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Berry Breakfast Cake

 

26

Yield

1

recipe

Prep

15

min

Cook

30

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 ½ cups cornmeal
blue
½ cup all-purpose flour
1 tablespoon baking powder
2 each egg whites
*
1 cup blueberries
or boysenberries
½ cup syrup
blueberry or boysenberry
1 tablespoon vegetable oil
1 ½ cups milk
or soymilk

Directions

Combine first three ingredients.

Beat egg whites until fluffy.

Beat liquids, and gently fold in egg whites.

Stir in dry ingredients, pour batter into an oiled cake pan, sprinkle with berries, and place on a baking sheet.

Bake at 425℉ (220℃). for 30 to 35 minutes until golden.

Serve hot with butter or your favorite syrup.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 234g (8.3 oz)
Amount per Serving
Calories 40815% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 88mg 4%
Total Carbohydrate 27g 27%
Dietary Fiber 5g 20%
Sugars g
Protein 17g
Vitamin A 6% Vitamin C 6%
Calcium 18% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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