| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Brandname, Reduced fat |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Unsweetened Apple Sauce |
| 1/2 |
ts |
Ground cinnamon |
| 4 |
|
Egg whites |
| 3/4 |
c |
Granulated sugar |
| 2/3 |
c |
All-purpose flour |
| 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 1 |
tb |
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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