| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | English | Veg07 | 8 | Servings |
INGREDIENTS
| 1 | c | Plus 2 tablespoons all |
| purpose flour | ||
| 1/2 | c | Sugar |
| 1/8 | t | Salt |
| 1/4 | c | Chilled butter or stick |
| margarine cut into small | ||
| pieces | ||
| 1 | 1.4 ounce English toffee | |
| candy bar such as Heath | ||
| or | ||
| Skor chopped | ||
| 1/2 | t | Baking powder |
| 1/4 | t | Baking soda |
| 1/2 | c | Plain fatfree yogurt |
| 1 | T | Fat-free milk |
| 1 | t | Grated orange rind |
| 1 | t | Vanilla extract |
| 2 | Egg whites | |
| Cooking spray | ||
| 1/4 | c | Orange marmalade |
INSTRUCTIONS
Preheat oven to 350. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 1/3 cup flour mixture and candy bar for topping; set aside. Stir baking powder and baking soda into remaining flour mixture in bowl; add yogurt, milk, rind, vanilla, and egg whites. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Drop marmalade by teaspoonfuls onto batter; swirl together using the tip of a knife. Sprinkle topping over batter. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 8 servings (serving size: 1 wedge). Calories 237 (30% from fat); FAT 7.8g (sat 4.8g, mono 1.9g, poly O.5g); PROTEIN 3.8g CARB 37g; FIBER 0.5g; CHOL l6mg; IRON 0.9mg; SODIUM 210mg; CALC 57mg Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.
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