Recipe - Blueberry Supreme

1 One half cup Flour, all purpose
One half cup Sugar
2 teaspoon Baking powder
4 Egg whites, slightly beaten
2 tablespoon Skim milk
1 1/3 tablespoon Lemon peel, grated
One half cup Applesauce
2 cup Blueberries, fresh or frozen
2 tablespoon Sugar
2 teaspoon Cinnamon, ground
1 Egg white
One half cup Vanilla nonfat yoghurt
1 tablespoon Sugar

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 One half 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
Posted to MMRecipes Digest V3 #216

Date: Fri, 9 Aug 1996 10:26:10 0400 (EDT)

From: Mary Ann Young maryann4@prolog.net