Cranberry Cake

CRANBERRY CAKE

Makes 12 Servings

1 Serving = 3 PointsPlus™

1 bag (12 oz) fresh cranberries, rinsed

1/2 cup chopped pecans

2 cups Splenda granulated

2/3 cup fat free egg substitute

1 cup all-purpose flour

1/2 cup light butter, melted

2 TBSP fat free 0% milk

Preheat oven to 350º. Spray 8x11 (2 quart rectangular) baking dish with Pam.

Spread cranberries and pecans over bottom of dish. Sprinkle with 1 cup Splenda granulated.

In medium mixing bowl, beat egg substitute with an electric mixer on high speed until foamy. Add remaining 1 cup of Splenda, flour, melted butter and milk; beat on low just until combined. Carefully spread over cranberry/nuts/Splenda in the baking dish.

Bake 40 - 45 minutes or until the top is golden brown.

Cool at least 30 minutes on a wire rack before serving. To serve, spoon onto dessert dishes, berry side up.

Top with Fat Free Cool Whip if desired.

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!

Loving Life(time)!

Jan