| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
2post, Cake-ck, Lowfat-ck |
16 |
Servings |
INGREDIENTS
| 3/4 |
c |
Frozen blueberries; thawed |
| 1 1/2 |
tb |
Sugar |
| 2 |
tb |
Low-fat margarine |
| 2 |
tb |
Corn syrup |
| 1/2 |
c |
Egg substitute |
| 2 |
ts |
Almond extract; divided |
| 3 |
c |
Flour |
| 1 1/4 |
ts |
Baking soda |
| 1 1/4 |
c |
Fat-free sour cream |
| 1/3 |
c |
Powdered sugar |
| 2 |
ts |
Skim milk |
INSTRUCTIONS
Preheat oven to 350°F. Lightly spray bundt pan with nonfat cooking spray.
Blend blueberries and 1 1/2 tablespoons sugar in a food processor or
blender until smooth. In a medium bowl, combine margarine, corn syrup, egg
substitute and 1 1/2 teaspoons almond extract; blend until smooth. Add
flour, baking soda and sour cream to creamed mixture and blend until batter
is smooth. Combine 3/4 cup of batter with blueberry puree. Spread 2/3 of
the plain batter into bundt pan; top with blueberry and finish with
remaining plain batter.
Bake in preheated oven for 40 minutes, until knife inserted in center cmes
out clean.
Remove cake from oven and cool in pan 10 to 15 minutes; invert onto wire
rack and cool to room temperature. In a small bowl, combine powdered sugar,
1/2 teaspoon almond extract and skim milk; blend until creamy. Drizzle
glaze over cooled cake.
Serves 16, 133 calories per serving, Dietary Fiber 1 gram.
>From Jyl Steinback's "Recipes for Fat Free Living Desserts".
Typed by Gail Shermeyer <4paws@netrax.net>.
Recipe by: Successful Slimming Magazine
Posted to MC-Recipe Digest V1 #979 by 4paws@netrax.net (Shermeyer-Gail) on
Jan 02, 1998
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