Blueberry Supreme
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Blueberry Supreme
Last updated 6/12/2012 1:09:30 AM. Recipe ID 36467. Report a problem with this recipe.
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      Title: Blueberry supreme
 Categories: Desserts, Low-fat/ff, Fruits
      Yield: 12 Servings
  1 1/2 c  Flour, all purpose
    1/2 c  Sugar
      2 ts Baking powder
      4    Egg whites, slightly beaten
      2 tb Skim milk
  1 1/3 tb Lemon peel, grated
    1/2 c  Applesauce
      2 c  Blueberries, fresh or frozen
      2 tb Sugar
      2 ts Cinnamon, ground
      1    Egg white
    1/2 c  Vanilla nonfat yoghurt
      1 tb 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 1/2 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 

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Recipe ID 36467 (Apr 03, 2005)

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