Bitsy's Kitchen
Cherry Puddles Cake
1/2 cup margarine, softened
1 cup sugar
1/2 cup buttermilk
Egg Substitute equal to 4 eggs
1 Tbsp. lemon juice
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 can (20 oz.) light cherry pie filling
Confectioner's sugar, optional
In a mixing bowl, cream margarine and sugar. Beat in buttermilk, egg substitute, lemon juice and vanilla. Combine flour and baking soda; add to the creamed mixture. Pour into a 13-in x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Use knife to divide batter into 24 rectangles; spoon a small amount of pie filling into the center of each.
Bake at 350° F. for 35 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioner's' sugar if desired.
Yield: 24 servings
Nutritional Analysis: One serving (without confectioner's' sugar) equals 134 calories, 123 mg sodium, trace cholesterol, 21 gm carbohydrate, 3 gm protein, 4 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 fat.