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Blueberry Oatmeal Breakfast Cake |
Ingredients
- 1.00 teaspoon Cornstarch
- 2.00 each Egg whites
- 1.00 tablespoon Confectioners' sugar
- 1.00 teaspoon Unsalted butter
- 1.00 teaspoon Granulated sugar
- 7.00 tablespoon Heavy cream
- 0.50 teaspoon Almond extract
- 0.13 teaspoon Cream of tartar
- 0.13 teaspoon Salt
- 0.50 cup Plus 2 T granulated sugar
- 6.00 oz Semi-sweet chocolate;
- 0.75 cup Sliced almonds
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Preheat oven to 400 degrees F. In medium mixing bowl, combine flour, oats,
sugar, baking powder and salt. In another bowl, combine soy milk,
applesauce and cornstarch. Pour this wet mixture into the dry mixture all
at once. Stir until just moistened (batter will be lumpy). Fold in the
blueberries, spoon batter into a non-stick 8 x 8 baking pan. Bake 20 - 25
minutes, cool on rack 5 - 10 minutes, serve warm. ***Even though this is
called breakfast cake, it is very yummy at any time of the day. Moist and
chewy!!!
Serves: 9 Squares - calories per square 143; fat .7g; carbs 31.9; protein
3.4
Preparation time: 15 min., not including baking time
Posted to fatfree digest by RubyTues59@aol.com on Aug 30, 1998, converted
by MM_Buster v2.0l.
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Servings: 1 |
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| Blueberry Oatmeal... |
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Ingredients: 12
Servings: 1
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