Recipe - Blueberry Cake (4)

Three fourths cup Frozen blueberries; thawed
1 One half tablespoon Sugar
2 tablespoon Lowfat margarine
2 tablespoon Corn syrup
One half cup Egg substitute
2 teaspoon Almond extract; divided
3 cup Flour
1 One fourth teaspoon Baking soda
1 One fourth cup Fatfree sour cream
1/3 cup Powdered sugar
2 teaspoon Skim milk

Preheat oven to 350°F. Lightly spray bundt pan with nonfat cooking spray.
Blend blueberries and 1 One half tablespoons sugar in a food processor or
blender until smooth. In a medium bowl, combine margarine, corn syrup, egg
substitute and 1 One half teaspoons almond extract; blend until smooth. Add
flour, baking soda and sour cream to creamed mixture and blend until batter
is smooth. Combine Three fourths cup of batter with blueberry puree. Spread 2/3 of
the plain batter into bundt pan; top with blueberry and finish with
remaining plain batter.

Bake in preheated oven for 40 minutes, until knife inserted in center cmes
out clean.

Remove cake from oven and cool in pan 10 to 15 minutes; invert onto wire
rack and cool to room temperature. In a small bowl, combine powdered sugar,
One half teaspoon almond extract and skim milk; blend until creamy. Drizzle
glaze over cooled cake.

Serves 16, 133 calories per serving, Dietary Fiber 1 gram.

From Jyl Steinback's "Recipes for Fat Free Living Desserts".

Typed by Gail Shermeyer 4paws@netrax.net.

Recipe by: Successful Slimming Magazine

Posted to MCRecipe Digest V1 #979 by 4paws@netrax.net (ShermeyerGail) on
Jan 02, 1998