16 oz (1) can waterpacked sour
-cherries
1/2 c Sweet milk (recipe below)
1/2 c Packed dates
1/4 c Light oil
2 lg Eggs — separated
3/4 c Unsweetened applesauce
1 3/4 c Whole wheat flour
2 tb Lowfat soy flour
2 tb Nonfat dry milk powder
1 tb Cinnamon
1 tb Baking powder
1 ts Baking soda
1/2 ts Cloves
1/2 ts Nutmeg
1/4 ts Salt
1. Prepare an 8 inch square cake pan. Oil & flour. 2. Prehat oven to
350 F. 3. Drain waterpacked cherries. 4. After cherries have drained
will, measure 1 cup of them and set aside. 5. In blender puree
together 1/2 cup sweet milk with 1/2 cup packed dates. 6. Blend oil,
egg yolks and applesauce. Set aside next to cherries. 7. In a small
bowl beat 2 egg whites until stiff and set aside. 8. In a large bowl
combine flours, dry milk, baking powder, baking soda, salt and
spices. Stir well. 9. Gradually mix blended liquid ingredients into
dry ingredients until well moistened. 10. Gently stir in cherries.
11. Then fold in the egg whites just until combined. 12. Pour batter
into the prepared cake pan and bake at 350 F for 50 minutes. 13. Cool
cake to room temperature. 14. Refrigerate covered. could be used
served as cupcakes
Yield Variation: Substitute 1 cup fresh sliced strawberries for
cherries.
Per serving: 160 calories, 1 bread, 1 fruit, and 1 fat exchange.
|/| | |arjorie
From the heart of the Ozark Mountains, in Diamond City, ARkansas
USAShared by Dick Miale and son!
Yields
12 servings