Blonde Fruitcake...3-4 Pts

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BLONDE FRUITCAKE


1 lb dried pineapple
3/4 lb dried apricots
1/2 lb dried cherries
1/4 cup all-purpose flour
1/2 cup sugar
1/2 cup Splenda Granular
1/2 tsp baking powder
1 1/2 c all-purpose flour
1 c unsweetened applesauce
1 c egg whites
1 tbsp vanilla
1 tbsp lemon extract
orange liqueur -- optional

Cut pineapple, apricots, and peaches into 1/2" dice and combine
in large bowl. Add flour, tossing to coat fruit. In separate
bowl, sift tgether sugar, baking powder, and flour.

Preheat oven to 250.

In small bowl combine applesauce, egg whites, vanilla, and lemon
extract.
Stir into dried fruit mixture. Add flour mixture, stirring until
blended.
Spoon batter into 9" tube pan, lighly sprayed with non-stick cooking
spray.

Bake 3 hours. Let cake cool in pan on rack.

Remove from pan. Soak clean cheesecloth in orange liqueur. Wrap cake.
Store in covered container in refrigerator one month or longer
before serving, occasionally adding more liqueur to cake.

20 servings @ 4 Points each
24 servings @ 3 Points each


The numbers below are for 24 servings:
Per Serving (excluding unknown items): 173 Calories; 1g Fat (3.4% calories from fat); 3g Protein; 41g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fruit; 0 Fat; 1/2 Other Carbohydrates.