Light Spice Cake

TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD: 4 servings, 155 cal/serving

Ingredients

• 1/4 cup Splenda baking sweetener
• 1/4 cup brown sugar
• 1/4 cup 0% Greek Yogurt
• 3 tbsp EggBeaters
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 cup milk (or buttermilk, and omit the vinegar!)
• 1/4 teaspoon cider vinegar

Equipment

Medium bowl, whisk, baking sheet, three English muffin/crumpet rings

Directions

1. If using milk, add the vinegar to the milk, to make a mock buttermilk.  Let sit a few minutes.
2. In a bowl, cream sugar, Splenda, and yogurt. 
3. Add EggBeaters; beat well. 
4. Combine dry ingredients; add to creamed mixture alternately with buttermilk or milk with vinegar. Mix well. 
5. Pour into three greased and floured English muffin/crumpet baking rings on a baking sheet, only about halfway up at most.
6. Bake at 350° for 30 minutes or until the cake tests done. Cool.

Maple Frosting

This frosting adds about 100 calories to each serving!  I need to work on this...

• 1 tbsp unsalted butter
• 1 tbsp 0% Greek Yogurt
• 1 tbsp pure maple syrup
• 1/2 - 3/4 cup powdered sugar

Directions

1. In a bowl whisk together the butter and yogurt
2. Add in the maple syrup and whisk
3. Add in half the powdered sugar and whisk til smooth.  It will be runny at this point.
4. Add in the remaining powdered sugar a little at a time, until the desired consistency is reached.