| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Desserts, Fruits, Pies |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
c |
Granulated sugar |
| 1/3 |
c |
Soft margarine |
| 1 |
ts |
Vanilla |
| 2 |
tb |
All-purpose flour* |
| 1 |
|
Egg, lightly beaten |
| 2 |
ts |
Grated lemon or orange rind |
| 2 |
|
Egg whites |
| 3 |
c |
Blueberries,fresh/frozen** |
| 2 |
c |
Low-fat plain yogurt |
| 2/3 |
c |
Granulated sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
KPRS05A
CRUST
FILLING
*The blueberries should not be thawed.
**Should leave this out and use a bit of potato flour or cake meal
instead.
In food processor or mixing bowl, combine flour, sugar, baking powder,
margarine, egg whites, and vanilla; mix well. Press into bottom of 10-inch
springform, flan, or square cake pan; sprinkle with blueberries. Topping:
In bowl, sprinkle flour over yogurt. Add egg, sugar, rind, and vanilla; mix
until smooth. Pour over berries. Bake in 350 F oven for 60 to 70 minutes or
until golden. Serve warm or cold. Per serving: 232 calories, 6 g fat, 25 mg
cholesterol, 89 mg sodium, 5 mg protein, 40 g carbohydrate
Posted to MM-Recipes Digest V3 #190
Date: 07/03/96
From: eboyd@shentel.net
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