| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cakes, Desserts, Berries, Low-cal |
8 |
Servings |
INGREDIENTS
| 1 |
x |
JOY GOODRICH |
| 1 |
tb |
Cornstarch |
| 2 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Raspberries |
| 1 1/2 |
c |
Flour |
| 1/4 |
c |
Unsweetened cocoa powder |
| 1/4 |
c |
Granulated sugar |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
tb |
+2 t veg.oil |
| 2 |
tb |
Frzn apple juice;thawed |
| 1 |
ts |
Raspberry vinegar |
| 1 |
x |
Confectioners sugar (opt) |
INSTRUCTIONS
Preheat oven to 350d. In medium bowl; stir together cornstarch, 1 T
water, and 1 tsp vanilla unit cornstarch dissolves. Gently stir in
rapsberries. Spoon into an 8" round pan;set aside. In large bowl,
combine flour, cocoa, sugar, baking soda, and salt. Stir in 3/4 cup
water, the oil, apple juice, vinegar and remaining 1 tsp of the
vanilla until batter is smooth. Pour batter evenly over raspberry
mixture. Bake 34-40 minutes or until toothpick inserted comes out
clean. Cool completely. Sprinkle w/ confect. sugar if using. Each
serving: 1 FA, 1 B, 1/2 FR. 40 opt. cal. Per serving: 183 cal.
Posted to MM-Recipes Digest V4 #2 by Stu <stalkofs@optonline.net> on
Apr 2, 1998
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