Blackberry Almond Cake

Believe it or not with all the changes didn't change the points value, but we know at least it is a healthier version of the one in the magazine.

Blacberry Almond Cake
POINTS: 3
INSTRUCTIONS

2 cup(s) Bisquick Reduced-Fat Baking Mix
2 Tbsp almonds
1/4 tsp ground cinnamon
2 Tbsp SPLENDA® Splenda Brown Sugar Blend
1/2 tsp SPLENDA® Splenda sugar blend for baking
1/2 cup(s) SPLENDA® Splenda sugar blend for baking
1/2 cup(s) almond breeze milk (60 cal)
1/2 cup(s) plain fat-free yogurt
1/2 cup(s) fat-free egg substitute
3 Tbsp Land O Lakes Stick Light Butter
1/4 tsp almond extract
1 1/2 cup(s) raspberries
1 1/2 cup(s) blackberries



Preheat the oven to 400 F. Wrap bottom of a 10 inch spring from pan with foil. Attach sprinform ring and spray foil and sides with nonstick spray.
2) Mix almonds, brown sugar and cinnamoon in a smaill bowl.
3) Combine baking mix and sugar in a large bowl. Whisk milk, yogurt, egg substitute, melted butter and almond extract in smaall bowl until blended. Add milk mixture to baking mix mixture, stir just until blende.
4) With rubber spatula gently fold in blackberries just until blended. Pour batter into spring form pan, sprinkle top evenly with nut mixture .
5) Bake until tootpick inserted into center of cake comes out clean, aprox. 45 minutes.