Yield: 12 servings
Measure | Ingredient |
---|---|
\N \N | -Diane English CRHN32B |
½ cup | Reduced-cal tub margarine |
½ cup | Granulated sugar |
1½ cup | Applesauce |
2¼ cup | All-purpose flour |
3 tablespoons | Unsweetened cocoa powder |
2 teaspoons | Baking soda |
1 teaspoon | Cinnamon |
¼ teaspoon | Ground cloves |
¼ teaspoon | Salt |
\N \N | Pinch nutmeg |
\N \N | Pinch allspice |
1½ ounce | Chopped pecans |
192 xes | *Calories |
3 xes | *gm Protein |
31 xes | *gm Carbo |
7 xes | *gm Fat |
257 xes | *mg Sodium |
\N x | *mg Chol |
1½ x | *Fat |
1 \N | *Bread |
50 xes | *Optional Calories |
NUTRITIONAL DATA PER SERVING
EXCHANGES PER SERVING
Preheat oven to 350F. Spray a 12-cup Bundt pan with nonstick cooking spray. In large bowl, with mixer on high speed, beat margarine and sugar until creamy. Stir in applesauce. In a medium bowl, combine flour, cocoa, baking soda, cinnamon, cloves, salt, nutmeg, and allspice. Add to margarine mixture; mix well. Gently stir in nuts.
Spoon into prepared pan. Bake 50-60 minutes, until toothpick inserted in center comes out clean. Cool on rack.
From Weight Watchers Magazine, December 1992