3 egg whites
2 medium bananas, smashed to equal 1 cup
1/2 plus 2 cups water
1 (18.25 ounce) box yellow cake mix (do not make as directed
on box)
1 (3 1/2 ounce) box banana cream, cook-and-serve pudding
mix, dry (do not make as directed on box)
Preheat a slow cooker on HIGH. Spray the cooker with nonfat
cooking spray.
In a large bowl beat the egg whites with a mixer on high
speed until soft peaks form, about 1-2 minutes.
In a separate bowl, put the bananas. With the mixer beat on
high until the bananas are pureed. Put 1 cup of the pureed
bananas in with the egg whites. (Discard any extra banana
mixture.) Add the 1/2 cup water and the DRY CAKE MIX to the
eggs and bananas. With the mixer beat together for about 1-2
minutes, scraping the sides of the bowl now and then. The
batter will be thick.
In the prepared slow cooker stir together the DRY PUDDING
MIX and the remaining 2 cups of water. Stir until completely
dissolved. Pour the prepared cake batter and the pudding
mixture into the slow cooker. DO NOT STIR! Place a paper
towel on top of the slow cooker. Place the lid of the cooker
on top of the paper towel to cover. Cook on HIGH for 2
hours.
Place a large serving plate with an edge on it (so the sauce
won't overflow off the plate) upside down on top of the slow
cooker. Holding the slow cooker and plate firmly together,
with both hands, carefully flip the cake upside down. It
will be steamy hot so be VERY CAREFUL! The sauce will ooze
down the sides of the cake.
Yield: 12 servings
Calories: 227; Fat: 4 gm; Cholesterol: 0 mg; Carbohydrate:
46 gm; Dietary Fiber: 0g; Protein; 3 gm; Sodium; 359 mg. --
2 medium bananas, smashed to equal 1 cup
1/2 plus 2 cups water
1 (18.25 ounce) box yellow cake mix (do not make as directed
on box)
1 (3 1/2 ounce) box banana cream, cook-and-serve pudding
mix, dry (do not make as directed on box)
Preheat a slow cooker on HIGH. Spray the cooker with nonfat
cooking spray.
In a large bowl beat the egg whites with a mixer on high
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speed until soft peaks form, about 1-2 minutes.
In a separate bowl, put the bananas. With the mixer beat on
high until the bananas are pureed. Put 1 cup of the pureed
bananas in with the egg whites. (Discard any extra banana
mixture.) Add the 1/2 cup water and the DRY CAKE MIX to the
eggs and bananas. With the mixer beat together for about 1-2
minutes, scraping the sides of the bowl now and then. The
batter will be thick.
In the prepared slow cooker stir together the DRY PUDDING
MIX and the remaining 2 cups of water. Stir until completely
dissolved. Pour the prepared cake batter and the pudding
mixture into the slow cooker. DO NOT STIR! Place a paper
towel on top of the slow cooker. Place the lid of the cooker
on top of the paper towel to cover. Cook on HIGH for 2
hours.
Place a large serving plate with an edge on it (so the sauce
won't overflow off the plate) upside down on top of the slow
cooker. Holding the slow cooker and plate firmly together,
with both hands, carefully flip the cake upside down. It
will be steamy hot so be VERY CAREFUL! The sauce will ooze
down the sides of the cake.
Yield: 12 servings
Calories: 227; Fat: 4 gm; Cholesterol: 0 mg; Carbohydrate:
46 gm; Dietary Fiber: 0g; Protein; 3 gm; Sodium; 359 mg. --