Strawberry Shortcake In A Mug
173 calories, 2.5g fat, 326mg sodium, 34g carbs, 0.5g fiber, 19g sugars, 3g protein
Yield
1 servingsPrep
5 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
cake mix, yellow
moist-style |
*
|
| 1 | tablespoon |
liquid egg substitute
fat-free |
|
| 1 | tablespoon |
sour cream
fat-free |
|
| ⅛ | teaspoons |
baking powder
|
|
| 2 | tablespoons |
strawberries
chopped |
|
| 2 | teaspoons |
strawberry preserves
low-sugar |
* |
| 2 | tablespoons |
whipped topping, prepared
cool whip, fat-free, thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
cake mix, yellow
moist-style |
*
|
| 15 | ml |
liquid egg substitute
fat-free |
|
| 15 | ml |
sour cream
fat-free |
|
| 0.6 | ml |
baking powder
|
|
| 3E+1 | ml |
strawberries
chopped |
|
| 1E+1 | ml |
strawberry preserves
low-sugar |
* |
| 3E+1 | 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.
