2 1/4 c Sifted cake and pastry 1/3 c Margarine, softened
-flour 1 Egg
1 1/2 ts Cinnamon 1 Egg white
1 ts Baking powder 1 ts Vanilla extract
1 ts Baking soda 2/3 c SPLENDA granular sugar
1/2 ts Nutmeg -substitute
1/2 ts Allspice 1 c Low fat plain yogurt
1/2 ts Salt
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 3.6 g Fat 5.2 g Carbo 20.5 g
Origin: Splenda Recipe booklet. Shared by: Sharon Stevens, March/94
Yields
1 servings