Peach Upside-Down Cake 
(makes 6 servings)

Fruit Layer: 
1 can sliced peaches in juice (14 oz/398 ml) 
1 tbsp. margarine (15 ml) 
1/4 cup (50 ml) Splenda granular 
1/2 tsp. (2 ml) cinnamon 

Cake Layer: 
1/4 cup (50 ml) margarine , softened 
1 egg 
1/4 tsp. (1 ml) almond extract 
1 1/2 cups (375 ml) all-purpose flour 
1/2 cup (125 ml) Splenda granular 
1 tsp. (5 ml) baking powder 
1/2 tsp. (2 ml) baking soda
1/4 tsp. (1 ml) salt 
3/4 cup (175 ml) skim milk 

Heat oven to 350° F. Drain peaches, reserving 1 tbsp. (15 ml) juice. Melt margarine in 9 inch round cake pan in oven. Combine Splenda and cinnamon; sprinkle over margarine. Drizzle with reserved juice. Arrange peach slices on top. 

For cake, cream margarine until softened. Beat in egg and almost extract. Combine flour, Splenda, baking powder, baking soda and salt, beating until smooth after each addition. Spread gently over peaches in pan. 

Bake for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto serving plate. Serve warm or cooled , cut in wedges. 

26.3 g carbohydrate 4.4 g protein 7.4 g fat 189 calories (per peice) 

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Butter Cream Frosting 
(makes 20 servings)

1/2 c  Water; 
2 tb Instant dry milk; 
2 1/2 tb All-purpose flour; 
1/2 c  Margarine; @ room TEMP. 
10    1 gram packets Equal 
           or 
10    1 gram packet Sweet-One 
           -sugar substitute 
1/2 ts Vanilla; almond, lemon or 
           - other flavoring 

Combine water, dry milk and flour in a pan, and stir until smooth. 
cook, stirring constantly, over medium heat until mixture is thick 
and smooth, or cook in a microwave oven for 2 minutes, stirring 
every 30 seconds. Place the pan in cold water and stir mixture until 
cool. Set aside. 

Cream margarine and sugar substitute together until light and fluffy. Add cooled flour mixture, 1 tablespoon at a time, while beating at medium speed.  Add flavoring and beat at high speed until light and fluffy. Refrigerate until used, on cooled cake. 
Calculate 1 tablespoon per serving (3/4 cup for 12 servings; 1 cup 
for 16 servings) 

Yield: 1 1/4 cups, 20 servings of 1 tablespoon each. 

Food exchanges per serving: 1 FAT EXCHANGE; CAL: 48; CHO: 1g; PRO: negl; FAT: 5g; CHO: 0; LOW-SODIUM: Use salt free Margarine; 

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Sugarless Spice Cake

2 cups raisins 
2 cups water 
1 cup unsweetened applesauce
2 eggs, beaten 
2 tablespoons liquid artificial sweetener 
3\4 cup vegetable oil 
1 teaspoon baking soda 
2 cups all-purpose flour 
1-1\2 teaspoons ground cinnamon 
1\2 teaspoon ground nutmeg 
1 teaspoon vanilla extract 
Light whipped topping, optional 

In a saucepan, cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil; mix well. Blend in baking soda and flour. Stir in cinnamon, nutmeg and vanilla. Pour into a 8-inch square baking pan coated with nonstick cooking spray. 

Bake at 350 degrees for 25 minutes or until cake tests done. Frost with 
Butter Cream Frosting if desired. 

Nutritional Information: Serving size: 1 piece calories: 181 Sodium: 18 mg. Cholesterol: 10 mg. Carbohydrates: 24 gms. Protein: 3 gms. Fat: 9 gms. Calculated without whipped topping

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