Tuesday, February 24, 2009

Caramel Apple Cake

I made this the other night and it was really good!

Caramel Apple Cake
1 1/2 Cups Reduced Fat Bisquick
1/2 Cup Splenda Granular
1/2 Cup Skim Milk
1 teaspoon Vanilla
2 1/2 Cups peeled and diced Apples
1 Tablespoon Lemon Juice
2/3 Cup Brown Sugar
3/4 teaspoon Cinnamon
1/3 Ounce Finely Chopped Pecans
1 Cup Boiling Water
Preheat oven to 350 degrees. Combine the Bisquick, Splenda, milk and vanilla. Spray a 9x9 inch pan with non-stick cooking spray, and place the dough mixture into the pan. Spray your hand with non-stick cooking spray and pat the dough evenly into the pan. Combine the apples, lemon juice, brown sugar, cinnamon and pecans in a bowl. Spread on top of the dough mixture. Pour the boiling water over the top. Bake for 50-60 minutes. A caramel sauce will form at the bottom. Let the cake cool for about 5 minutes, loosen the sides, and flip the cake upside down onto a plate. Cut into 8 pieces. This is good served warm with fat free cool whip or fat free vanilla ice cream for additional points.
Serves: 8
Per Serving: 181 Calories; 2g Fat (11.9% calories from fat); 2g Protein; 38g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 298mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

1 comment:

Natalie said...

this just came out of my oven and i am soooooo excited! thanks for the recipe.