Raspberry Applesauce Coffee Cake Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Raspberries,
1/4 cup: Water,
7 tbsp: Sugar, divided
Vegetable cooking spray,
2 tbsp: Cornstarch,
1/2 tsp: Ground nutmeg, divided
1 3/4 cup: All-purpose flour --,
Divided,
3 tbsp: Margarine,
1 tbsp: Walnuts, finely chopped
1 1/2 tsp: Baking powder,
1/2 tsp: Baking soda,
1/8 tsp: Ground cloves,
2 each: Egg whites,
1 cup: Unsweetened applesauce,
Directions:
Oven: 350F / 180C Spray 8-inch square baking pan with nonstick
cooking oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: 3/4 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 1/4 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 3/4 cup flour and
remaining 5 tablespoons sugar in medium bowl. Cut in margarine with
pastry blender until mixture resembles coarse meal; set aside 1/2 cup
crumb mixture for topping. 3/> Add remaining 1 cup flour, walnuts,
powder, soda, 1/4 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.
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NOTES : PIL =3D Publications International, Ltd (Illinois) Dietary
Exchanges for 1/9: 1 starch, 1-1/2 fruit, 1 fat
From phannema@wizard.ucr.edu Wed Jul 24 11:42:04 1996 Recipe By
: PIL, Diabetic Cooking: Delicious, Light and Easy (1996:124)
Source from luhu.jp
cooking oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: 3/4 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 1/4 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 3/4 cup flour and
remaining 5 tablespoons sugar in medium bowl. Cut in margarine with
pastry blender until mixture resembles coarse meal; set aside 1/2 cup
crumb mixture for topping. 3/> Add remaining 1 cup flour, walnuts,
powder, soda, 1/4 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 1/9: 1 starch, 1-1/2 fruit, 1 fat
From phannema@wizard.ucr.edu Wed Jul 24 11:42:04 1996 Recipe By
: PIL, Diabetic Cooking: Delicious, Light and Easy (1996:124)
Source from luhu.jp