BANANA CAKE

BANANA CAKE

(weight watchers – how to cook the weight watchers way)

Serves 10 – No count or 2 ½ points per serving – cake can be frozen - filling cannot.

150g ELF soft cheese
4 tblsp sweetener
3 medium eggs – separated
2 soft bananas – peeled and mashed
200g polenta
½ tsp baking powder
low fat cooking spray

For the filling

150g ELF soft cheese
1 ½ tsp sweetener
grated zest of 1 orange
1 banana
juice of ½ lemon

1. Preheat the over to Gas Mark 4/180 degress c / fan oven 160 degrees c
2. cream together the low fat soft cheese and the sweetener and then whisk in the egg yolks and mashed banana
3. Fold in the polenta and baking powder. Whisk the egg whites in a separate bowl until stiff. Fold them into the polenta mixture.
4. Spray 2 18 cm (7inch) tins with low fat cooking spray and line the base with greaseproof paper. Divide the mixture between two tins and bake for 30 mins or until firm to tough
5. Allow the cakes to rest for 5 minutes and then remove from the tins. Leave to cool on cooling rack.
6. For the filling cream together the low fat soft cheese sweetener and orange zest and spread over one of the cakes.
7. Slice the banana and toss in the lemon juice before placing on top of the creamy filling. Place the other cake on top and serve
janwisteria sent this addition to the above recipe...
bought some strawberries today and thought ...mmmm I wonder....

Well I used some   strawberries - put them in a pan with a small amount of water and cooked them to they had mashed down. Added a little sweetner and left to cool - basically using the jam Idea i have seen on here before. I then cut the strawberries into slices and placed on top of the cheese filling and then spread the jam on the top layer of cake. Hey presto victoria sandwich.

I have to say it was lovely. You still get a hint of bananas in the cake mixture but not loads.