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Blueberry Oatmeal Cake

 

29

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 cup blueberries
¼ cup sugar
2 teaspoons sugar
cup light corn syrup
2 each egg whites
*
¾ cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
cup oatmeal
uncooked
½ teaspoon lemon zest
grated
¼ teaspoon nutmeg
*
teaspoon cardamom seeds
*
½ cup mayonnaise, fat free

Directions

Spray bottom and sides of 9" layer cake pan. Line bottom with wax paper.

In sm. bowl, combine blueberries and 2 tablespoon of sugar.

Spoon into pan. In large 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 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 1484% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 204mg 8%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 3%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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