| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Desserts, Fruits, Pies | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1 1/2 | t | Baking powder |
| 1/2 | c | Granulated sugar |
| 1/3 | c | Soft margarine |
| 1 | t | Vanilla |
| 2 | T | All-purpose flour* |
| 1 | Egg, lightly beaten | |
| 2 | t | 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 | t | Vanilla |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 18mg
Sodium: 164.4mg
Potassium: 132.7mg
Carbohydrates: 35.6g
Fiber: <1g
Sugar: 22.5g
Protein: 5.1g