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Ingredientes
- 1Â 1/2 c. Raspberries
- 1/4 c. Water
- 7 Tbsp. Sugar, divided
- Â Â Vegetable cooking spray
- 2 Tbsp. Cornstarch
- 1/2 tsp Grnd nutmeg, divided
- 1Â 3/4 c. All-purpose flour, divided
- 3 Tbsp. Margarine
- 1 Tbsp. Walnuts, finely minced
- 1Â 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/8 tsp Grnd cloves
- 2 x Egg whites
- 1 c. Unsweetened applesauce
Direcciones
- Oven: 350F / 180C Spray 8-inch square baking pan with nonstick veg. oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: 3/4 c. and 1 c.. 1/) Combine berries and water in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Combine 2 Tbsp. sugar, cornstarch and 1/4 tsp. nutmet in small bowl. Stir into raspberry mix. Cook and stir till mix boils and thickens. Cook and stir 2 min more; set aside. 2/)
- Combine 3/4 c. flour and remaining 5 Tbsp. sugar in medium bowl. Cut in margarine with pastry blender till mix resembles coarse meal; set aside 1/2 c. crumb mix for topping. 3/) Add in remaining 1 c. flour, walnuts, pwdr, soda, 1/4 teaspoon nutmeg, and cloves to crumbs. Add in egg whites and applesauce; beat till well combined. Spread half of batter into prepared backing pan. Spread raspberry mix over batter. Decorate as follows: drop remaining batter into small mounds on top in a pattern
- (diagonals or possibly lattice). Sprinkle with reserved topping. 4/) Bake 40 to 45 min or possibly till edge start to pull away from side of pan. Serve hot or possibly cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 9 servings | |
| Calories 192 | |
| Calories from Fat 39 | 20% |
| Total Fat 4.48g | 6% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 325mg | 14% |
| Potassium 79mg | 2% |
| Total Carbs 35.54g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 13.32g | 9% |
| Protein 2.87g | 5% |
