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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
6/5/08 4:15 P

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oh my this sounds sooooooo good!



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ANNINSD Posts: 5,878
6/5/08 4:09 P

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Hummingbird Cake Bars
From Dec. 2002 newsletter

1 1/2 cups Bisquick Reduced Fat Baking Mix
1 cup Splenda Granular
1/2 tsp. groung cinnamon
2 tabl. vegetable oil
1/2 cup Musselman's No Sugar Added Applesauce
1 tsp. vanilla extract
1 egg or equivalent in egg substitute
1 (8 oz) can crushed pineapple, packed in fruit juice, undrained
1 cup (1 medium) diced bananas
1/4 cup chopped walnuts
6 maraschino cherries, quartered

Preheat oven to 350 degrees. spray a 9 x 13 cake pan
with butter flavored cooking spray. In a large bowl, combine baking mix, Splenda and cinnamon. In a medium bowl, combine veg. oil, applesauce, vanilla, egg and undrained pineapple. Add liquid mixture to dry mixture. Mix gently just to combine. Stir in bananas and walnuts. Gently fold in maraschino cherry pieces. Spread batter into prepared pan. Bake for 25 - 35 min. Place pan on a wire rack to allow to cool. Cut into 24 bars.

Serves 12 (2 each) Each serving equals;
HE 2/3 br, 2/3 fa, 1/2 fr, 1/4 pr, 1/4 sl, 3 oc

133 cal, 5g fat, 2g pr, 20g ca. 180mg So, 24mg Cl, 1g fiber

Diabetic: 1 st/ca, 1/2 fa, 1/2 fr

Ann in San Diego


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