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Low Fat Blueberry Breakfast Cake is for Breakfast.

Low Fat Blueberry Breakfast Cake takes 10 minutes to prepare.

Low Fat Blueberry Breakfast Cake takes 25 minutes to cook.

Low Fat Blueberry Breakfast Cake makes 15 servings.

The ingredients for Low Fat Blueberry Breakfast Cake are:

Cake:
*Whole Wheat Flour, 2 cups
Baking Powder, 2 tsp
*Splenda Sugar Blend for Baking, 1/4 C
cinnamon 2 Tb
*Yoplait Greek fat free plain yogurt, 6 oz
egg white, fresh, 2 large
Pet Fat Free Canned Milk, (about) 1/2 C (can use skim milk)
Applesauce, unsweetened, .5 cup
Blueberries, frozen (unsweetened), .5 cup, unthawed

topping (honey -bee glaze):
*Splenda Sugar Blend for Baking, 1/8 C
Land O Lakes, Light Butter, Salted, 2 TB
1 egg white, un beaten
*Honey Aunt Sue Raw wild honey, 1/4 C
*Nut Topping, chopped, 1 TB
cinnamon 1 Tb

Here is how you make Low Fat Blueberry Breakfast Cake:

Preheat oven to 350.In a medium bowl combine flour and baking soda, cinnamon and splenda, stir to blend. Add yogurt and cut in like butter. In a 2 cup measure put the two egg whites and enough canned milk to equal 1 cup. whisk with a fork to blend and pour into flour mixture. Add applesauce and blend. Pour into 9x13 sprayed pan.in a smaller bowl, combine butter and splenda, blend. Add honey and egg white, stir. Doesn't quite combine, but do your best. add cinnamon and pour over batter in pan. Bake for about 25 minutes, or until done in the middle and golden brown.Serving Size: 15 servingsNumber of Servings: 15Recipe submitted by SparkPeople user SPAZWRITER.

The nutritional information for Low Fat Blueberry Breakfast Cake is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 123.5

• Total Fat: 1.7 g
• Cholesterol: 3.3 mg
• Sodium: 105.5 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 2.8 g
• Protein: 4.7 g