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Blueberry Snack Cake

Author/Submitted by: Weight Watchers Magazine, May/June 1997, Page 86
Servings: 8
Categories: Cakes / Desserts

1  package  reduced fat white cake mix
    --such as Snack Well's, 10.1 ounces
3/4  cup  water
1/2  teaspoon  grated lemon rind
1  large  egg, lightly beaten
    --or 1/4 cup egg substitute
    nonstick cooking spray
1  cup  fresh or frozen blueberries, thawed and drained
2  teaspoons  granulated light brown sugar

1. Preheat oven to 350 oF. 2. Combine first 4 ingredients in a bowl; stir well with a whisk. Pour into a 9 inch square baking pan coated with cooking spray; sprinkle blueberries and sugar over batter. Bake at 350 oF for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 8 servings. Selections: 160 C. Per serving: CAL173 (18 % from fat); PRO 2.4 g, FAT 3.4 g (sat 0.9 g); CARB 32.7 g; FIB 1.6 g; CHOL 27 mg; IRON 0.9 mg; sodium 242 mg; CALCIUM 52.4 mg.

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