WW Points: 4
1 package white or yellow cake mix
1/4 cup vegetable oil
3 egg whites
1/2 cup kirsch, sherry or Grand Marnier
20 ounces fresh raspberries
16 ounces fresh peach slices
2 packages sugar-free instant vanilla pudding
4 cups skim milk
1 1/4 cups light non-dairy whipped topping
1/4 cup toasted almonds
According to package directions, prepare cake mix and bake in a 17- by 11-inch pan. Remove cake from oven and pour liqueur over warm cake.
Cut into 1-inch squares and place in serving bowls . Add raspberries and sliced peaches. Prepare pudding and pour over fruit and cake. Chill for several hours. Do not stir or mix.
When ready to serve, top with whipped cream and sprinkle with almonds.
This recipe yields 20 servings.
Calories 215; Fat (grams) 7; Percent calories from fat 29; Percent polyunsaturated 13; Percent saturated 3; Percent monounsaturated 13; Cholesterol (milligrams) 0; Sodium (milligrams) 332; Protein (grams) 4; Carbohydrate (grams) 34; Fiber (grams) 2.
Source: Mayo Clinic’s Virtual Cookbook, provided by http://www.madsrecipes.com/