No-Egg Sugar-Free Blueberry Batter Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
3 cups fresh/frozen blueberries, unsweetened4 tbsp fresh lemon juice1 3/4 cup splenda1 cup whole wheat flour1 tsp baking powder1/4 tsp salt3 tbsp margarine1/2 cup 1% milk1 tbsp cornstarch1 cup boiling waterCool Whip Lite for Serving
1) Butter an 8 X 11 inch baking dish. Sprinkle blueberries evenly over the bottom. Drizzle with the lemon juice.
2) In a large bowl, combine 3/4 cup splenda, flour, baking powder, salt and margarine. Add the milk. Mix just until blended.
3)Spread this mixture over the blueberries in an even layer (thin with milk if necessary)
4)Combine the remaining 1 cup splenda with the cornstarch. Sprinkle mixture over the batter.
5)Pour boiling water over the top.
6)Bake at 350F for 45-50 minutes or until the blueberry sauce is bubbling up around the edges and the top is golden.
7) Serve warm topped with Cool Whip Lite
Makes 1 - 8 x 11 pan cut into 6-8 pieces.
Number of Servings: 8
Recipe submitted by SparkPeople user AZIAS_MOMMY.
2) In a large bowl, combine 3/4 cup splenda, flour, baking powder, salt and margarine. Add the milk. Mix just until blended.
3)Spread this mixture over the blueberries in an even layer (thin with milk if necessary)
4)Combine the remaining 1 cup splenda with the cornstarch. Sprinkle mixture over the batter.
5)Pour boiling water over the top.
6)Bake at 350F for 45-50 minutes or until the blueberry sauce is bubbling up around the edges and the top is golden.
7) Serve warm topped with Cool Whip Lite
Makes 1 - 8 x 11 pan cut into 6-8 pieces.
Number of Servings: 8
Recipe submitted by SparkPeople user AZIAS_MOMMY.
Nutritional Info Amount Per Serving
- Calories: 206.5
- Total Fat: 5.3 g
- Cholesterol: 0.7 mg
- Sodium: 180.5 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 3.5 g
- Protein: 2.9 g
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