2-1/4 cups all-purpose flour
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 can (15 ounces) light fruit cocktail, drained, with juice reserved
1/2 cup egg substitute
1 teaspoon vanilla extract
2 teaspoons baking soda
1 teaspoon salt
Nutrition Facts
Exchanges/Choices:
1½ Carbohydrate
½ Fat
Calories 125
Carbohydrate 24g
Dietary Fiber 1g
Sugar 13g
Fat 2g
Sodium 282mg
Methods
Preheat the oven to 350˚F. Coat a
9"x 13" baking dish with nonstick cooking spray.
In a large bowl, with an electric beater on medium speed, beat the
butter, flour, brown sugar, baking soda, the reserved juice, egg
substitute, vanilla, and salt for 2 minutes, or until smooth. Stir in
the fruit cocktail.
Pour into the baking dish and bake for
25 to 30 minutes, or until a wooden toothpick inserted in the center
comes out clean. Allow to cool completely, then cut into squares and
serve.
Fun Facts / Cooking Tips
Do you know that the birthplace of fruit cocktail is
campbell, california? It is claimed that fruit cocktail
was invented by Willian Vere Cruess, an American food scientist.
Fruit cocktail is cholesterol and fat free. This low fat
diabetic cake certainly makes a delightful healthy
dessert.
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