Apple Bundt Cake
Ingredients
32 oz. Unsweetened apple sauce
1 20-oz can unsweetened crushed pineapple, drained
1/4 cup raisins
1 level tsp. Sweet n' Low
1 tsp. Vanilla
Note: Drain the pineapple by placing in a strainer and pressing juice from fruit with the bottom of a tablespoon. Discard juice. Combine above ingredients, stir well and set aside in refrigerator.
1-1/4 cups brown rice flour (from most health food stores)
1-1/4 cups whole wheat pastry flour
2 tsp cinnamon
1/8 tsp. Allspice
2 tsp. Baking soda
1/8 tsp. Nutmeg
2 tsp. Baking powder
Eggbeaters (equiv. To 4 eggs)
1 cup Grape Nuts cereal
Directions
Stir the dry ingredients together in a mixing bowl. Combine Eggbeaters and Grape Nuts with the dry ingredients and mix well. Then add fruit mixture and again mix well. Pour into a non-stick bundt pan sprayed lightly with Olive Oil Pam. Bake in 350 degree oven for 1-1/2 hours. Turn cake onto a large sheet of heavy aluminum foil and wrap immediately to preserve moisture. Refrigerate as soon as cool. Keep refrigerated as used. 1 large piece (7 oz.)=300calories. However, it is almost fat free and no added sugar.
Dietary Information
Nutrient Analysis: Per 2" X 2"square piece
Calories: 315
Chol: 0mg
Sodium: 475mg
Fiber: 5.4gm
Fat: 1.5gm
CHO: 63gm
Prot: 8.8gm
Sat. fat: <1.0
Mufa: 0
Pufa 0
