| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
Pil, Berries |
9 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Raspberries |
| 1/4 |
c |
Water |
| 7 |
tb |
Sugar; divided |
|
|
Vegetable cooking spray |
| 2 |
tb |
Cornstarch |
| 1/2 |
ts |
Ground nutmeg; divided |
| 1 3/4 |
c |
All-purpose flour; divided |
| 3 |
tb |
Margarine |
| 1 |
tb |
Walnuts; finely chopped |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/8 |
ts |
Ground cloves |
| 2 |
|
Egg whites |
| 1 |
c |
Unsweetened applesauce |
INSTRUCTIONS
Oven: 350F / 180C Spray 8-inch square baking pan with nonstick cooking
oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: 3/4 cup and 1 cup. 1/> Combine
berries and water in small saucepan. Bring to a boil over high heat. Reduce
heat to medium. Combine 2 tablespoons sugar, cornstarch and 1/4 teaspoon
nutmet in small bowl. Stir into raspberry mixture. Cook and stir until
mixture boils and thickens. Cook and stir 2 minutes more; set aside. 2/>
Combine 3/4 cup flour and remaining 5 tablespoons sugar in medium bowl. Cut
in margarine with pastry blender until mixture resembles coarse meal; set
aside 1/2 cup crumb mixture for topping. 3/> Add remaining 1 cup flour,
walnuts, powder, soda, 1/4 tsp. nutmeg, and cloves to crumbs. Add egg
whites and applesauce; beat until well combined. Spread half of batter into
prepared backing pan. Spread raspberry mixture over batter. Decorate as
follows: drop remaining batter into small mounds on top in a pattern
(diagonals or lattice). Sprinkle with reserved topping. 4/> Bake 40 to 45
minutes or until edge start to pull away from side of pan. Serve warm or
cool.
Posted to MC-Recipe Digest V1 #167
Date: Wed, 24 Jul 1996 11:41:58 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : PIL =3D Publications International, Ltd (Illinois)
Dietary Exchanges for 1/9: 1 starch, 1-1/2 fruit, 1 fat
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