Low-Calorie Warm Praline Cake with Whipped Topping and Pecans

• 3/4 cup packed dark brown sugar
• 1 1/4 cups plus 1 tsp. all-purpose flour, divided use
• 3/4 cup granulated sugar
• 1/3 cup chopped pecans
• 1 Tbsp. baking powder
• 1/4 tsp. salt
• 1/2 cup 1% low-fat milk
• 2 Tbsp. Promise margarine, room temperature
• 1 1/2 tsp. vanilla extract
• 1 3/4 cup boiling water
• 2 cups frozen fat-free whipped topping, thawed
• Chopped pecans (optional)

Directions

• Preheat oven to 350°F.
• Combine brown sugar and one tsp. flour in a small bowl.
• Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife.
• Combine with granulated sugar, 1/3 cup pecans, baking powder, and salt in a medium bowl; make a well in center of mixture.
• Combine milk, margarine, and vanilla in a bowl; add to flour mixture.
• Stir just until moist.
• Spread batter into an eight-inch square baking pan; sprinkle with brown sugar mixture.
• Pour boiling water over batter (do not stir).
• Bake at 350°F for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center.
• Serve warm with whipped topping. Garnish with pecans, if desired.

Nutritional Analysis
Calories: 161
Fat: 4 g
Fiber: <1 g
Protein: 2 g
Carbohydrates: 29 g
Cholesterol: <1 mg
Fiber: <1 g
Sodium: 67 mg

Serves: 16; Serving Size: One square and 1/8 cup whipped topping

Recipe provided by Cooper Clinic Nutrition