1 c Unsweetened pineapple juice
8 Egg white
3/4 c Unsweetened applesauce
1 pk 2-layer yellow cake mix
1 pk Regular lemon gelatin;
-4-serving
2 ts Finely shredded lemon peel
1 1/2 c Powdered sugar
1/2 c Fresh lemon juice
Preheat the oven to 350-degrees. Lightly spray a 13″x9″x2″ baking pan with
no-stick spray. Set pan aside.
In a small saucepan, bring the pineapple juice to a boil. Then reduce the
heat. Simmer, uncovered, until the juice has reduced to 1/2 cup. Set the
juice aside.
In a large bowl, beat the egg whites until foamy. Stir in the applesauce.
Then stir in the cake mix, gelatin and lemon peel.
Slowly drizzle the pineapple juice into the batter. Using an electric
mixer, beat the mixture on medium speed for 5 minutes. Spread the batter in
the prepared pan. Bake for 30 to 40 minutes or until the cake springs back
when lightly touched in the center.
Meanwhile, in a small bowl, stir together the powdered sugar and lemon
juice until smooth.
Remove the cake from the oven. Use a toothpick to poke holes in the top of
the cake, then pour the lemon juice mixture over the hot cake. Cool the
cake before serving.
Calories: 297, Fat: 4g, % Calories from fat: 12%, Cholesterol: 0.
Yields
12 Servings