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Ingredientes
- 2 c. Thawed, pureed, strained frzn raspberries in syrup
- 2 Tbsp. Cornstarch
- 2 c. All-purpose flour
- 1 1/3 c. Skim lowfat milk
- 1 c. Sugar
- 2/3 c. Softened Fleischmann's margarine
- 3/4 c. Egg Beaters 99% Real Egg Product
- 2/3 c. Unsweetened cocoa
- 1 1/2 tsp Vanilla extract
- 1 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
Direcciones
- Preparation :25 Cook :35 Stand 1:00 Total 2:00
- In small saucepan, over medium-high heat, cook raspberries and cornstarch, stirring constantly till mix thickens and begins to boil; chill.
- In bowl, with electric mixer at low speed, mix flour, lowfat milk, sugar, margarine, EGG BEATERS, cocoa, vanilla, baking pwdr and baking soda just till blended. Beat at high speed for 3 min. Spread batter in greased and cocoa-dusted 13 X 9 X 2-inch baking pan. Bake at 350 degree F. for 30 to 35 min or possibly till toothpick inserted in center comes out clean. Cold in pan 10 min. Remove and cold on wire rack. Cut into 16 pcs.
- Garnish and serve with raspberry sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 12 servings | |
| Calories 320 | |
| Calories from Fat 101 | 32% |
| Total Fat 11.44g | 14% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 1.88g | |
| Cholesterol 1mg | 0% |
| Sodium 369mg | 15% |
| Potassium 167mg | 5% |
| Total Carbs 48.95g | 13% |
| Dietary Fiber 3.3g | 11% |
| Sugars 27.33g | 18% |
| Protein 6.16g | 10% |
