Desserts

Quick Tea Cake

(12 servings)

2 cups sifted all-purpose flour
¼ cup sugar
5 packets Sweet 'N Low® granulated sugar substitute
1 tablespoon baking powder
¼ teaspoon salt
1/3 cup light margarine
1 egg
¾ cup buttermilk
1 teaspoon vanilla
1 cup finely chopped pecans

Preheat oven 375°F. Spray 9-inch layer pan with nonstick coating agent.* In medium-size bowl, sift flour, sugar, Sweet 'N Low, baking powder, and salt several times. Cut in margarine with pastry blender or knife until mixture resembles cornmeal. Beat egg until thick and lemon colored; add buttermilk and vanilla. Add gradually to dry ingredients. Stir in pecans. Pour batter into prepared pan. Bake about 25 to 30 minutes. Let stand 10 minutes, then turn out onto cooling rack.

Nutrients Per Serving (1/12 of cake):

Calories:185 Protein: 4 g Carbohydrate: 22 g Fat: 10 g Sodium: 235 mg Cholesterol: 20 mg.

Dietary Exchanges:

1 Starch, ½ Skim Milk, 1 Fat

Note

: There's no need to spray with a nonstick coating agent if you own a nonstick 9-inch layer pan.