BLUEBERRY PEACH BUNDT CAKE
Makes 16 Servings
1 Serving = 3 PointsPlus™
1/2 cup light butter, softened
3/4 cup fat-free egg substitute
1/4 cup fat-free milk
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups blueberries
2 cups peeled & diced peaches
Preheat oven to 350º. Spray a bundt pan; set aside.
In a large bowl, cream together the butter and Splenda. Slowly beat in the egg substitute. Beat in the milk.
In a medium bowl, combine the flour, baking powder and salt. Add this mixture to the butter mixture until just combined.
Fold in the blueberries and peaches.
Spoon batter into the bundt pan and bake 60 – 70 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes and then remove the cake to a wire rack to cool completely.
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. ***