| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Desserts, Cakes, Low-cal, Bundt |
12 |
Servings |
INGREDIENTS
|
|
-Diane English CRHN32B |
| 1/2 |
c |
Reduced-cal tub margarine |
| 1/2 |
c |
Granulated sugar |
| 1 1/2 |
c |
Applesauce |
| 2 1/4 |
c |
All-purpose flour |
| 3 |
tb |
Unsweetened cocoa powder |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Salt |
|
|
Pinch nutmeg |
|
|
Pinch allspice |
| 1 1/2 |
oz |
Chopped pecans |
| 192 |
x |
*Calories |
| 3 |
x |
*gm Protein |
| 31 |
x |
*gm Carbo |
| 7 |
x |
*gm Fat |
| 257 |
x |
*mg Sodium |
|
x |
*mg Chol |
| 1 1/2 |
x |
*Fat |
| 1 |
|
*Bread |
| 50 |
x |
*Optional Calories |
INSTRUCTIONS
NUTRITIONAL DATA PER SERVING
EXCHANGES PER SERVING
Preheat oven to 350F. Spray a 12-cup Bundt pan with nonstick cooking
spray. In large bowl, with mixer on high speed, beat margarine and sugar
until creamy. Stir in applesauce. In a medium bowl, combine flour, cocoa,
baking soda, cinnamon, cloves, salt, nutmeg, and allspice. Add to margarine
mixture; mix well. Gently stir in nuts. Spoon into prepared pan. Bake 50-60
minutes, until toothpick inserted in center comes out clean. Cool on rack.
From Weight Watchers Magazine, December 1992
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“You can spurn God’s love for only so long”