Mango Cake (Serves 12 at 2 Propoints each)

125g Bertolli Light
15g Splenda Granulated
1 egg
1 tsp vanilla extract
1 mango, pulped
120g plain flour
1 tsp baking powder
2 tbsp fruit juice

1. Put oven on to 180C
2. Mix sweetener and Bertolli Light together.  Add the egg and vanilla extract.  Mix in the mango.
3. Mix the flour and baking powder and then add it slowly to the mango mix.
4. Stir in the juice, pour into a tin and bake in the oven for 30-40 mins.