| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Low-fat | 16 | Servings | |
INGREDIENTS
| 2 | tb | Cornmeal |
| 2 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground cloves |
| 1/2 | c | Port wine |
| 1/4 | c | Canola oil |
| 1 | Egg | |
| 2 | Egg whites | |
| 2/3 | c | Low-fat buttermilk |
| 1 | tb | Vanilla extract |
| 3 | c | Blueberries |
INSTRUCTIONS
Preheat the oven to 350 F. In a large mixing bowl, combine all the dry ingredients and set aside. In a small saucepan, reduce the port over medium heat to 1/4 cup. Cool to room temperature. Add the port and remaining ingredients, except the blueberries, to the dry mixture, one at a time, stirring constantly, until combined and smooth. Gently fold in the blueberries. Lightly spray or wipe a 7 x 11-inch glass baking pan with vegetable oil. Pour the batter into the pan with and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Serve warm from the oven or cool to room temperature. Cal. 196, Carb. 37g, Protein 3g, Chol. 12mg, Fat 4g/18% * Source: Great Good Food - by Julee Rosso * Typos by: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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