Low Calorie Strawberry Yogurt Layer Cake

• 18.25 oz. 97% fat free white cake mix
• 3 egg whites
• 1 3/4 c. water
• 1/2 gal. nonfat frozen strawberry yogurt, softened
• 3 c. no fat frozen whipped topping, thawed
• fresh strawberries (garnish)

1. Combine first 3 ingredients in a large mixing bowl.
2. Beat at high speed with electric mixer for 2 minutes.
3. Pour batter into two 9-inch round pans coated with cooking spray.
4. Bake at 350u0b0 for 25 minutes or until wooden pick inserted in center comes out clean. Cool pan on wire rack for 15 minutes.
5. Remove from pans.
6. Split each layer horizontally into 2 equal layers.
7. Place one layer on plate and top with yogurt.
8. Repeat procedure with 2 layers with the remaining layer covered.
9. Cover and freeze until firm.
10. Spread topping with whipped topping.
11. Freeze.
12. Garnish with fresh strawberries when serving.

white cake, egg whites, water, nonfat frozen strawberry yogurt, frozen whipped topping, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=235014 (may not work)