| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Cakes, Low-cal |
25 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
c |
Low-fat plain yogurt or |
|
|
1/2 tb lemon juice in milk |
| 3/4 |
c |
Brown sugar |
| 1 |
c |
Applesauce |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Grated lemon rind (or orange |
| 1/2 |
c |
Raisins |
| 1 |
c |
Whole-wheat flour |
| 1/2 |
c |
Natural bran |
| 1 |
ts |
Baking powder |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Ginger |
| 1/4 |
ts |
Ground nutmeg |
| 1/3 |
c |
Sliced almonds, optional |
INSTRUCTIONS
In large mixing bowl, beat egg; add oil, yogurt, brown sugar, applesauce,
vanilla and lemon/orange rind; mix well.
In another bowl, stir together raisins, flour, bran, baking powder,
cinnamon, ginger and nutmeg; add to wet ingredients and mix only until
combined.
Turn into lightly greased (or wax-paper lined) 8" square cake pan. Lightly
press almonds into top of batter. Bake in 350 F oven for 45 min or until
tester inserted in center comes out clean. (Squares will be moist.) Let
cool, then cut into squares. Makes 25 small squares 1 1/2 inch.
Per square: 88 cal, 3 g fat, 11 mg cholesterol, 10 mg sodium, 2 g protein,
14 g carbohydrate 1 1/2 fruit choice, 1/2 fat
Source: The Lighthearted Cookbook by Anne Lindsay 1988 Heart and Stroke
Foundation of Ontario Shared and tested by Elizabeth Rodier Aug 93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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