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Low-sugar Vanilla Cake Loaves


  • 1 (18-25 oz.) pkg. yellow cake mix
  • 4 egg substitutes
  • ¾ c. olive oil
  • ¾ c. water
  • 1 tsp. vanilla extract
  • ½ c. Splenda
  • 1 pkg. (4-serving size) instant sugar-free vanilla pudding mix


  1. Preheat oven to 350 degrees F.
  2. Prepare vanilla pudding mix according to package directions and chill for several hours.
  3. Beat first 5 ingredients at high speed with electric mixer for 3-5 minutes.
  4. Fold in chilled vanilla pudding.
  5. Pour half of batter evenly into 2 greased and floured loaf pans.
  6. Sprinkle half of Splenda evenly over batter in loaf pans.
  7. Top each loaf pan with one-half of remaining batter.
  8. Bake at 350 degrees F for 45 minutes or until toothpick comes out clean.

Makes 2 loaves




Low-sugar Raspberry Shortcake


  • One sugar-free angel food cake, cut into two to three-in. slices
  • 4 (10 oz.) pkg's. frozen raspberries, thawed
  • 4 tsp. Splenda


  1. For sauce, process Splenda and raspberries in blender until smooth.
  2. Drizzle raspberry mixture over slices of cake and serve.
  3. Top with fat-free whipped topping if desired.

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