Hummingbird Cake Bars*
Source of Recipe
JoAnna Lund
List of Ingredients
Hummingbird Cake Bars from Dec. 2002 Newsletter
1 1/2 C. Bisquick Reduced Fat Baking Mix
1 C. Splenda Granular
1/2 tea. ground cinnamon
2 T. vegetable oil
1/2 C. Musselman's "No Sugar Added" Applesauce
1 tea. vanilla extract
1 egg or equivalent in egg substitute
1 (8-oz.) can crushed pineapple packed in fruit
juice, undrained
1 C. (1 medium) diced bananas
1/4 C. chopped walnuts
6 maraschino cherries, quartered
Preheat oven to 350 degrees. Spray a 9X13 inch cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix, Splenda, and cinnamon. In a medium bowl, combine vegetable oil, applesauce, vanilla extract, egg, and undrained pineapple. Add liquid mixture to dry mixture. Mix gently just to combine. Stir in bananas and walnuts. Gently fold in maraschino cherry pieces. Spread batter into prepared pan. Bake for 25-35 minutes. Place pan on a wire rack and allow to cool. Cut into 24 bars.
Serves 12 (2 each) - Each serving equals:
HE: 2/3 Br, 2/3 Fa, 1/2 Fr, 1/4 Pr, 1/4 Sl, 3 OC
133 calories, 5g Fa, 2g Pr, 20g Ca, 180mg So,
24mg Cl, 1g Fi
Diabetic Exchanges: 1 St/Ca, 1/2 Fa, 1/2 Fr
3 WW Points
Can be frozen
Recipe
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