Tropical Snack Cake
A delicious, diabetic-friendly Tropical Snack Cake packed with tropical fruit flavor and tender moist goodness. Egg substitute cuts fat and calories.
1-1/2 cups all-purpose flour
1 cup oats (quick or old fashioned, uncooked)
1/4 cup granulated sweetener
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 8-ounce can crushed pineapple in juice, undrained
1/2 cup fat free milk
1/3 cup mashed ripe banana
1/4 cup egg substitute, lightly beaten
2 tablespoons vegetable oil
2 teaspoons vanilla
Heat oven to 350 degrees. Grease and flour 8 x 8-inch square pan.
In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda and salt; mix well. In medium bowl, combine pineapple (including juice), milk, banana, egg substitute, oil and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
Bake 45 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Serve warm or at room temperature. Store tightly covered.
Frost and sprinkle with toasted coconut, if desired.
Recipe makes 12 servings
Total Fat: 3g; Saturated Fat: 0.5g; Cholesterol: 0g; Sodium: 250mg; Fiber: 1g; Protein: 4g
Total Carlories 140 with granulated sugar; with Sweet One: 130
Total Carbohydrates 26g with granulated sugar; with Sweet One: 22g
Total Sugars 9g with granulated sugar; with Sweet One 5g
Exchanges with granulated sugar: 1 starch, 1/2 fat, 1/2 fruit; with Sweet One: 1 starch, 1/2 fat, 1/2 fruit