PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
A lighter version of Paula's delicious strawberry layer cake.
1 cup fresh strawberries, sliced, plus some for garnish
1/4 cup sugar-free strawberry jam, plus 3 tablespoons, divided
1 (18.25 oz) box white cake mix
1 (0.30 oz) package sugar-free strawberry gelatin
3 large egg whites
1/3 cup vegetable oil
1/4 cup water
1 (8 oz) package reduced-fat cream cheese, at room temperature
4 tablespoons butter, softened
1 teaspoon strawberry extract
3 cups confectioner's sugar
Preheat the oven to 350 º degrees. Spray two 9-inch round cake pans with nonstick spray. Line with wax-paper rounds; spray with nonstick spray.
Puree the strawberries and 3 tablespoons of jam in a food processor. Set aside.
Combine the cake mix and gelatin in a large mixing bowl. Beat in the strawberry puree, egg whites, oil and water with hand mixer at medium speed until thickened, about 2 minutes.
Divide the batter evenly between the pans. Bake until a wooden pick inserted in the center comes out clean, about 20 minutes. Let cool in pans 10 minutes. Invert the layers onto racks and remove the wax paper; let cool completely.
For the frosting: With clean beaters, beat the cream cheese and butter in a medium bowl with a hand mixer until creamy, about 2 minutes. Beat in the 1/4 cup of jam and the strawberry extract. Gradually add the confectioner's sugar, beating until smooth.
Place 1 cake layer on a serving plate. Spread 1/3 of the frosting over the cake layer. Top with the remaining layer. Spread the remaining frosting over the top and sides of the cake. Garnish with the strawberries, if using.
Serving Size: 0
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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