Apple Caramel Cake

Apple Caramel Cake 


Serves 8 *Freezes Well

1 1/2 cups Bisquick Reduced Fat Baking Mix
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
1 cup unsweetened apple juice
1/4 cup water 1/4 cup (1 ounce) chopped pecans
1 cup (2 small) unpeeled diced cooking apples
2 tablespoons caramel syrup

Preheat oven to 350 degrees. Spray an 9-by-9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix and dry pudding mix. Add apple juice, water, and pecans. Mix just to combine. Fold in apples. Spread mixture into prepared cake pan. Drizzle caramel syrup evenly over top. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and allow to cool slightly. Cut into 8 servings.

HINT: Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1 Bread, 1/2 Fruit, 1/2 Fat, 1/2 Slider, 12 Optional Calories **********************************************************
172 Calories, 4gm Fat, 2gm Protein,
32gm Carbohydrate, 427mg Sodium, 2gm Fiber **********************************************************
DIABETIC: 1 Starch, 1 Fruit, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 37."

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