Raspberry streusel cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour; plus 2 tablespoons |
| ⅓ | cup | Sugar |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| ½ | cup | Applesauce |
| 1½ | cup | Raspberries |
| 3 | tablespoons | Brown sugar |
| 2 | tablespoons | Multi-grain oatmeal |
| 2½ | teaspoon | Frozen apple juice concentrate; thawed |
Directions
Preheat oven to 350°F. Lightly spray 8-inch baking pan with nonfat cooking spray. Combine 1½ cups flour, sugar, baking soda, cinnamon and nutmeg and mix well. Add applesauce and raspberries to flour mixture and mix until dry ingredients are moistened. Spread batter into prepared pan.
In a small bowl, combine brown sugar, oatmeal and 2 tablespoons flour. Stir in juice concentrate and blend until mixture is crumbly.
Sprinkle crumb topping over batter and bake in preheated oven for 25 minutes, until knife inserted in center comes out clean. Cool for 15 minutes before cutting.
Serves 8, 168 calories per serving, Dietary fiber 2 grams.
>From Jyl Steinback's "Recipes for Fat Free Living Desserts".
Typed by Gail Shermeyer <4paws@...>.
Recipe by: Successful Slimming Magazine Posted to MC-Recipe Digest V1 #979 by 4paws@... (Shermeyer-Gail) on Jan 02, 1998