Easy White Cake Over Fruit (Diabetic Version)
Courtesy of CanolaInfo
Servings: 20
Prep Time: 10 Min.
Cook Time: 35 Min.
Prep Time: 10 Min.
Cook Time: 35 Min.
What you need:
* 2 c. flour
* 1-1/2 c. SplendaŽ artificial sweetener
* 2-1/2 tsp. baking powder
* 1 tsp. salt
* 1/3 c. canola oil
* 1 egg
* 1 tsp. vanilla extract
* 1 c. skim milk
* 2 c. rhubarb, chopped
* 1 c. strawberries, washed and stemmed
* 1-1/2 c. SplendaŽ artificial sweetener
* 2-1/2 tsp. baking powder
* 1 tsp. salt
* 1/3 c. canola oil
* 1 egg
* 1 tsp. vanilla extract
* 1 c. skim milk
* 2 c. rhubarb, chopped
* 1 c. strawberries, washed and stemmed
What to do:
1. Preheat oven to 350°F.
2. Combine flour, 1 c. Splenda, baking powder, salt, canola oil, egg, vanilla and milk; blend until well mixed.
3. In an oiled 9x13 in. cake pan, arrange rhubarb and strawberries. Sprinkle with second amount of Splenda. Cover fruit with cake mixture. Bake for 35-40 min. or until the cake begins to brown.
* Variations: Substitute other fruit combinations or pie filling.
2. Combine flour, 1 c. Splenda, baking powder, salt, canola oil, egg, vanilla and milk; blend until well mixed.
3. In an oiled 9x13 in. cake pan, arrange rhubarb and strawberries. Sprinkle with second amount of Splenda. Cover fruit with cake mixture. Bake for 35-40 min. or until the cake begins to brown.
* Variations: Substitute other fruit combinations or pie filling.
Nutritional information:
Calories: 110; Total Fat: 4g; Saturated Fat: 0g; Cholesterol: 10mg; Total Carbs: 18g; Fiber: 0g; Sodium: 150mg;