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Easy White Cake Over Fruit (Diabetic Version)

Easy White Cake Over Fruit (Diabetic Version)

Courtesy of CanolaInfo 20 Servings • 10 Min. Prep Time • 35 Min. Cook Time
Ingredients
2 c. flour
1-1/2 c. Splenda® artificial sweetener
2-1/2 tsp. baking powder
1 tsp. salt
1/3 c. canola oil
1 egg
1 tsp. vanilla extract
1 c. skim milk
2 c. rhubarb, chopped
1 c. strawberries, washed and stemmed

Directions:

1. Preheat oven to 350°F.

2. Combine flour, 1 c. Splenda, baking powder, salt, canola oil, egg, vanilla and milk; blend until well mixed.

3. In an oiled 9x13 in. cake pan, arrange rhubarb and strawberries. Sprinkle with second amount of Splenda. Cover fruit with cake mixture. Bake for 35-40 min. or until the cake begins to brown.

* Variations: Substitute other fruit combinations or pie filling.

Nutrition:

Calories: 110; Total Fat: 4g; Saturated Fat: 0g; Cholesterol: 10mg; Total Carbs: 18g; Fiber: 0g; Sodium: 150mg;
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