|Nonstick cooking spray|
|1⅓ cup||All-purpose flour|
|½ cup||Packed light brown sugar|
|¼ cup||Granulated sugar|
|½ teaspoon||Baking soda|
|¼ teaspoon||Baking powder|
|⅓ cup||56% vegetable oil spread; softened lower-fat-content margarine|
|½ cup||Buttermilk or sour milk|
|¼ cup||Frozen egg substitute; thawed|
|1 cup||Red-fat semisweet choco baking chips; divided|
|2 tablespoons||Finely chopped walnuts|
|Frozen nondairy light whipped topping; thawed, optional|
|Sliced strawberries; optional|
1. Preheat oven to 350°F. Spray 9-inch round baking pan with cooking spray.
In large bowl, stir together flour, brown sugar, sugar, baking soda and baking powder.
2. Cut in vegetable spread until crumbly; reserve ½ cup of the mixture for topping.
3. In small bowl, combine buttermilk and egg substitute; add to remaining crumb mixture, stirring until well blended.
4. Spread batter into prepared pan. Sprinkle ¾ cup chips on top.
5. In small bowl, combine reserved crumbs, remaining ¼ cup chips and walnuts; sprinkle on top.
6. Bake 25 to 30 minutes, or until wooden pick inserted near center comes out clean. Cool in pan on wire rack.
7. Cut into wedges; serve with dollop of whipped topping and sliced strawberries.
Note: To sour milk: Use 1½ teaspoons white vinegar plus milk to equal ½ cup.
Per serving: About 320 cal, 5 g pro, 52 g car, 10 g fat, 28% cal from fat, 0 mg chol, 170 mg sod, 2 g fiber.
Busted by Gail Shermeyer <4paws@...> Recipe by: Womans Day Low-Fat Meals, Summer 97 Posted to EAT-L Digest by BLAdams96@... on Oct 30, 1998, converted by MM_Buster v2.0l.