1 cup blueberries
1/4 cup sugar plus 2-tablespoons
1/3 cup corn syrup
2 egg whites or egg substitute equal to one egg
3/4 cup flour
2 tablespoons cornstarch
1 teaspoon baking soda
1/3 cup uncooked oatmeal
1/2 teaspoon grated lemon rind
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
1/2 cup non-fat mayonnaise
Spray bottom and sides of 9-inch layer cake pan. Line bottom with wax paper. In small bowl, combine blueberries and 2-tablespoons of sugar. Spoon into pan. In large bowl, mix corn syrup and remaining sugar. Add egg whites or egg replacer; beat until light and fluffy.
Combine dry ingredients and lemon rind. Stir into egg mixture,
alternating with mayonnaise. Carefully spoon over berries in pan.
Bake in a 350 degree oven for 30 to 45 minutes or until top springs back when touched.
Remove from oven; let stand five minutes Loosen sides with metal spatula. Invert the Blueberry Oatmeal Cake onto a cooling rack and remove wax paper.
Recipe makes 8 servings.
Serving size: 1 slice
Calories: 148.1; Total Fat: 0.4g; Sodium: 348mg Carbohydrates: 35.3g; Fiber: 2.7g; Protein: 0.9g
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