Yield: 1 servings
Measure | Ingredient |
---|---|
2¼ cup | Sifted cake and pastry flour |
1½ teaspoon | Cinnamon |
1 teaspoon | Baking powder |
1 teaspoon | Baking soda |
½ teaspoon | Nutmeg |
½ teaspoon | Allspice |
½ teaspoon | Salt |
⅓ cup | Margarine, softened |
1 \N | Egg |
1 \N | Egg white |
1 teaspoon | Vanilla extract |
⅔ cup | SPLENDA granular sugar substitute |
1 cup | Low fat plain yogurt |
Sift together flour, cinnamon, baking powder, baking soda, nutmeg, allspice and salt. Set aside. Cream margarine until softened. Beat in egg, egg white and vanilla, beating at high speed for 1 minutes.
Add SPLENDA and beat until smooth. Add flour mixture alternately with yogurt to creamed mixture, beating until smooth after each addition. Pour into greased 9 inch square baking pan. Bake at 350F for 25-30 minutes or until tester inserted in centre comes out clean.
Cool on rack. Serve with fresh fruit, if desired. Makes 12 servings.
Per serving: Energy 146 cal Protein 3⅗ g Fat 5⅕ g Carbo 20½ g Origin: Splenda Recipe booklet. Shared by: Sharon Stevens, March/94 From: Sharon Stevens Date: 03-23-94 Submitted By JR BYERS On 12-03-94