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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Thursday, January 5, 2012

EZ Banana Nut Cake

EZ Banana Nut Cake
Makes 9 Servings
1 Serving = 2 PointsPlus™

1 TBSP vegetable oil
1 Box Fiber One Banana Nut Muffin Mix, unprepared
1/2 cup pumpkin (NOT pie filling)
1/2 cup water
1/2 cup fat-free egg substitute
1 large banana, mashed
1/2 cup chopped walnuts

Preheat oven to 400 degrees.

Spray bottom ONLY of 9-inch baking pan with non-stick spray (I use the 1 with flour for baking).

Mix together all ingredients. Spread evenly in baking pan. Sprinkle with chopped walnuts.

Bake for @30 minutes or until wooden toothpick inserted in center comes out clean.

That's it! How much more simple could it be!

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
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