Yield: 12 Servings
Measure | Ingredient |
---|---|
1½ cup | All-purpose flour |
1½ teaspoon | Baking powder |
½ cup | Granulated sugar |
⅓ cup | Soft margarine |
1 teaspoon | Vanilla |
2 tablespoons | All-purpose flour* |
1 \N | Egg, lightly beaten |
2 teaspoons | Grated lemon or orange rind |
2 \N | Egg whites |
3 cups | Blueberries,fresh/frozen** |
2 cups | Low-fat plain yogurt |
⅔ cup | Granulated sugar |
1 teaspoon | Vanilla |
KPRS05A
CRUST
FILLING
*The blueberries should not be thawed. **Should leave this out and use a bit of potato flour or cake meal instead.
In food processor or mixing bowl, combine flour, sugar, baking powder, margarine, egg whites, and vanilla; mix well. Press into bottom of 10-inch springform, flan, or square cake pan; sprinkle with blueberries. Topping: In bowl, sprinkle flour over yogurt. Add egg, sugar, rind, and vanilla; mix until smooth. Pour over berries. Bake in 350 F oven for 60 to 70 minutes or until golden. Serve warm or cold. Per serving: 232 calories, 6 g fat, 25 mg cholesterol, 89 mg sodium, 5 mg protein, 40 g carbohydrate Posted to MM-Recipes Digest V3 #190 Date: 07/03/96
From: eboyd@...