Mango Coffee Cake

2 medium ripe mangoes

1/2 cup Splenda brown sugar blend for baking

1/4 cup oil

3/4 cup fat free milk

1/3 cup Egg Beaters

2/3 cup AP flour

1/2 cup whole wheat flour

2 tsp baking powder

1/2 tsp lime zest

1/4 tsp cinnamon

1 1/4 cups quick cooking oats

Preheat oven to 375. Coat a round baking pan - or pie pan - with cooking spray and set aside. Reserve 8 or 9 slices of mango and chop the rest into small pieces.

In a large bowl, combine Splenda and oil with mixer. Add milk and egg and beat well for 1 minute.

In a seperate small bowl combine flours, baking powder, lime zest, cinnamon, and oats. Slowly beat dry mixture into the wet one.

Fold in chopped mango to the batter.

Pour into sprayed pan.

Top with reserved mango slices, and sprinkle one packet of regular Splenda and a dusting of cinnamon over the mangoes.

Bake at 375 for 35-40 minutes

Serves 10. 190 calories, 6 g total fat, 1 g sat. fat, 0 mg cholesterol, 73 mg sodium, 30 g carb, 3 g fiber, 4 g protein