1 1/2 c Raspberries
1/4 c Water
7 tb Sugar — divided
Vegetable cooking spray
2 tb Cornstarch
1/2 ts Ground nutmeg — divided
1 3/4 c All-purpose flour —
Divided
3 tb Margarine
1 tb Walnuts — finely chopped
1 1/2 ts Baking powder
1/2 ts Baking soda
1/8 ts Ground cloves
2 ea Egg whites
1 c Unsweetened applesauce
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.
~ – – – – – – – – – – – – – – – – –
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
Yields
9 Servings