here you go, enjoy
found this on calorie king
from Symply Too Good To Be True - Book 3
2 Cups Self Raising Flour
2 Egg Whites
1/3 cup sugar
1/2 cup apple sauce (in jar)
1 tsp bi-carb soda
3/4 cup drained canned crushed pineapple (in natural juice)
1 Cup Mashed Banana
1/4 cup (25gms) walnuts chopped
1 tsp mixed spice
1 Cup Icing Sugar
about 1 Tablespoon saved pineapple juice (from can)
2 tsps reduced fat margarine (flora light)
Preheat oven to 180 degrees fan forced.
Drain pineapple keeping juice for icing. In a large mixing bowl beat egg whites and sugar for 1 minute using an electric beater. Stir bi-carb into apple sauce (it will froth) and add to bowl. Mix in mashed banana, walnuts, drained pineapple and mixed spice, blend ingredients together well. Gently fold flour into mixture in one go, DO NOT BEAT, as this will make the cake tough. Pour mixture into a round cake tin (19cm) that has been coated with cooking spray. Bake 35-40 minutes or until firm to touch in centre. Allow cake to sit for 5 minutes in tin before turning onto a wire rack to cool.
ICING: Once cake has cooled place all icing ingredients into a small mixing bowl, blend together until smooth. Spread over top of cake. In humid weather it is best to keep this cake refrigerated.
Nutritional information: Serves 12
Fat: Total 2g
Kilojoules 763 (182 cals)