2/3 cup Carnation Nonfat Dry Milk Powder 2/3 cup water 2 tablespoons Land O Lakes no-fat sour cream 1 cup + 2 tablespoons Bisquick Reduced Fat Baking mix 1 1/2 cups granular Splenda 3 cups frozen unsweetened blackberries or raspberries
Preheat ovet to 350 degrees. Spray a 9-by-9-inch cake pan with butterflavored cooking spray. In a large bowl, combine dry milk powder and water. Stir in sour cream. Add baking mix and 1 and 1/4 cups Splenda. Mix well to combine. Pour mixture into prepared cake pan. Sprinkle frozen blackberries evenly over batter. Evenly sprinkle remaining 1/4 cup Splenda over top. Bake for 45 to 50 minutes. Place cake pan on a wire rack and let set for 5 minutes. Divide into 6 servings.
Serves 6-Each serving equals:
HE: 1br, 2/3Fr, 1/3 SM, 1/4 Sl, 9 OC 182ca;proes. 2 gm fat, 6 gr PR, 35 gm CA, 310mg So, 151mg Cl,4gm Fi DIABETIC: 1 and 1/2 St, 1 Fr
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