8 Servings


 1  c  blueberries 
 1/4  c  sugar 
 1/3  c  Corn Syrup 
 2   egg white 
   or egg white substitute 
 3/4  c  flour, All-Purpose 
 2  tb  cornstach 
 1  ts  baking Soda 
 1/3  c  oatmeal -- uncooked 
 1/2  ts  lemon rind -- grated 
 1/4  ts  nutmeg 
 1/8  ts  Cardamom 
 1/2  c  Nonfat mayonnaise 

Preparation for Low Fat and Healthy Blueberry oatmeal cake Recipe:

Spray bottom and sides of 9" layer cake pan. Line bottom with wax
paper. In sm. bowl, combine blueberries and 2 T of sugar. Spoon into
pan. In lg. bowl, mix corn syrup and remaining sugar. Add egg whites
or egg replacer; beat until light and fluffy. Combine dry ingredients
and lemon rind. Stir into egg mixture, alternating with mayonnaise.
Carefully spoon over berries in pan. Bake in a 350 deg. F. oven for
30 - 45 min or until top springs back when touched. Remove from oven;
let stand 5 min. Loosen sides with metal spatula. Invert on cooling
rack and remove wax paper.

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