Prep time: 15 minutes
Cook time: 35 minutes
Servings: 1 slice
Yield: 12 slices
Nutrition Facts (per serving): Calories: 220; Fat: 8 grams; Carbohydrates: 24; Fiber: 2 grams; Protein: 18 grams; Sodium: 259 grams; Diet Exchanges: 1 ½ starch, 1 ½ fats, ½ fruit

Ingredients:

Topping:

• 1 cup light orange juice
• 1 1/2 cup dried cranberries
• 1/3 cup light butter
• ¼ cup honey
• ¼ cup spoonable sugar substitute

Cake:

• ¼ cup light butter
• ½ cup applesauce, no sugar added
• ½ cup spoonable sugar substitute
• ¼ cup dark brown sugar
• 1 teaspoon vanilla
• 1 egg
• 3 egg whites
• 1 ½ cup whole wheat flour, sifted well
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 1/3 cup fat free milk
• 1 tablespoon orange zest

Directions:

1. For the topping, Bring the orange juice to a boil. Add cranberries and turn off the heat. Let cranberries sit in orange juice for 20 minutes, drain.

2. Heat butter in a skillet until melted, add honey, sugar substitute and cranberries and cook for 5 minutes, place mixture in a 9 inch square or round pan.

3. For the cake, preheat oven to 350 degrees. Cream butter and both sugars. Add vanilla, egg, egg whites. Add dry ingredients, milk and zest. Stir well.

4. Pour over cranberries and bake for 35-40 minutes. Let cake cool and invert on platter.

Share: