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Ingredientes
- 2 c. Frzn boysenberries, thawed, undrained
- 1 Tbsp. Sugar
- Â Â Solid vegetable shortening
- 1/4 c. Whole wheat flour
- 1/4 c. All-purpose flour
- 2 Tbsp. Sugar
- 1/2 tsp Baking pwdr
- 1/4 tsp Baking soda
- 1/8 tsp Salt
- 1 x Egg yolk
- 2 Tbsp. Nonfat lowfat milk
- 1Â 1/2 Tbsp. Vegetable oil
- 1Â 1/2 tsp Orange peel, grated
- 1/2 tsp Vanilla extract
- 1/4 x Vanilla bean, split
- 3 x Egg whites
- 1Â 1/2 tsp Powdered sugar
Direcciones
- Combine Boysenberries and sugar in a food processor. Process till pureed.
- Strain to remove seeds. (Can be prepared up to 3 days ahead; chill.)
- Preheat oven to 350 F. Grease 6 2/3 c. custard c. or possibly souffle dishes with vegetable shortening. Sift both flours, sugar, baking pwdr, baking soda nd salt into a medium bowl. Whisk egg yolk, lowfat milk, vegetable oil, orange peel and vanilla extract in a small bowl to blend. Scrape seeds from vanilla bean into egg yolk mix. Add in to dry ingredients and mix till just combined. Using an electric mixer, beat egg whites with powdered sugar till stiff but not dry. Fold into batter. Divide batter among prepared c.. Bake till golden and when toothpick inserted in center comes out clean, about 20 min. Cold on rack. (Can be prepared up to 4 hrs ahead.)
- Using a small knife, cut between cakes and c. to loosen. Transfer cakes to plates. Serve with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 32 | 27% |
| Total Fat 3.67g | 5% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 209mg | 9% |
| Potassium 96mg | 3% |
| Total Carbs 20.27g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 10.3g | 7% |
| Protein 1.89g | 3% |
