PEANUT BUTTER APPLE CAKE
Makes 9 Servings
1 Serving = 4 PointsPlus™
1/4 cup light butter, softened1/2 cup reduced fat peanut butter (I use Better'n Peanut Butter original)
1 cup Splenda granulated
¼ cup fat-free egg substitute
1/4 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp table salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 cup unsweetened applesauce
Preheat oven to 350 degrees.
In a medium bowl, cream butter, peanut butter and Splenda. Add egg substitute and beat well.
In a separate bowl, combine dry ingredients and add them alternately with applesauce to other bowl. Stir until smooth.
Spray an 8x8x2-inch baking dish/pan with non-stick spray. Pour batter into pan.
Bake for @40 minutes or until toothpick comes out clean.
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.*