Cornbread
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup Splenda granular
2/3 cup fat free sugar free yogurt
1/3 cup nonfat sour cream
1 egg
Mix dry ingredients in a medium bowl. Mix liquid ingredients in a small bowl. Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup Splenda granular
2/3 cup fat free sugar free yogurt
1/3 cup nonfat sour cream
1 egg
Mix dry ingredients in a medium bowl. Mix liquid ingredients in a small bowl. Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.
Serves 6
Calories 99 Fat 1.7 Fiber 1.5
(Note: The recipe said this was Core, but since I have never done Core, I don't know.)
1 comment:
This sounds good too. I just wanted to tell you I think it's great how you have kept this up! I saw your picture below and you are looking amazing! Keep up the good work!
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