4 C. shredded pears ½ C. egg substitute 1 C. sugar substitute (made from dextrose, maltodextrin and sucralose) ¾ C. brown sugar 1 C. low-fat buttermilk 1 tsp. vanilla 3 C. flour 1 tsp. baking soda ½ tsp. salt 1 tsp. cinnamon ½ tsp. nutmeg ½ C. fat-free caramel topping ½ C. chopped pecans
Preheat oven to 350 degrees. Spray a bundt cake pan with nonstick cooking spray and set aside. In a large mixing bowl combine first 6 ingredients (pears through vanilla). In a medium mixing bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add flour mixture to pear mixture and stir until well blended. Pour into prepared cake pan. Bake 40-50 minutes or until cake tester comes out clean. Let cool and drizzle with caramel and sprinkle with pecan pieces.
193 calories, 38g carbohydrate, 4g protein, 2.9g fat, 0.4g saturated fat, 0.6mg cholesterol, 2g dietary fiber, 215mg sodium Exchanges per serving: 2 starch, ½ fruit
Rachel Cly, RD/LD, Siegfried Health Club, St. John Medical Center
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