Calories 219 (31% from fat)
Fat 7.6 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 353 mg.
Carb. 46 gram
Fiber 2.5 gram
Sugar 6 gram
Sugar Alcohol 19 gram
Protein 4 gram
buttery cooking spray
1/4 cup water
1 tsp. cinnamon, ground
1/2 cup Splenda, stevia or Swerve
4 cups blueberries
5 large egg whites
1 package (16 oz.) Sugar Free Cake Mix
(We used Pillsbury Sugar Free Premium Cake Mix.)
1/4 cup vegetable oil
A blueberry cake that's incredibly simple to make but tastes like something from a gourmet bakery.
A. For egg whites to mix properly they must not make contact with oil. Plastic bowls, even if they're cleaned really well can still have a small residue of oil on them. Always use metal or glass bowls to mix the egg whites in.
B. Eggs won't whip up well if there is any yolk in them. When you separate the egg whites from the yolks, do it in a cup first. If there's no yolk, then pour the egg white into the mixing bowl.
1. Lightly coat a 9x13 baking dish with cooking spray. Preheat oven to 325 degrees Fahrenheit.
2. In a mixing bowl whisk together the water, cinnamon and Splenda. Stir the blueberries in until they're fully coated. Then pour the blueberries in the baking dish.
3. Put the egg whites into a glass or metal mixing bowl. Then beat them with a blender until they start to form soft peaks of foam.
4. Fold the cake mix into the foamy egg whites. Then stir the oil in. Pour drops of the cake mix over the blueberries and spread it out so it covers the blueberries.
5. Bake for 32 to 38 minutes. It's done once the cake starts to turn a light golden brown. Divide into 10 servings.
Yield: 10 Servings