Orange Blueberry Cake (modified)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cakes, Desserts, Sugar free | 8 | Servings | |
INGREDIENTS
| 3/4 | c | Egg beaters 99% egg |
| substitute | ||
| 1/4 | c | Butter, softened |
| 1/4 | c | Lighter Bake |
| 1 | c | Orange juice, unsweetened |
| 1/2 | t | Orange extract |
| 2 1/2 | c | White flour, unbleached |
| 1 | t | Baking soda |
| 2 | t | Baking powder |
| 1 | t | Cinnamon |
| 3/4 | t | Grated lemon rind |
| 1/2 | c | Coconut flakes |
| 1 | c | Blueberries, fresh |
| 1/3 | c | Coconut flakes |
INSTRUCTIONS
1997 Beat together egg beaters, butter, Lighter Bake, orange juice, and orange extract. Add flour, baking soda, baking powder, cinnamon, and grated lemon rind; beat well. Stir in I cup flaked coconut and blueberries. Spoon mixture into an oiled and floured 9"' by 13 " baking pan. Spread batter evenly in pan. Sprinkle 1/3 cup flaked coconut over batter. Bake at 350 degrees for 20 to 25 minutes or until browned. Cool on a wire rack. Serves 8 to 10. Recipe by: Sweet and Sugar Free - Karen E. Barkie Posted to Digest eat-lf.v097.n212 by Irene DiGiuseppe <irene@1starnet.com> on Aug 22,
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Nutrition (calculated from recipe ingredients)
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Calories: 305
Calories From Fat: 77
Total Fat: 8.9g
Cholesterol: 15.3mg
Sodium: 313.6mg
Potassium: 342.5mg
Carbohydrates: 51.2g
Fiber: 2.8g
Sugar: 18.5g
Protein: 5.8g