Raspberry applesauce coffee cake

Yield: 9 Servings

Measure Ingredient
1½ cup Raspberries
¼ cup Water
7 tablespoons Sugar -- divided
\N \N Vegetable cooking spray
2 tablespoons Cornstarch
½ teaspoon Ground nutmeg -- divided
1¾ cup All-purpose flour --
\N \N Divided
3 tablespoons Margarine
1 tablespoon Walnuts -- finely chopped
1½ teaspoon Baking powder
½ teaspoon Baking soda
⅛ teaspoon Ground cloves
2 eaches Egg whites
1 cup Unsweetened applesauce

Oven: 350F / 180C Spray 8-inch square baking pan with nonstick cooking oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: ¾ 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 ¼ 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 ¾ cup flour and remaining 5 tablespoons sugar in medium bowl. Cut in margarine with pastry blender until mixture resembles coarse meal; set aside ½ cup crumb mixture for topping. 3/> Add remaining 1 cup flour, walnuts, powder, soda, ¼ 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.

~ - - - - - - - - - - - - - - - - - NOTES : PIL =3D Publications International, Ltd (Illinois) Dietary Exchanges for ⅑: 1 starch, 1-½ fruit, 1 fat From phannema@... Wed Jul 24 11:42:04 1996 Recipe By : PIL, Diabetic Cooking: Delicious, Light and Easy (1996:124)

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