Ingredients Jump to Instructions ↓

  1. 15 cups 790ml Reduced-fat buttermilk baking mix

  2. 1/2 cup 99g / 3 1/2oz Granulated sugar

  3. 3 tablespoons 45ml Cold unsalted stick margarine - diced

  4. 2/3 cup 131g / 4.6oz Fat-free egg substitute

  5. 1/2 cup 118ml Skim milk

  6. 1 teaspoon 5ml Vanilla extract

  7. 1/2 teaspoon 2 1/2ml Almond extract

  8. 1 cup 237ml Spreadable fruit (any flavor)

  9. 1/2 cup 99g / 3 1/2oz Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Spray a 15- by 10-inch jelly-roll pan with nonstick cooking spray.

  2. In a large bowl, combine the baking mix and granulated sugar. With a pastry blender or 2 knives, cut in the margarine until the mixture resembles coarse crumbs. Add the egg substitute, milk, and the extracts; with a wooden spoon, stir until just combined (do not overmix).

  3. Spread two-thirds of the batter into the pan, smoothing the top; spoon the spreadable fruit evenly over the batter. Drop the remaining batter by tablespoonfuls evenly over the fruit. Bake until light brown and a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan on a rack 10 minutes.

  4. Meanwhile, whisk the confectioners' sugar with 1 tablespoon water until smooth; drizzle evenly over the top of the cake while it is still warm.

  5. This recipe yields 18 servings.

  6. Per Serving: 175 Calories, 3 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 263 mg Sodium, 33 g Total Carbohydrate, 0 g Dietary Fiber, 3 g Protein, 34 mg Calcium.

  7. Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Fat, 50 Bonus Calories.

  8. Points Per Serving: 4.


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