Low Fat Blueberry Breakfast Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Cake:*Whole Wheat Flour, 2 cupsBaking Powder, 2 tsp *Splenda Sugar Blend for Baking, 1/4 Ccinnamon 2 Tb*Yoplait Greek fat free plain yogurt, 6 oz egg white, fresh, 2 large Pet Fat Free Canned Milk, (about) 1/2 C (can use skim milk)Applesauce, unsweetened, .5 cup Blueberries, frozen (unsweetened), .5 cup, unthawedtopping (honey -bee glaze):*Splenda Sugar Blend for Baking, 1/8 CLand O Lakes, Light Butter, Salted, 2 TB1 egg white, un beaten*Honey Aunt Sue Raw wild honey, 1/4 C *Nut Topping, chopped, 1 TBcinnamon 1 Tb
Preheat oven to 350.
In a medium bowl combine flour and baking soda, cinnamon and splenda, stir to blend. Add yogurt and cut in like butter. In a 2 cup measure put the two egg whites and enough canned milk to equal 1 cup. whisk with a fork to blend and pour into flour mixture. Add applesauce and blend. Pour into 9x13 sprayed pan.
in a smaller bowl, combine butter and splenda, blend. Add honey and egg white, stir. Doesn't quite combine, but do your best. add cinnamon and pour over batter in pan. Bake for about 25 minutes, or until done in the middle and golden brown.
Serving Size: 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user SPAZWRITER.
In a medium bowl combine flour and baking soda, cinnamon and splenda, stir to blend. Add yogurt and cut in like butter. In a 2 cup measure put the two egg whites and enough canned milk to equal 1 cup. whisk with a fork to blend and pour into flour mixture. Add applesauce and blend. Pour into 9x13 sprayed pan.
in a smaller bowl, combine butter and splenda, blend. Add honey and egg white, stir. Doesn't quite combine, but do your best. add cinnamon and pour over batter in pan. Bake for about 25 minutes, or until done in the middle and golden brown.
Serving Size: 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user SPAZWRITER.
Nutritional Info Amount Per Serving
- Calories: 123.5
- Total Fat: 1.7 g
- Cholesterol: 3.3 mg
- Sodium: 105.5 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.8 g
- Protein: 4.7 g
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