Ingredients Jump to Instructions ↓

  1. 3/4 cup reduced-fat eggnog

  2. 1/4 cup sugar

  3. 2 tablespoons canola oil

  4. 2 tablespoons unsweetened applesauce

  5. 1 egg

  6. 1-1/2 cups all-purpose flour

  7. 2 teaspoons baking powder

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon ground nutmeg

  10. 1/4 cup golden raisins

  11. 2 tablespoons chopped pecans TOPPING:

  12. 1/4 cup packed brown sugar

  13. 2 tablespoons all-purpose flour

  14. 1/2 teaspoon ground nutmeg

  15. 1 tablespoon cold butter

  16. 2 tablespoons chopped pecans

  17. 2 cups reduced-fat vanilla ice cream, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat the eggnog, sugar, oil, applesauce and egg until well blended. In a small bowl, combine the flour, baking powder, salt and nutmeg; gradually beat into eggnog mixture until blended. Stir in raisins and pecans. Pour into a 9-in. round baking pan coated with cooking spray. For topping, in a small bowl, combine the brown sugar, flour and nutmeg. Cut in butter until crumbly. Stir in pecans; sprinkle over batter. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with ice cream if desired. Yield: 8 servings.


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