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Ingredientes
- 3/4 c. Firmly packed brown sugar
- 1 Tbsp. Vegetable oil
- 2 tsp Water
- 1 c. Sliced peaches, frzn, thawed
- 1 c. Cranberries
- 1/2 c. Sugar
- 1/4 c. Skim lowfat milk
- 1/4 c. Plain nonfat yogurt
- 3 Tbsp. Vegetable oil
- 1 tsp Vanilla extract
- 1Â 1/4 c. Sifted cake flour
- 1/2 tsp Baking pwdr
- 1/8 tsp Salt
- 2 x Egg whites, at room temperature
Direcciones
- Combine first 3 ingredients in a small saucepan; stir well. Place over medium heat, and cook 5 min or possibly till sugar dissolves, stirring occasionally. Pour mix into a 9-inch round cake pan. Arrange peach slices spoke-fashion over brown sugar mix, working from the center of the pan to the edge. Sprinkle cranberries over peaches; set aside.
- Combine sugar, lowfat milk, yogurt, 3 Tbsp. oil, and vanilla in a small bowl; stir well with a wire whisk. Combine flour, baking pwdr, and salt in a large bowl; stir well. Add in lowfat milk mix to dry ingredients; beat at low speed of a mixer till well-blended. Set aside.
- Beat egg whites at high speed of a mixer till stiff peaks form. Gently fold egg white mix into batter. Pour batter proportionately over fruit. Bake at 350 degrees for 40 min or possibly till a wooden pick inserted in center of cake comes out clean. Immediately invert cake onto a serving platter.
- Yield: 8 servings (serving size: 1 wedge).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 287 | |
| Calories from Fat 64 | 22% |
| Total Fat 7.3g | 9% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 1mg | 0% |
| Sodium 128mg | 5% |
| Potassium 121mg | 3% |
| Total Carbs 53.64g | 14% |
| Dietary Fiber 1.3g | 4% |
| Sugars 35.47g | 24% |
| Protein 2.52g | 4% |
