From Light & Tasty The fruit of Martha Domeny's cake-baking labors is applauded all around the table in her San Diego, California home. "Each golden piece is packed with fruit, so it makes for a very refreshing snack," she writes.
INGREDIENTS
* 2 tablespoons butter or stick margarine, softened * 1-1/4 cups sugar * 3 tablespoons unsweetened applesauce * 3/4 cup egg substitute * 1/4 cup 2% milk * 2-1/2 cups cake flour * 2 teaspoons baking powder * 1/4 teaspoon salt * 2-1/4 cups chopped fresh or frozen unsweetened peaches * 2 cups fresh or frozen unsweetened blueberries* * 3/4 cup reduced-fat whipped topping
SERVINGS 12 CATEGORY Lower Fat METHOD Baked PREP 15 min. COOK 55 min. TOTAL 70 min.
DIRECTIONS
In a mixing bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with nonstick cooking spray. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping. Yield: 12 servings. Editor's Note: If using frozen blueberries, do not thaw before adding to batter.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1 slice with 1 tablespoon whipped topping) equals 225 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 138 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
