Breakfasts and Brunches

Baked Carrot Squares

(16 servings)

1 cup sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
6 packets Sweet' N Low® granulated sugar substitute
½ teaspoon baking soda
1 packet Butter Buds® Mix, liquefied
1 egg, beaten
1 cup grated carrots
1 cup raisins

Preheat oven to 350°F. Spray 8-inch square baking pan with nonstick coating agent.* In medium-size bowl, combine flour, baking powder, cinnamon, nutmeg, salt and Sweet 'N Low. In separate bowl, dissolve baking soda in Butter Buds; add to dry ingredients. Stir in egg. Add carrots and raisins and mix thoroughly. Pour into prepared pan. Bake 3- minutes, or until toothpick inserted in center comes out clean. Cool and cut into 2-inch squares.

Per Serving (one 2-inch square):

Calories 65, Protein: 2 g, Carbohydrate: 14 g, Fat: <1 g Sodium: 120 mg, Cholesterol: 15 mg.

Dietary Exchanges:

½ Starch, ½ Fruit

Note:

By using Butter Buds instead of butter in this recipe, you have saved 47 calories and 18 mg cholesterol per serving.

*There's no need to spray with a nonstick coating agent if you own a nonstick 8-inch square baking pan.