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Low Fat Pear Oatmeal Cake

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By Marilyn Helton

Posted July 23rd, 2007

FabulousFoods.com Recommends: Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)

Holly Cleggs Trim & Terrific Diabetic Cooking

Servings:	16
Author Notes:	Marilyn Helton, who writes the Diabetic Dining on Fabulous Foods column, right here at Fabulous Foods, adapted and lightened this recipe from one put out by the Pacific Northwest Canned Pear Service.Â For lots more low fat and diabetic friendly recipes and information, be sure to also visit Marilyn's website, CinnamonHearts.com.
Ingredients:	1 can (29 ounces) pear halves, water packed 1 cup quick-cooking rolled oats 3/4 cup packed brown sugar 1/2 cup fat-reduced margarine, suitable for baking 2 eggs 1 teaspoon vanilla 3/4 cup whole wheat flour 3/4 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt
Instructions:	Preheat oven to 350Â°F. Drain pears; reserve 1-1/4 cups liquid. Slice pear halves into three or four pieces. Bring reserved pear liquid to boil; pour over oats and let stand 20 minutes. Cream brown sugar and butter. Add eggs, one at a time; beat well after each addition. Mix in vanilla. Mix in dry ingredients. Add to Creamed mixture with oatmeal mixture; mix thoroughly. Pour batter into greased or sprayed & floured 9-inch square pan. Bake for 35 to 40 minutes. Arrange pear slices on top of Baked cake. Serve warm or cold. Diabetic Exchanges: 1-1/2 Bread; 1/2 Fruit; 1 Fat