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January 19, 1996 - Image 206

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-01-19

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

FAT-FREE page 152

a food processor. Process for about
1 minute, until well blended. Set
aside.
Mix the applesauce, banana,
brown sugar, and corn syrup to-
gether in a large bowl. Stir in the
beaten egg white, then the vanil-
la.
Add the oat mixture, blend
well, and fold in the sour cherries.
Using 1 1/2 to 2 tablespoons of
dough for each cookie, drop onto
ungreased cookie sheets about
2 inches apart. Bake for about 15
minutes until firm to the touch.
Cool the cookies on a wire rack.
Yield, about 30 cookies, 0.47
grams fat per cookie, 71.7 calo-
riesper cookie.

MARGARINE





e . .

COCOA DECADENCE
WITH RASPBERRY
SAUCE

. „..





4

1 cup cake flour
1 1/4 cups unsweetened Dutch-
processed cocoa powder
1/3 cup natural unsweetened
applesauce
1 1/3 cups granulated sugar
8 large eggs, whites only (do not
combine), at room temperature
3/4 cup buttermilk
1 1/2 teaspoons vanilla extract
Light vegetable oil cooking spray
Up to 1 teaspoon confectioners'
sugar
1 prepared recipe Raspberry
Sauce (below)
1/2 pint fresh raspberries for
garnish (optional)

. • 4 . . • .

Z.

Fat Free with
Zero Cholesterol

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Preheat the oven to 350 degrees.
Sift the flour and cocoa together
and set aside.
Combine the applesauce and
granulated sugar in a large mix-
ing bowl and beat with an elec-
tric mixer set at medium-high
until blended. Turn the mixer to
low and add the whites of 2 eggs,
the buttermilk, and the vanilla.
Continue to beat until the ingre-
dients are well combined. Stir in
the flour mixture until the batter
is blended. Set aside.
Using a clean bowl and clean
beaters, beat the whites of the re-
maining 6 eggs at medium-high
until stiff peaks are formed. Add
a third of the beaten egg white to
the batter and stir until fully in-
corporated. Gently fold in the re-
maining egg white.
Spray a 9-inch springform pan
once lightly with the vegetable oil
spray and smooth the oil evenly
over the surface. Pour the batter
into the pan. Bake for 20 to 25
minutes, until the cake is begin-
ning to become firm in the center
and to pull away from the sides
of the pan.
Transfer the pan to a wire rack
and allow to cool for at least 2
hours.
Remove the springform and
dust the cake with confectioners'
sugar (sprinkle the sugar through
a small sieve for even dusting). Cut
the cake into serving pieces and
spoon 1 tablespoon of the raspberry
sauce over each portion. Garnish
with raspberries, if desired.
Yield, 16 servings, 0.90 fat
grams per serving, 130.6 calories
per serving, (includes sauce).

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