GINGER APPLESAUCE CAKE
Makes 16 servings
1 serving = 2 PointsPlus™
1/2 cup light butter1/2 cup Splenda granulated
1/2 cup egg substitute (equal to 2 eggs)
1/4 cup sugar-free maple (pancake) syrup
1 1/4 cup unsweetened applesauce
3/4 cup whole wheat flour
1/2 cup all-purpose flour
3/4 cup rolled oats
1 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
3/4 cup chopped walnuts
Preheat oven to 350 degrees.
Stir flours, oats, baking powder, salt, cinnamon, nutmeg, ginger and cloves together in a bowl; set aside.
Cream butter and Splenda together until well combined. Add egg substitute and mix on a low speed to combine and then beat on high for 3 - 4 minutes until it's doubled in volume.
With mixer on medium, slowly pour in maple syrup and mix thoroughly.
With a mixing fork, gently mix in applesauce, alternating with the dry ingredients. When mixture is just starting to come together, sprinkle in the nuts. Continue mixing just until the flour streaks disappear.
Spray a 9-inch baking pan with non-stick spray (I use the kind for baking with flour in it) and pour the mixture in. Smooth the surface. Bake for 30 minutes or until a wooden toothpick inserted in the center comes out clean.
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.*