Strawberry Surprise Cake

This concoction starring my gem of fruits was a winter season inspiration. How do I know? Because it calls for frozen strawberries instead of fresh! I made this for James and Pam and the boys when they came to visit, and I learned something important: You're never too old or too young to enjoy a tasty surprise.
Serves 8

1/2 cup mini marshmallows
1 1/2 cups all-purpose flour
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
1/2 cup Splenda Granular
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup plan fat-free yogurt
1/3 cup Carnation Nonfat Dry Milk Powder
1 egg or equivalent in egg substitute
1/4 cup water
1 teaspoon vanilla extract
2 cups frozen unsweetened strawberries, thawed, coarsely chopped, and undrained
1 (4-serving) package JELL-O sugar-free strawberry gelatin

Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. Sprinkle marshmallows in prepared cake pan. In a large bowl, combine flour, dry pudding mix, Splenda, baking powder, and baking soda. In a small bowl, combine yogurt and dry milk powder. Add egg, water, and vanilla extract. Mix well to combine. Pour batter evenly over marshmallows. In a medium bowl, combine undrained strawberries and dry gelatin. Spoon mixture evenly over batter. Bake for 25 to 35 minutes. Place cake pan on a wire rack and allow to cool. Cut into 8 servings.

Each serving equals:
DIABETIC: 2 Starch
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153 Calories, 1gm Fat, 6gm Protein, 30gm Carbohydrate,
513mg Sodium, 156mg Calcium, 1gm Fiber
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HE: 1 Bread, 1/4 Fat Free Milk, 1/4 Fruit, 1/4 Slider, 17 Optional Calories

"The Healthy Exchanges Diabetic Desserts Cookbook, page 127."

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