MARGARITA CAKE - "Diabetic-Friendly"
|1 1/2 c||coarsely crushed pretzels|
|2 Tbsp||light brown sugar|
|5 Tbsp||butter, melted|
get recipes @ goboldwithbutter.com
|1 box||(18.25-ounce) box white cake mix or sugar free yellow pillsbury cake mix|
|1 1/4 c||bottled non-alcoholic margarita mix|
|1/4 c||canola oil|
|1 Tbsp||grated lime rind|
|3 large||egg whites|
|1 - c||(8-ounce) frozen fat-free or sugar-free whipped topping, thawed|
|additional grated lime rind, if desired|
Serve this fun cake with your next southwestern recipe to round out your themed meal...
It's "Diabetic-Friendly" so you can have your cake and eat it too!
This recipe came from a "Keep it Simple" Diabetic Cookbook, so...sorry I can't take the credit for it... :(
Coat 13x9x2-inch pan with non-stick cooking spray.
Press into pan.
CAREFULLY pour batter over pretzel mixture.
Cool completely on cooling rack.
Frost with whipped topping; sprinlke with additional lime rind.
Refrigerate until ready to serve.
Refrigerate leftovers in covered cake taker.
*** Cake Tidbit: Grated lime rind infuses the cake with lime flavor, it's a must to include!
Serving Size: 1/24 of cake
Calories from Fat 34%,
Total Fat 7g,
Saturated Fat 2g,
Dietary Exchanges: 2 Starch, 1 Fat.