LOW-FAT MANGO CAKE

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Low-Fat Mango Cake image

Much adapted from a weight-watchers recipe, this is healthier for you than the high-fat cakes and biscuits cramming the supermarket aisles at this time of year. Pureed mangoes make it very moist without butter. I mean tinned mangoes and granulated splenda but the program gets confused if I put that in ingredients.

Provided by Jude 3

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

5 ounces self-raising flour
425 g mangoes, drained and pureed in a blender
2 -3 tablespoons Splenda sugar substitute
1 teaspoon vanilla essence
2 egg whites
1 egg yolk
1/2 ounce low-fat margarine

Steps:

  • Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
  • Use the low-fat spread to grease an 8-inch loaf tin.
  • In a large bowl, whisk the egg-whites to a froth.
  • In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
  • Fold the whisked whites into this mixture.
  • Pour into the greased tin and bake for 30-40mins.
  • Let cool, then slice.

Nutrition Facts : Calories 145.6, Fat 1.1, SaturatedFat 0.3, Cholesterol 31.5, Sodium 321, Carbohydrate 29.8, Fiber 1.9, Sugar 10.7, Protein 4.3

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