 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I served it with an un-sugared mixture of cut-up strawberries and blueberries and topped it with canned whipped cream. As easy at it gets, and a lot less calories too. Ingredients:
2 cups all-purpose flour |
1/4 cup splenda sugar substitute |
1 tablespoon baking powder |
1/4 teaspoon salt |
3 tablespoons cold butter, cut into chunks |
1 large egg |
3/4 cup skim milk |
Directions:
1. Preheat the oven to 375 degrees.
2. Combine the flour, Splenda, baking powder, and salt in a medium bowl.
3. Cut the butter into the dry ingredients with a pastry blender or a large fork.
4. Whisk the egg into the milk.
5. Make a well in the center of the dry ingredients and pour the wet mixture into the well.
6. Mix with a fork until the ingredients just stick together.
7. Spread the mixture evenly into a greased round cake pan or square baking dish.
8. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.
9. Serve with fruit, jam, whipped cream, chocolate sauce or whatever else suits your fancy.
|
|