| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
c |
Confectioners sugar |
| 12 |
|
Egg whites |
| 1 1/2 |
ts |
Cream of tartar |
| 1/4 |
ts |
Salt |
| 1 |
c |
Granulated sugar |
| 1 1/2 |
ts |
Vanilla |
| 1 |
|
Bag frozen berries; (I used bluberries b/c that's all we had in the freezer this evening) |
| 1/4 |
|
Container FF whipped topping; up to 1/2 |
INSTRUCTIONS
What to do: In a bowl, mix flour and confectioners sugar. Set aside.
In a large, clean mixing bowl, beat egg whites, salt, and cream of
tartar until foamy. Beat granulated sugar in, 2 tbsps. at a time,
until stiff peaks form. Gently fold in vanilla. Next, sprinkling
about 1/4 cup at a time, gently fold in flour/sugar mixture just
until it disappears into your meringue. Push 3/4 batter into an
ungreased bundt pan. Spoon 1/4-1/2 container of the whipped topping
over batter, making a layer. Then spread the blueberries over that to
make another layer. Top with a final layer of the remaining batter.
Bake at 375 degrees for about 35-40 minutes. Serve with a dallop of
whipped topping. (Very good warm out of the oven!)
Posted to fatfree digest by The O'Briens <obfam@hardynet.com> on May
01, 1999, converted by MM_Buster v2.0l.
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