GINGER BERRY CAKE
Makes 12 Servings
1 Serving = 2 PointsPlus™
1 cup Splenda granulated
3 TBSP sorghum (or molasses)
1/4 cup fat-free egg substitute
2 cups all-purpose flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp baking soda
1/2 tsp salt
1 cup blueberries
1 cup fat-free buttermilk
Preheat oven to 350º. Spray 11 x 8 inch baking dish; set aside.
|Don't forget to spray in the dishwasher lid!|
In a large bowl, mix together the applesauce, Splenda and sorghum (molasses) until well blended. Beat in egg substitute.
In a medium bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 TBSP of this and toss with the blueberries to coat.
Stir remaining dry ingredients into applesauce mixture alternately with the buttermilk, mixing after each addition.
Carefully fold in the blueberries.
Pour into the baking dish. Bake 35 minutes or until a wooden toothpick inserted in center comes out clean.
MY SPIN: I think this would be good using cranberries instead of the blueberries.
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. ***