To be honest I can't actually remember where I first came across this recipe - in its original format it was already pretty propoints friendly, 4pp a piece, but that wasn't enough for me so I've lightened it further, to 2pp a square! It was all I could do not to eat a few pieces straight from the oven this morning, but I've employed the old get-it-in-the-freezer-fast trick so it should be safe until Shabbos now!
INGREDIENTS
60g low fat spread50g sugar-free applesauce
10g splenda
1 egg
1 egg white
0.5tsp vanilla essence
125g plain flour
1 heaped tsp baking powder
130g frozen mixed berries
For the streusel topping:
25g flour
15g low fat spread
15g granulated sugar
Preheat the oven to 180' and line a 9 x 5" tin with baking paper. Spray paper with frylite. Make the streusel topping by rubbing the low fat spread into the flour and sugar, and set aside.
Beat the low fat spread, splenda, applesauce, egg, egg white and vanilla. Fold in the flour and baking powder. Spread half the mixture into the base of the tin and sprinkle 75g of the fruit over it. Spread with the remaining mixture and then add the remaining fruit. Sprinkle the streusel topping over the whole cake.
Bake for 50 minutes and check that it's fully cooked with a skewer.
Cool on a wire rack and cut into 12 squares of 2pp each.
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