| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Cakes, Low-cal | 25 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 1/4 | c | Vegetable oil |
| 1/2 | c | Low-fat plain yogurt or |
| 1/2 tb lemon juice in milk | ||
| 3/4 | c | Brown sugar |
| 1 | c | Applesauce |
| 1 | ts | Vanilla |
| 1 | ts | Grated lemon rind (or orange |
| 1/2 | c | Raisins |
| 1 | c | Whole-wheat flour |
| 1/2 | c | Natural bran |
| 1 | ts | Baking powder |
| 2 | ts | Cinnamon |
| 1 | ts | Ginger |
| 1/4 | ts | Ground nutmeg |
| 1/3 | c | Sliced almonds, optional |
INSTRUCTIONS
In large mixing bowl, beat egg; add oil, yogurt, brown sugar, applesauce, vanilla and lemon/orange rind; mix well. In another bowl, stir together raisins, flour, bran, baking powder, cinnamon, ginger and nutmeg; add to wet ingredients and mix only until combined. Turn into lightly greased (or wax-paper lined) 8" square cake pan. Lightly press almonds into top of batter. Bake in 350 F oven for 45 min or until tester inserted in center comes out clean. (Squares will be moist.) Let cool, then cut into squares. Makes 25 small squares 1 1/2 inch. Per square: 88 cal, 3 g fat, 11 mg cholesterol, 10 mg sodium, 2 g protein, 14 g carbohydrate 1 1/2 fruit choice, 1/2 fat Source: The Lighthearted Cookbook by Anne Lindsay 1988 Heart and Stroke Foundation of Ontario Shared and tested by Elizabeth Rodier Aug 93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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