Butterscotch Syrup Cake

Recipe by: WW Quick Cooking for Busy People

4 Points Per Serving

4 (3/4-inch-thick) slices fat-free light golden loaf cake

1/4 cup fat-free butterscotch sundae syrup

3 tablespoons chopped pecans

2 tablespoons frozen reduced-fat whipped topping

Place 4 (3/4-inch-thick) slices fat-free light golden loaf cake on individual dessert plates. Heat 1/4 cup fat-free butterscotch sundae syrup. Toast 3 tablespoons chopped pecans in a small skillet. Top each slice cake with 2 tablespoons frozen reduced-fat whipped topping, and drizzle each with 1 tablespoon syrup. Sprinkle evenly with pecans.

Yield: 4 servings.

EXCHANGES: 2 starch, 1 fat

PER SERVING: calories 182, fat 5.3g, fiber 0.7g

Shared by: Trini