Cranberry Upside-down Cakecakes, dessert, low-fat 1 nonstick cooking spray 2 cup cranberries; washed and picked over 1 3/4 cup sugar 1/2 cup water 1 cup cake flour 1 1/2 teaspoon baking powder 1/2 cup unsweetened applesauce 1/4 cup thawed frozen nonfat egg 1 substitute (equal to 1 egg) 1/4 cup nonfat milk 1/4 cup fresh orange juice 1 teaspoon grated orange zest 1/2 teaspoon vanilla 1 cup low-fat whipped topping 1 tablespoon orange liqueur 1. Preheat oven to 375 degrees. Lightly butter bottom and sides of 9-inch round layer cake pan or spray with nonstick cooking spray. 2. Combine cranberries, 1 cup sugar and water in medium saucepan. Bring to boil. Reduce heat and simmer until slightly thickened to syrupy consistency, about 10 minutes. Pour into prepared pan. Cool to room temperature. 3. Sift together cake flour, remaining 3/4 cup sugar and baking powder into large bowl. In another bowl, stir applesauce, egg substitute, nonfat milk, orange juice, orange zest and vanilla. Stir into dry ingredients just until blended. Pour over cranberry mixture. 4. Bake for 25 to 30 minutes, or until wooden pick inserted in center comes out clean. Let cake cool in pan about 5 minutes. 5. Loosen cake around edges of pan. Place inverted serving platter over cake and turn both upside down. Shake gently, then remove pan. Serve warm with whipped topping blended with orange liqueur. 210 calories per servings; 2 g protein, 2 g fat, 49 g carbos, 69 mg sodium, 1 mg cholesterol. From the Cake Cookbook of the Simply Healthful cookbook series. This is an impressive dessert for a Thanksgiving repertoire that's very pretty and not difficult to make. The orange cake is extremely moist and the citrus complements the bittersweet cranberries. Uploaded by Nan Blanchard; 73540,700 |
