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1 c. all-purpose flour 1/2 c. Splenda/sugar baking mix 3/4 tsp. baking powder 1/2 tsp. salt 1/4 tsp. baking soda 1 c. fresh blueberries, divided 2/3 c. low-fat buttermilk 2 Tbsp. reduced-fat margarine or butter 1 tsp. vanilla extract 1/4 tsp. almond extract 1/4 c. Egg Beaters cooking spray 1/4 c. sliced almonds 1 Tbsp. brown sugar (I use dark, but I imagine either light or dark is fine) 1/4 tsp. ground cinnamon Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cup. Level with knife. Combine first 5 ingredients in a large bowl. Add 2/3 cup blueberries and toss well. Combine buttermilk, butter, extracts and egg. Stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Spread evenly. Top with 1/3 cup blueberries. Combine almonds, brown sugar and cinnamon and sprinkle over blueberries. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Yields 8 servings (3 points per serving). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |