Low Fat Strawberry Recipes
Strawberry Custard Cake Recipe
This Strawberry Custard Cake Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Strawberry Custard Cake Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Strawberry Custard Cake Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Strawberry Custard Cake Recipe, also visited the following
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Strawberry Custard Cake Recipe
Strawberry Custard Cake Recipe
Ingredients:
CAKE
4 eggs, separated
2 tbsp water
1 cup sugar
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 1/2 tbsp cornstarch
1 tsp vanilla
8 oz frozen whipped lite topping
STRAWBERRY MIXTURE
1/4 cup water
1/4 cup sugar
1 pinch strawberries
CUSTARD FILLING
3 tbsp sugar
2 tbsp cornstarch
1/8 tsp salt
1 1/2 cup skim milk
1 egg
2 tsp vanilla
Instructions:
Beat egg yolks w/ 2T water in large mixing bowl. Add sugar gradually and
beat well. Combine remaining dry ingredients a& add to sugar mixture.
Add vanilla. In another bowl, beat egg whites until stiff. Fold into
batter. Pour batter into 2 9" round cake pans coated w/ no stick cooking
spray & dusted w/ flour. Bake @ 325 degrees for 40 to 45 minutes. Remove
from pans and cool on wire racks. To assemble cake, put bottom layer on
serving plate. Top w/ Strawberry Mixture. Spread all Custard filling on
top. Top w/ second layer. Frost sides & top w/ whipped topping.
Strawberry Mixture:
In small saucepan, bring water & sugar to a boil, boiling just until sugar
dissolves. Hull & cut strawberries in half & place in bowl. Pour
prepared syrup over strawberries & refrigerate until chilled. Toss to
keep strawberries covered with syrup. Let strawberries marinate in syrup
for 2 hours if possible.
Custard Filling:
Combine sugar, cornstarch, and salt in saucepan. Gradually add milk,
stirring until blended. Cook over medium heat, stirring constantly, until
mixture thickens and comes to a boil. Boil 1 minute, stirring. Remove
from heat. Beat egg at high speed of mixer until thick & lemon colored.
Gradually stir in 1/4th hot mixture into beaten egg; return to remaining
hot mixture. Cook, stirring constantly, for several minutes. Remove from
heat; add vanilla. Cover & chill in refrigerator.
Nutritional Information per slice:
Calories - 153, Cholesterol 67 mg, fat 2.6 grams, 15.4% calories from
fat.
Servings: 16
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This Strawberry Custard Cake Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Strawberry Custard Cake Recipe, or any of our other low fat recipes, please let us know. |
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