Light and Easy Fresh Cranberry Cake

This is a very good cake with no added butter or oil. A good way to use up those holiday cranberries without the holiday guilt.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups reduced-fat baking mix
• 6  tablespoons sugar, divided
• 1  egg, lightly beaten
• 1⁄3 cup milk
• 1  cup cranberries, fresh or frozen thawed

Directions

1. In a bowl, combine baking mix, 4 Tablespoons or 1/4 cup sugar, egg and milk just until blended.
2. Spoon into a greased and floured 8-in round baking pan.
3. In a small bowl, toss cranberries with remaining sugar; spoon evenly over batter.
4. Bake at 375 for 20-30 minutes or until a toothpick inserted near the center comes out clean.
5. Cool on a rack; remove from pan and cut into wedges.