2 Tbl. frozen apple or orange juice concentrate, thawed
¼ cup brown sugar
1-1/4 cups fresh or frozen blueberries
1-1/4 cups unbleached flour
1/3 cup oat flour
1-1/2 teaspoons baking powder
½ cup sugar
2/3 cup skim milk
1/3 cup honey
2 egg whites
1 tsp. vanilla ext.
1. Coat an 8-inch square pan with nonstick cooking spray. Evenly spread the juice concentrate on the bottom of the pan, and sprinkle with the brown sugar. Arrange the blueberries over the brown sugar.
2. Combine the flours, baking powder, and sugar, and stir to mix will. Add the remaining ingredients, and stir to mix well.
3. Pour the batter over the blueberries, spreading evenly. Bake at 350° F. for 35-45 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean.
4. Cool the cake for 10 minutes. Loosen the sides of the cake by running a sharp knife along the edges, and invert on a serving platter. Serve warm or room temperature. Top with ice milk if desired.
NUTRITIONAL FACTS
(Per serving)
This recipe yields 9 servings
Calories: 211
Fat: 0.6 G
Protein: 4 G
Cholesterol: 0 mg.
Sodium: 111 mg.
Fiber: 1.4 G
Calcium: 44 mg.
Potassium: 130 mg.
Iron: 1.3 mg.
This recipe comes from a book intitled:
“Secrets of FAT-FREE Baking”
By: Sandra Woodruff, RD
This is on page 120
No comments:
Post a Comment