Tropical Snack Cake

Description

Contributed by Healthy Recipes for diabetic Friends Y-Group

• Original recipe
• 12 Servings

Ingredients

• 1½ cups all-purpose flour
• 1 cup oats (quick or old fashioned, uncooked)
• ¼ cup granulated sugar or 2 tablespoons heat-stable sugar substitute equal to
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt (optional)
• 1 x 8-ounce can crushed pineapple in juice, undrained
• ½ cup fat-free milk
• ⅓ cup mashed ripe banana (about 1 medium)
• ¼ cup egg substitute or 2 egg whites, lightly beaten
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla

Directions

1. Heat oven to 350°F.
2. Grease and flour 8 x 8-inch square pan.
3. In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda and salt; mix well.
4. In medium bowl, combine pineapple (including juice), milk, banana, egg substitute, oil and vanilla; blend well.
5. Add to dry ingredients all at once; stir just until dry ingredients are moistened (do not overmix)
6. Pour batter into pan.
7. Bake 45 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean.
8. Cool in pan on wire rack 10 minutes.
9. Remove from pan.
10. Serve warm or at room temperature.
11. Store tightly covered.

Nutritional information

Per serving (¹/12 of recipe made with granulated sugar or Sweet One and without salt):

• Calories From Fat 25 | Total Fat: 3g | Saturated Fat 0.5g | Cholesterol: 0g | Sodium: 250mg | Fiber: 1g | Protein 4g

Total Calories

• with granulated sugar: 140
• with Sweet One: 130

Total Carbohydrates

• with granulated sugar: 26g
• with Sweet One: 22g

Total Sugars

• with granulated sugar: 9g
• with Sweet One: 5g

Exchanges:

• with granulated sugar: 1 starch | ½ fat | ½ fruit
• with sweet one: 1 starch | ½ fat | ½ fruit