Yield:
8 ServingsIngredients:
| 1 | c | blueberries |
| 1/4 | c | sugars sugar |
| 1/3 | c | Corn Syrup |
| 2 | egg white | |
| or egg white substitute | ||
| 3/4 | c | wheat Flour, flour, All-Purpose |
| 2 | tb | cornstach |
| 1 | ts | baking Soda 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 waxpaper. 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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