| 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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