Trade Winds Coffee Cake*
Source of Recipe
JoAnna Lund
List of Ingredients
Trade Winds Coffee Cake
Fresh from the Hearth page 161
1 1/2 cups lowfat Bisquick
1/4 cup Splenda
1 4 serving pkg Jello sugar free Pudding mix
1 tsp. ground cinnamon
1/4 cup (1 ounce) chopped walnuts
1 cup unsweetened apple sauce
1 tsp vanilla extract
1 egg or equivilent egg beaters
1 cup (1 8 oz can) crushed pineapple in fruit juice, drained
1/3 cup ( 1 ripe medium) banana
preheat oven to 375 degrees
spray an 8 x 8 baking dish with butter flavored cooking spray.
in a large bowl, combine baking mex, Sugar Twin, dry pudding mex, cinnamon, and walnuts
Add applesauce, vanilla exract and egg. Mix well to combine. stir in pineapple and banana.
evenly spread batter in prepared pan, Bake for 35 to 45 minutes. Or intil a toothpick inserted in center comes outr clean
Cool on wire rack for at least 15 minutes. Cut into 8 servings
Per serving:
164 calories, 4 grams fat, 3 grams protein, 29 grams carbohydrate, 436 grams sodium, 34 mg. calcium. 1 gram fiber.
Diabetic: 1 startch, 1 fruit, 1/2 fat.Recipe
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