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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 24 |
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My husband loves this, he likes it with raisins and cranberries, I'm a blueberry fan. Ingredients:
1/2 cup light butter or 1 -2 cup margarine, softened |
1 3/4 cups splenda sugar substitute |
8 egg whites |
3 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon vanilla |
16 ounces blueberries or 16 ounces fruit |
Directions:
1. Beat together butter (or margarine) and Splenda.
2. Add eggs, one at a time, beating well after each addition.
3. Add other ingredients (except fruit) and combine thoroughly.
4. Spread about 1/2 the batter in a 10x15x1 cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1 sides).
5. Place fruit on top of batter; top the fruit with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
6. Bake at 350°F for 40-45 minutes.
7. Let cool in pan on wire rack.
8. Frost with powdered sugar icing, if desired.
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