1 cup Walnuts, finely chopped
1/4 cup Splenda Brown Sugar or 1/2 cup Light Brown Sugar
1 tsp. Ground Cinnamon
1 cup No Added Sugar Applesauce
1/4 cup Splenda Sugar Blend or 1/2 cup Granulated Sugar
1/3 cup Unsalted Butter, softened
1 Whole + 2 Egg Whites
1 tsp. Vanilla Extract
1 1/2 cups 2x Sifted White Whole Wheat Flour
1 1/2 Tbsp. Corn Starch
1 tsp. Baking Powder
1/2 tsp. Salt
1/4 tsp. Baking Soda
1/2 cup Low-Fat Plain Greek Yogurt
1/2 cup Blueberries
1 cup Halved Strawberries
1 1/2 tsp. Flour
Pre heat oven to 350°F.
Line an 8 x 8” sq. pan with foil or parchment paper.
Spray with cooking oil. Set aside.
Combine walnuts, Splenda brown sugar and cinnamon in a small bowl. Sprinkle 1/3 of mixture over the bottom of the prepared baking pan.
Beat applesauce, Splenda Blend sugar and butter in a large bowl with an electric mixer on medium for 2 minutes. Beat in whole egg and egg whites, one at a time. Beat in vanilla. Sift flour 2x over a medium bowl. Return to sifter. Add cornstarch, baking powder, salt and baking soda and sift into the same medium bowl. Alternately add flour mixture and yogurt into applesauce mixture bowl; beating until smooth.
Toss berries with 1 1/2 tsp. flour in a small bowl then gently fold into cake batter.
Pour half cake batter over walnut mixture in prepared pan. Sprinkle with 1/3 of remaining walnut mixture; top with remaining 1/2 cake batter then final 1/3 walnut mixture.
Bake cake for 30 – 35 minutes or until toothpick inserted into the center of the pan comes out clean. Cool cake completely on a wire rack. Cut into 16 pieces.
→ Refrigerate or freeze remaining cake.
→ We’re providing this early so you have it in time to prepare for your respective July holiday!
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