Blueberry Oatmeal Cakecakes, desserts 1 cup blueberries 1/4 cup sugar; +2 t 1/3 cup corn syrup 2 egg whites; or sub. reconsti 3/4 cup flour, all-purpose 2 tablespoon cornstarch 1 teaspoon baking soda 1/3 cup oatmeal; uncooked 1/2 teaspoon lemon rind; grated 1/4 teaspoon nutmeg 1/8 teaspoon cardamom 1/2 cup nonfat mayonnaise bottom and sides of 9" layer cake pan. Line bottom with wax paper. In sm. bowl, combine blueberries and 2 T of sugar. Spoon into pan. In lg. 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 deg. F. oven for 30 ~ 45 min or until top springs back when touched. Remove from oven; let stand 5 min. Loosen sides with metal spatula. Invert on cooling rack and remove wax paper. Typed for you by Reggie Dwork reggie@netcom.com |
