Cranberry-oat Snack Cake
Author/Submitted by: Weight Watchers Magazine, May/June 1997, Page 88 Servings: 8 Categories:
Cakes
/
Desserts
Ingredients: 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
Directions:
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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