Cranberry-Oat Snack Cake (4 PTS) Recipe - Cooking Index
Cranberry-Oat Snack Cake (4 PTS) Recipe - Cooking Index
| 1 | Reduced-fat yellow cake mix such as snack well's 10.1 ounces | |
| 1 cup | 237ml | Whole-berry cranberry sauce |
| 1/2 cup | 31g / 1.1oz | Quick-cooking oats |
| 1/4 cup | 59ml | Water |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1 teaspoon | 5ml | Egg - lightly beaten (large) or 1/4 cup egg substitute |
| Nonstick cooking spray |
1. Preheat oven to 350 oF.
2. Combine first 6 ingredients in a bowl; stir with a whisk. Pour into a
9-inch cooking spray. Bake at 350 oF for 35 minutes or until cake pulls
away from sides of pan and springs back when touched lightly in center.
Cool in pan on a wire rack.
Yield: 8 servings.
Selections: 230 C.
Per serving: CAL 232 (14% from fat); PRO 3.2 g, FAT 3.7 g (sat 1 g); CARB
46.3 g; FIB 1.4 g; CHOL 27 mg; IRON 1.2 mg; sodium 251 mg; CALCIUM 56.8
mg.
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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