1 x -Dottie Cross TMPJ72B 1/4 c Thawed frozen nonfat
1 x Butter; 1 x -egg substitute
1 x -or non-stick vegetable oil 1 x -(equivalent to 1 egg)
2 c Cranberries 1/4 c Nonfat milk
1 3/4 c Sugar 1/4 c Freshly squeezed orange juic
1/2 c Water 1 ts Grated orange zest
1 c Cake flour 1/2 ts Vanilla
1 1/2 ts Baking powder 1 c Low-fat whipped topping
1/2 c Applesauce 1 tb Orange liqueur
Lightly butter bottom and sides of 9-inch round baking pan or spray
with non-stick vegetable oil spray. Combine cranberries, 1 cup sugar
and water in large 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. Sift together cake
flour, remaining 3/4 cup sugar and baking powder into large bowl. In
another bowl stir applesauce, egg substitute, nontfat milk, orange
juice, orange zest and vanilla until blended. Stir into dry
ingredients just until blended. Pour over cranberry mixture. Bake at
375 degrees 25 to 30 minutes or until wooden pick inserted in center
comes out clean. Let cake cool in pan about 5 minutes. 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. Makes 10 servings. Each
serving contains about: 215 calories, 81 mg sodium, 0 cholesterol and
1 gram fat.
Yields
10 servings