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Peaches and Cream Cake


Thursday, January 01, 2004
15 servings
For the Cake:
Vegetable oil cooking spray
1 box (18.25 ounces) super moist white cake mix
1 package (3 ounces) peach gelatin
1/3 cup unsweetened applesauce
1/3 cup fat free sour cream
1/3 cup egg substitute
1/3 cup water
1 1/2 cups pureed peaches (approximately 5 medium fresh or a 16 ounce bag frozen)

For the Icing:

1 package (8 ounce) fat?free cream cheese, softened
1/4 cup sugar substitute (composed of maltodextrin and sucralose*)
1 cup light whipped topping
1. Preheat oven to 350 degrees F. Spray a 9?x 13?inch baking dish with vegetable oil cooking spray.

2. In a large mixing bowl combine all cake ingredients. Beat with electric mixer on low speed to moisten then high?speed two minutes.

3. Pour batter into prepared baking dish. Bake 30?40 minutes or until toothpick inserted in the center comes out clean. Let cake cool completely.

4. In a small mixing bowl combine icing ingredients, blend well. Spread over cooled cake.
Nutrition Facts:
225 calories, 42g carbohydrate, 5g protein, 3.7g fat,
1.9g saturated fat, l mg cholesterol, 0.4g fiber, 364 mg sodium
Original recipe by Janet Potts, RD, LD
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