Blueberry cake (4)

16 Servings

Ingredients

Quantity Ingredient
¾ cup Frozen blueberries; thawed
1½ tablespoon Sugar
2 tablespoons Low-fat margarine
2 tablespoons Corn syrup
½ cup Egg substitute
2 teaspoons Almond extract; divided
3 cups Flour
1¼ teaspoon Baking soda
1¼ cup Fat-free sour cream
⅓ cup Powdered sugar
2 teaspoons Skim milk

Directions

Preheat oven to 350°F. Lightly spray bundt pan with nonfat cooking spray.

Blend blueberries and 1½ tablespoons sugar in a food processor or blender until smooth. In a medium bowl, combine margarine, corn syrup, egg substitute and 1 ½ teaspoons almond extract; blend until smooth. Add flour, baking soda and sour cream to creamed mixture and blend until batter is smooth. Combine ¾ cup of batter with blueberry puree. Spread ⅔ 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, ½ 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@...>.

Recipe by: Successful Slimming Magazine Posted to MC-Recipe Digest V1 #979 by 4paws@... (Shermeyer-Gail) on Jan 02, 1998

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