Recipe: Apple-Oatmeal Breakfast Pudding Cake (low fat)

APPLE-OATMEAL BREAKFAST PUDDING CAKE

1 1/4 cups regular oats
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 cup skim milk
1/2 cup applesauce
1 teaspoon vanilla extract
1 1/2 cups chopped peeled cooking apples (about 1 lb), divided use
1 tablespoon brown sugar
1 1/4 cups apple juice
1/4 cup sliced almonds

Preheat oven to 350 degrees F.

Process oats in a food processor until coarsely ground. Add next 3 ingredients; process until well blended.

Combine milk, applesauce, and vanilla; stir well. With processor on, slowly pour milk mixture through food chute; process until blended. Combine batter and 1 cup apple; stir well. Pour batter into a 9-inch pie plate coated with cooking spray. Sprinkle remaining 1/2 cup apple and 1 tablespoon brown sugar over batter; set aside.

Bring apple juice to a boil in a small saucepan; pour over batter (do not stir). Sprinkle with almonds.

Bake at 350 degrees F for 25 minutes or until golden. Let stand 5 minutes before serving.

Yield: 8 servings
Selections: 1B, 1FR/V, 40C.
Points: 3
Per serving: Calories 167 (14 % from fat); protein 3.2 g; fat 2.6 g (sat 0.3 g); carbohydrates 34.1 g; fiber 2.6 g; cholesterol 0 mg; iron 1.3 mg; sodium 16 mg; calcium 99 mg.

Source: Weight Watchers Magazine, September/October 1997