From Light & Tasty

Guests will say this stunning dessert looks too pretty to eat. But the combination of golden cake, vanilla cream, fresh raspberries and chocolate glaze will prove too tempting to resist.


INGREDIENTS


* 1 package (18-1/4 ounces) yellow cake mix
* 1/4 teaspoon baking soda
* 1-1/3 cups water
* 2 tablespoons unsweetened applesauce
* 4 egg whites
* 1-1/3 cups cold fat-free milk
* 1 package (1 ounce) sugar-free instant vanilla pudding mix
* 3/4 teaspoon vanilla extract
* 1-1/2 cups unsweetened raspberries, divided
* 1/2 cup fat-free hot fudge ice cream topping
* 1 tablespoon light corn syrup


SERVINGS 14
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 30 min.
TOTAL 50 min.


DIRECTIONS



In a mixing bowl, combine cake mix and baking soda. Add water, applesauce and egg whites; beat on low speed for 2 minutes. Pour into two 9-in. round baking pans coated with nonstick cooking spray. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, whisk milk, pudding mix and vanilla in a mixing bowl for 2 minutes or until thickened. Let stand for 5 minutes. Place one cake layer on a serving plate. Spread with pudding mixture; sprinkle with 3/4 cup raspberries. Top with second cake layer. Combine ice cream topping and corn syrup to achieve a glaze consistency; spread over top of cake, letting glaze dripping over sides. Arrange remaining berries on top. Yield: 14 slices.




NUTRITIONAL INFO



Nutritional Analysis: One slice equals 248 calories, 2 g fat (1 g saturated fat), trace cholesterol, 371 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat.