|Healthful Recipes |
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| Desserts |
This spicy dessert provides just the finishing touch to a fall or winter meal.
1 C. fat-free or low-fat buttermilk, room temperature
1/2 t. vanilla extract
2 C. all-purpose flour
1 t. baking powder
1 t. baking soda
1 t. freshly grated or ground nutmeg
1 C. sugar
1/2 C. unsweetened applesauce
2 eggs or egg substitute equivalent
1 T. unsaturated vegetable oil
1 t. butter flavoring
2/3 C. uncooked quick-cooking oatmeal
1/3 C. firmly packed dark brown sugar
2 T. finely chopped pecans, dry-roasted
1/2 t. freshly grated or ground nutmeg
2 T. light margarine, melted
3 T. (approximately) fat-free milk
- Preheat oven to 350 degrees F.
- Spray 13x9x2-inch baking pan with vegetable oil spray.
- Dust pan with flour; shake off excess. Set aside.
- For cake, in medium bowl, sift together flour, baking powder, baking soda, nutmeg.
- In large bowl, beat sugar, applesauce, egg substitute, oil, and butter flavoring until smooth.
- Gradually add flour mixture and buttermilk alternately, beginning and ending with flour; beat after each addition.
- Stir in vanilla. Pour into baking pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted in center comes out clean.
- Meanwhile, for topping, combine oatmeal, brown sugar, pecans, and nutmeg in a small bowl, stirring well.
- Stir in margarine.
- Slowly add milk, stirring constantly, until mixture is spreading consistency (some milk may remain). Spread on hot cake. Serve warm.
YIELD:: 16 servings
NUTRITION ANALYSIS PER SERVING: Calories, 178; Cholesterol, 1 milligrams; Sodium, 152 milligrams; Fat, 3 grams; Protein, 4 grams; Carbohydrates, 34 grams; Dietary Fiber, 1 grams (0 percent of calories from fat)