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Strawberry Shortcake In A Mug

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173 calories, 2.5g fat, 326mg sodium, 34g carbs, 0.5g fiber, 19g sugars, 3g protein

YIELD

1 servings

PREP

5 min

COOK

5 min

READY

15 min

Ingredients

3 45
TABLESPOONS ML CAKE MIX, YELLOW
moist-style *
1 15
TABLESPOON ML LIQUID EGG SUBSTITUTE
fat-free
1 15
TABLESPOON ML SOUR CREAM
fat-free
0.6
TEASPOONS ML BAKING POWDER
2 3E+1
TABLESPOONS ML STRAWBERRIES
chopped
2 1E+1
TEASPOONS ML STRAWBERRY PRESERVES
low-sugar *
2 3E+1
TABLESPOONS ML WHIPPED TOPPING, PREPARED
cool whip, fat-free, thawed

Directions

In a microwave safe mug sprayed with nonstick spray, combine cake mix, egg substitute, sour cream, and baking powder. Add 2tbsp. water, and mix until uniform.

Microwave for 1 minute 45 seconds, or until set.

Immediatelt run a knife along the edges to help separate the cake from the mug. Firmly place a plate over the mug, and flip so that the plate is on the bottom. Gently shake mug to release cake onto plate.

Let cool completely, about 15 minutes.

In a small bowl, mix strawberries and preserves.

Top cake with strawberry mixture, followed by cool whip.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 70 59% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 54mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 19%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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