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Blueberry Snack Cake
Author/Submitted by: Weight Watchers Magazine, May/June 1997, Page 86
Servings: 8
Categories:
Cakes
/
Desserts
Ingredients: 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
Directions:
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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