| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Brandname, Cakes, Reduced fat |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Unsweetened Apple Sauce |
| 1/2 |
t |
Ground cinnamon |
| 4 |
|
Egg whites |
| 3/4 |
c |
Granulated sugar |
| 2/3 |
c |
All-purpose flour |
| 3/4 |
t |
Baking powder |
| 1/4 |
t |
Salt |
| 1 |
t |
Vanilla extract |
| 1 |
T |
Powdered sugar |
INSTRUCTIONS
Preheat oven to 400F. Spray 15 x 10 inch jelly roll pan with nonstick
cooking spray. Line with waxed paper; spray paper with cooking spray.
Pour apple sauce into pan, spreading evenly. Sprinkle with cinnamon.
In large bowl, beat egg whites with electric mixer at high speed until
foamy. Gradually add granulated sugar, beating until mixture is thick
and light. In small bowl, sift together flour, baking powder and salt.
Fold into egg white mixture with vanilla. Gently pour batter over
apple sauce mixture, spreading evenly. Bake 15 to 18 minutes or until
lightly browned. Cool on wire rack 5 minutes. Invert cake, apple sauce
side up, onto clean, lint-free dish towel sprinkled with powdered
sugar; peel off waxed paper. Trim edges of cake. Starting at narrow
end, roll up cake. Place, seam side down, onto serving plate. Cool
completely. Sprinkle top with powdered sugar. Cut into 10 slices.
Notes: Pantry: Mott's Natural Apple Sauce. (PER SERVING: 120 calories,
0.5 grams of fat, 100 mg of sodium, 0 mg of cholesterol, 1% calories
from fat) >Hanneman/Buster 1998-Apr Recipe by: Motts Applesauce
www.motts.com Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Apr 18, 1998
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