1/4 c Thawed frozen nonfat
- egg substitute;
- to replace 1 egg
Butter or non-stick
- vegetable oil
2 c Cranberries
1 3/4 c Sugar
1/2 c Water
1 c Cake flour
1 1/2 ts Baking powder
1/2 c Applesauce
1/4 c Nonfat milk
1/4 c Orange juice;
- freshly squeezed
1 ts Orange zest; grated
1/2 ts Vanilla
1 c Low-fat whipped topping
1 tb Orange liqueur
Lightly butter bottom and sides of 9" round baking pan or spray
with non-stick vegetable oil spray. Combine cranberries, 1 cup
sugar and water in large saucepan. Bring to boil. Reduce heat and
simmer until slightly thickened to syrupy consistency, about
10 minutes. Pour into prepared pan. Cool to room temperature. Sift
together cake flour, remaining 3/4 cup sugar, and baking powder
into large bowl. In another bowl stir applesauce, egg substitute,
nontfat milk, orange juice, orange zest, and vanilla until blended.
Stir into dry ingredients just until blended. Pour over cranberry
mixture. Bake at 375°F for 25 to 30 minutes or until wooden pick
inserted in center comes out clean. Let cake cool in pan about
5 minutes. Loosen cake around edges of pan. Place inverted serving
platter over cake and turn both upside down. Shake gently then
remove pan. Serve warm with whipped topping blended with orange
liqueur.
Per serving: 215 calories, 81 mg sodium, 0 cholesterol, 1 g fat
