Lemon Meringue Cake with Strawberries (low fat)
Rec.food.recipes/Megan Perks (1997)
9 servings
2 cups sliced strawberries
1/4 cup sugar
1 1/4 cups all purpose flour
1 cup sugar
1/4 cup margarine, softened
1/2 cup skim milk
1 1/2 tsp. baking powder
1 1/2 tsp. grated lemon peel
1 tsp. vanilla
1/4 tsp. salt
2 egg whites or 1/4 cup fat-free egg product
2 egg whites
1/2 cup sugar
Mix strawberries and 1/4 cup sugar. Cover and refrigerate until serving time. Heat oven to 350 F. Spray square 9 X 9 X 2 inch pan with Pam.
Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites (or egg product) in large bowl with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes, scraping bowl occasionally. Pour into pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Increase oven temperature to 400 F. Beat 2 egg whites in medium bowl until foamy.
Beat in 1/2 cup sugar, 1 Tablespoon at a time. Continue beating until stiff and glossy. Spread over cake. Bake 8 to 10 minutes or until meringue is light brown. Cool completely. Top each serving with strawberries.
1 serving = 280 calories, 45 calories from fat, 5 g. fat, 1 g. saturated fat, 0 mg. cholesterol.
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