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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (97g) Recipe makes 9 servings The following items or measurements are not included below: Egg Beaters egg substitute 3 tablespoons Splenda sugar substitute |
||
| Calories 227 | ||
| Calories from Fat 32 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 99mg | 4% | |
| Potassium 110mg | 3% | |
| Total Carbohydrate 46.3g | 15% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 27.7g | ||
| Protein 3.5g | 6% | |
Ingredients
- 1 1/2 cups unbleached flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 8 ounces fat free sour cream
- 2 tablespoons olive oil
- 1/8 cup Egg Beaters egg substitute
- 8 ounces crushed pineapple
Topping
- 3 tablespoons Splenda sugar substitute
- 1 teaspoon cinnamon
Directions
1
Preheat over to 350 Prepare a 8"x8" square dish with cooking dpray and set aside In a mixing bowl, combine flour, sugar and baking powder, set aside In another mixing bowk, combine sour cream, oil, egg beaters and pineapple.2
Add to dry ingredients and mix until thoroughly combined Pour batter into prepared dish.3
In a small bowl, combine remaining sugar and cinnamon.4
Sprinkle evenly on top of batter.5
Bake for 35 minutes or until toothpick inserted in center comes out clean.
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Featured Reviews for This Recipe
From: mer@
On Mar 26, 2004
I was curious about this recipe and the use of Splenda sugar substitute. I tried this recipe this afternoon replacing the granulated sugar for 1 cup of the Splenda. It was pleasantly surprising! This turned out to be very much like a "light" pineapple cheesecake. Very moist, not too sweet. I would, however, use real granulated sugar plus the cinnamon for the topping. Thanks, Jessi, I'll make this over and over.
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