Graham Cracker Cake (6.5 PTS)

Recipe Ingredients

1/2 cup	118ml	Drained applesauce (from 3/4 cup -
		Undrained - drain in a colander
		Lined with a paper towel)
1 1/4 cups	182g / 6.4oz	Low-fat graham cracker crumbs
2 1/2 teaspoons	12ml	Baking soda
6		Egg whites - separated
2/3 cup	157ml	Skim milk
1/4 teaspoon	1.3ml	Salt
1 cup	198g / 7oz	Granulated sugar
1 teaspoon	5ml	Vanilla extract
1/2 cup	73g / 2.6oz	Pecan halves - ground finely in a
		Food processor or blender
1		Cool Whip Free brand fat-free (the 12
		Ounce size)

Recipe Instructions

Add the undrained applesauce to a wire mesh strainer placed over a bowl and

begin draining. Set aside. Lightly spray two 9-inch cake pans with

butter-flavored oil and set aside. Place the oven rack in the center

position and begin heating to 375 degrees. Add the graham cracker crumbs

and baking soda to a medium mixing bowl and stir or whisk until combined,

about 30 seconds. Set aside. Using an electric mixer, beat the egg whites

until stiff. Remove bowl from mix stand and set aside. In a large mixing

bowl whisk the egg yolks until light, about 30 seconds. Add the milk and

salt and whisk until combined, about 15 seconds. Add the drained

applesauce, vanilla and sugar and stir in with a rubber spatula until the

sugar dissolves, about 20 seconds. Add the graham cracker mixture and nuts

and stir and fold until combined, about 20 seconds. Add the beaten egg

whites and with the rubber spatula fold until just combined, about 45

seconds. There will be some small beaten whites still visible, do not be

concerned. Evenly divide the batter between the two prepared pans and bake

for 25 minutes, or until a toothpick inserted into the center comes out

clean. Cool on a wire cooling rack for 1 hour, or until completely cool.

Fill and frost with fat-free Cool Whip. Refrigerate.

277.99 Cal (37.50% from Fat, 7.05% from Protein, 55.40% from Carb); 4.99 g

Protein; 11.80 g Tot Fat; 4.55 g Sat Fat; 1.40 g Poly Fat; 39.25 g Carb;

1.30 g Fiber; 68.27 mg Calcium; 511.26 mg Sodium; 154.41 mg Potassium;

21.82 mg Cholesterol

Shared by: Kimberly, Healthy Recipes

MC Formatted by Mary [[email protected]]

Source:
Woman's World Feb 16, 1999

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