PAT’S 6 SPs ON NO COUNT OATBRAN PINEAPPLE AND COCONUT FLAVOURED CAKE

POINTS ARE MADE UP FROM 180gm TUB PHILADELPHIA LIGHTEST

180 gm tub Philadelphia lightest cream cheese

10 Tablespoons Splenda granules

250 gms Oatbran

2 Teasoons Baking powder

1 tin crushed pineapple in natural juice drained

2 large eggs

½ teaspoon concentrated coconut flavouring

Cream the Splenda into the cream cheese using a spatula

Whisk the eggs and add a bit at a time until mixed, stir in the coconut flavouring

Add the pineapple and stir

Stir the baking powder through the Oatbran and mix into the wet mix

Put the mixture into a greased bundt or 7 inch cake pan and cover with a seal or foil

Put 250 mls water into the IP using the long handle silicone trivet lower into the pot

Set seal to venting press steam for 15 minutes when steam starts coming out set a timer for 15 mins as the IP doesn’t count down on steam

Press cancel and set to manual 45 mins and then NPR for 10 minutes

OVEN COOK AT 180 FOR 35 MINUTES

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