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Cranberry Cake
Makes 16 servings
2 cups all-purpose flour
1/2 cup granulated sugar replacement
1/4 cup granulated fructose
2 tablespoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/2 cup liquid egg substitute
2 tablespoons shortening, softened
2 tablespoons vanilla extract
1 1/2 cups fresh cranberries
Combine flour, sugar replacement, fructose, baking powder and salt in a bowl. Add milk, egg substitute and vanilla. Whisk or bet until smooth and creamy. Stir in cranberries. Transfer to a paper lined or well greased and floured 9 inch square baking pan. Bake at 350 deg F for 35 to 45 minutes or until pick inserted in middle comes out clean.
Nutrition Facts
Amount Per Serving:
Calories 101 - Calories from Fat 20
Percent Total Calories From:
Fat 20%, Protein 12%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories):
Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 226mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 205 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
