sgrinavi
New member
1 cup whole wheat pastry flour
3/4 cup splenda baking substitute
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1-1/2 cups cooked mashed sweet potato
2 egg whites
2 tablespoons skim milk
2 tablespoons confectioners' sugar (optional)
1. Combine the flour, splenda, baking powder, and spices, and stir to mix well. Add the remaining ingredients, and stir to mix well.
2. Coat an 8 inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for 40 to 45 minutes, or just until a wooden toothpick inserted into the center of the cake comes out clean.
3. Cool the cake to room temperature. Sift the confectioners' sugar over the cake if desired, cut into squares and serve.
Yield: 8 servings
Nutritional Facts
(Per Serving)
Calories: 135
Fat: 0.4G
Protein: 4 G
Cholesterol: 0 MG
Sodium: 141 MG
Fiber: 2.9 G
Calcium: 57 MG
Potassium: 252 MG
Iron: 1.9 MG
3/4 cup splenda baking substitute
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1-1/2 cups cooked mashed sweet potato
2 egg whites
2 tablespoons skim milk
2 tablespoons confectioners' sugar (optional)
1. Combine the flour, splenda, baking powder, and spices, and stir to mix well. Add the remaining ingredients, and stir to mix well.
2. Coat an 8 inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for 40 to 45 minutes, or just until a wooden toothpick inserted into the center of the cake comes out clean.
3. Cool the cake to room temperature. Sift the confectioners' sugar over the cake if desired, cut into squares and serve.
Yield: 8 servings
Nutritional Facts
(Per Serving)
Calories: 135
Fat: 0.4G
Protein: 4 G
Cholesterol: 0 MG
Sodium: 141 MG
Fiber: 2.9 G
Calcium: 57 MG
Potassium: 252 MG
Iron: 1.9 MG
