DIABETIC FRIENDLY SPICE CAKE

DIABETIC FRIENDLY SPICE CAKE Nonstick cooking spray ¾ cup all-purpose flour ½ cup white whole-wheat flour ¼ cup flax-seed meal 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon ground ginger ¼ teaspoon salt ⅛ teaspoon ground cloves 1 egg, lightly beaten 1 (6 ounce) container plain low-fat yogurt ⅓ cup brown sugar (see Tip) ¼ cup unsweetened applesauce 3 tablespoons vegetable oil 1 tablespoon molasses 1 large apple (such as Granny Smith, Braeburn, or Gala), cored and finely chopped (1 cup) ⅔ cup frozen light whipped dessert topping, thawed Preheat oven to 350°F. Lightly coat an 8x8x2-inch baking pan with cooking spray; set aside. In a large bowl, stir together all-purpose flour, white whole-wheat flour, flax-seed meal, baking powder, ¾ teaspoon of the cinnamon, the baking soda, ginger, salt and cloves. In a medium bowl, combine egg, yogurt, brown sugar, applesauce, oil and molasses. Add egg mixture to flour mixture; stir just until combined. Fold in apple. Spread batter evenly in the prepared baking pan. Bake about 35 minutes or until a toothpick inserted near center comes out clean. Cool slightly on a wire rack. To serve, cut cake into squares. Serve warm. Top each serving with whipped topping and sprinkle with the remaining ¼ teaspoon cinnamon. Tip: If using a sugar substitute, use Sweet'N Low® Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount that's equivalent to ⅓ cup brown sugar.