first 3 ingredients at high speed with mixer until foamy. Add ¾ c. powdered sugar, 1 tbsp. at a time and beat until stiff peak forms. Fold in lemon juice and vanilla extract. In separate bowl, mix together ½ c. powdered sugar and flour. Gradually fold this mixture into egg white mixture. Spoon batter into 10-in. tube pan. Bake at 375 degrees F for 35 to 40 minutes or until golden. Invert pan on wire rack to cool and garnish with fresh raspberries.	Sign up for our Email Newsletter For Email Marketing you can trust
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