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Cranberry-oat Snack Cake

Author/Submitted by: Weight Watchers Magazine, May/June 1997, Page 88
Servings: 8
Categories: Cakes / Desserts

1  package  reduced-fat yellow cake mix
    --such as Snack Well's, 10.1 ounces
1  cup  whole-berry cranberry sauce
1/2  cup  quick-cooking oats
1/4  cup  water
1/2  teaspoon  ground cinnamon
1  large  egg, lightly beaten
    --or 1/4 cup egg substitute
    nonstick cooking spray

1. Preheat oven to 350 oF. 2. Combine first 6 ingredients in a bowl; stir with a whisk. Pour into a 9-inch cooking spray. Bake at 350 oF for 35 minutes or until cake pulls away from sides of pan and springs back when touched lightly in center. Cool in pan on a wire rack. Yield: 8 servings. Selections: 230 C. Per serving: CAL 232 (14% from fat); PRO 3.2 g, FAT 3.7 g (sat 1 g); CARB 46.3 g; FIB 1.4 g; CHOL 27 mg; IRON 1.2 mg; sodium 251 mg; CALCIUM 56.8 mg.

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