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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. Now.....let's have some fun in the kitchen!!!

Wednesday, August 7, 2013

Blueberry Peach Bundt Cake

Did you know that last month was National Blueberry Month? Do you know that this month is National Peach Month? What a better way to celebrate than to have them both in one delicious cake!  I made this cake this morning and was not disappointed. My friend, Susan, came over and enjoyed a piece of cake with me.....kind of a mid-morning snack!  I still have tons of blueberries and peaches to use up........

BLUEBERRY PEACH BUNDT CAKE
Makes 16 Servings
1 Serving = 3 PointsPlus™


1/2 cup light butter, softened
1 1/4 cup Splenda granulated
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 350ยบ. 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. ***

Later!
Loving Life!
Jan

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