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Banana Poppyseed Cake Butter Busters
Author/Submitted by:
Servings: 14
Categories:
Cakes
/
Desserts
/
Low-Fat/Low-Cal
Ingredients: 3/4
c
Sugar
OR 1/2
c
Sugar
AND 3
ea
Pk Sweet 'n Low 1/2
c
Liquid Butter Buds or
-Promise Ultra fatfree
-margarine 3
ea
Egg whites 3
md
Bananas (1 1/4 c puree) 1
t
Grated lemon plle (1 lemon) 1/4
c
Drained nonfat plain or
-vanilla yogurt 1
ea
Tb vanilla 1
ea
Tb dark rum
OR 1
t
Rum extract 2
c
Flour or cake flour 1/2
ts
Baking powder 1 1/2
ts
Baking soda 1/4
ts
Cinnamon 1/4
ts
Lite salt, optional 1
ea
Tb poppy seeds 2
ea
Tb powdered sugar for
-sprinkling
Directions:
Preheat oven to 350F. Spray a tube or bundt pan with a nonfat cooking
spray. Blend sugar and Butter Buds until fluffy. Add egg whites, one
at a time, and mix until smooth, about 1 minute. Mix in banana puree,
llemon peel, yogurt, vanilla, and rum on medium speed until smooth.
Sift flour, baking powder, baking soda, sinnamon and lite salt. Add
gradually to bater with poppy seeds. Mix until smooth. Transfer
batter to prepared pan and spread smooth with a spatula. Bake until
lightly browned and toothpick inserted in center comes out clean,
about 30 minutes. Do not overbake. Before serving, sift powdered
sugar over the top. Per sugar serving: 144 cal., 0.5g fat, 0mg chol.,
1g fiber, 3g pro., 31g carb., 177mg sod. Per S&L serving: 131 cal.,
27g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered
by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-28-95 (1139)
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