Yield: 12 Servings
|1½ cup||Flour, all purpose|
|2 teaspoons||Baking powder|
|4||Egg whites, slightly beaten|
|2 tablespoons||Skim milk|
|1⅓ tablespoon||Lemon peel, grated|
|2 cups||Blueberries, fresh or frozen|
|2 teaspoons||Cinnamon, ground|
|½ cup||Vanilla nonfat yoghurt|
Thaw and rinse blueberries if frozen. Preheat oven to 400 F. Spray an 8" or 9" springform pan with cooking spray.
Combine flour, sugar and baking powder, set aside. Beat egg whites with milk, lemon peel and applesauce; add flour mixture all at once and stir with a wooden spoon until dry ingredients are moistened.
Fold in blueberries. Spread batter evenly into prepared pan. Blend 2 tb. sugar and ½ ts. cinnamon together and sprinkle over the top.
Bake for 25 minutes.
Meanwhile, prepare custard topping: Beat egg white, 1 Tb. sugar and yogurt until thoroughly combined. Pour evenly over cake and return to oven and bake 10 minutes longer. Remove cake from oven and place pan on wire rack to cool. Remove from pan and serve.
(Raspberries or other fruit may be substituted for blueberries.) Nutritional information: Per serving 133 calories and .28 grams fat Very good!! From: Mott's Applesauce pamphlett