Cake: 2.25 pt. Berry Crumb Cake
Source of Recipe
Taste of Home Light & Tasty (adapted by Kim)
Recipe Introduction
Kim's Note: I took a recipe from Taste of Home Light & Tasty and adapted it a little to make it more point friendly. The original recipe came out to 4 points per serving. Mine comes out to TWO points per serving for 1/9 of this cake. Not a bad deal for a coffee break treat.
List of Ingredients
1 cup all purpose flour
1/2 cup plus 1/3 cup Splenda, divided
2 tsp. baking powder
1/2 tsp. salt
1 egg (equivalent)
1/2 cup FF milk
1 tablespoon orange juice (I used one lid's worth of orange extract + 1 lid's worth of butter extract)
1 tablespoon canola oil
2 cups fresh or frozen berries (I used a combination of blueberries and strawberries, but original recipe called for chopped cranberries)
TOPPING:
1/4 cup all purpose flour
3 tablespoons Splenda
2 tablespoons light cold butterRecipe
In a bowl, combine the flour, 1/2 cup Splenda, baking powder and salt. Combine the egg substitute, milk, orange juice (or extracts), and oil. Stir into dry ingredients. Spoon into an 8" square baking dish coated with cooking spray. (You might find it helpful to wet the back of a metal spoon to help you spread this out evenly. It might not look like it's going to fit, but be patient a little - it will.) Combine berries and remaining 1/3 cup Splenda. Spoon over batter.
For topping, combine flour and Splenda in a small bowl. Cut in the butter until crumbly. Sprinkle over berries. Bake at 375 for 35-45 minutes or until edges begin to pull away from the sides of the pan.
Makes 9 servings.
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Notes from original poster: I don't have the actual nutritional values, because I did adapt this.
But I counted as follows:
flour - 8 points + 1 point for topping
Splenda - 2 points
milk - 1 point
oil - 3 points
berries - 2 points
butter - 2 points
Then I always add one extra point for all the freebie things - 1 point
Total - 20 points
9 servings = 2.25 points
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