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December 31, 1993 - Image 66

Resource type:
The Detroit Jewish News, 1993-12-31

Disclaimer: Computer generated plain text may have errors. Read more about this.

ooner or later you reach a point when you know you
have to do something. You know you have to take care
of yourself; to become healthier, stronger, faster. You know
it's never too late to have a life. And never
too late to change one.
You know it's time, and now you
know where.


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you'll get $100 off yearly dues. And to lift a little more weight off your shoulders, VISA and
MASTERCARD are accepted. Call the Jewish Community Center membership department
for more information at 661-7622.

• some restrictions may apply
• offer expires January 31, 1994



' 10 0

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Give a little piece of your qeart.




and Quick Breads (Contempo-
rary Books) did not focus on fat-
free cooking. This health
conscious cooking duo are fre-
quently called upon by nation-
al food editors and writers and
have been chronicled by CNN
and NBC-TV.
Since the Americans have
been aware of the dangers of ex-
cess fat intake, many people
want to modify the way they
eat. Mr. Bluestein would make
a simple suggestion: Modify the
way you cook.
Here is one of his low-fat

12 servings (0.4 gram of fat
per serving)
Light vegetable-oil spray
5 apricot halves (from 8 114-
ounce can)
1 cup sifted cake flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 teaspoons vanilla extract
Whites of 5 large eggs, at
room temperature
2 T freshly lemon juice
1 cup confectioners' sugar
1. Heat oven to 350 degrees.
Spray the interior of a 10-inch
bundt pan once lightly with the
vegetable-oil spray.
2. Puree the apricot halves
to a smooth consistency in a
food processor or blender.
(There should be about 3 round-
ed tablespoons.) In a bowl, stir
together the flour, poppy seeds,
baking powder and salt until
3. Transfer the apricot puree
to a large mixing bowl. Turn
mixer to medium-high and
gradually add 3/4 cup of the
granulated sugar, producing a
thick, pale mixture that resem-
bles beaten egg yolk. Turn mix-
er to low and add 1/4 cup water
and the vanilla. Gradually add
the flour mixture, continuing to
beat until incorporated.
4. Using clean beaters, beat
the egg whites at medium-high
speed until thick. Gradually
add the remaining 114 cup sug-
ar, beating until stiff peaks form
and meringue looks glossy.
5. Stir 1/3 of the meringue
mixture into the batter to light-
en it, then fold in the remain-
der. Pour batter into the bundt
pan. Place in the oven and bake
until a tester comes out clean
and the center of the cake
springs back to the touch, about
25 minutes. Transfer to a rack
and cool for 30 to 40 minutes.
6. In a small bowl make a
glaze by whisking together the
lemon juice and confectioners'
sugar. Set aside for 5 minutes.
Remove cake from the pan,
place on the rack over a pan and
spoon glaze over the cake. If de-
sired, garnish each serving with
sliced apricots.


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