| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Desserts, Digest, July, Fatfree | 8 | Servings | |
INGREDIENTS
| 1 | c | Blueberries |
| 1/4 | c | Sugar; +2 t |
| 1/3 | c | Corn syrup |
| 2 | Egg whites; or sub. reconsti | |
| 3/4 | c | Flour, all-purpose |
| 2 | tb | Cornstarch |
| 1 | ts | Baking soda |
| 1/3 | c | Oatmeal; uncooked |
| 1/2 | ts | Lemon rind; grated |
| 1/4 | ts | Nutmeg |
| 1/8 | ts | Cardamom |
| 1/2 | c | Nonfat mayonnaise |
INSTRUCTIONS
Recipe by: The Mormon Diet Cookbook Preparation Time: 1:10 Spray bottom and sides of 9" layer cake pan. Line bottom with wax paper. In sm. bowl, combine blueberries and 2 T of sugar. Spoon into pan. In lg. bowl, mix corn syrup and remaining sugar. Add egg whites or egg replacer; beat until light and fluffy. Combine dry ingredients and lemon rind. Stir into egg mixture, alternating with mayonnaise. Carefully spoon over berries in pan. Bake in a 350 deg. F. oven for 30 - 45 min or until top springs back when touched. Remove from oven; let stand 5 min. Loosen sides with metal spatula. Invert on cooling rack and remove wax paper. Typed for you by Reggie Dwork reggie@netcom.com File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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