Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Flour, all purpose
1/2 c Sugar
2 ts Baking powder
4 Egg whites, slightly beaten
2 tb Skim milk
1 1/3 tb Lemon peel, grated
1/2 c Applesauce
2 c Blueberries, fresh or frozen
2 tb Sugar
2 ts Cinnamon, ground
1 Egg white
1/2 c Vanilla nonfat yoghurt
1 tb Sugar

Thaw and rinse blueberries if frozen. Preheat oven to 400 F. Spray
an 8" or 9" springform pan with cooking spray.

Combine flour, sugar and baking powder, set aside. Beat egg whites
with milk, lemon peel and applesauce; add flour mixture all at once
and stir with a wooden spoon until dry ingredients are moistened.
Fold in blueberries. Spread batter evenly into prepared pan. Blend 2
tb. sugar and 1/2 ts. cinnamon together and sprinkle over the top.
Bake for 25 minutes.

Meanwhile, prepare custard topping: Beat egg white, 1 Tb. sugar and
yogurt until thoroughly combined. Pour evenly over cake and return
to oven and bake 10 minutes longer. Remove cake from oven and place
pan on wire rack to cool. Remove from pan and serve.

(Raspberries or other fruit may be substituted for blueberries.)
Nutritional information: Per serving 133 calories and .28 grams fat
Very good!! From: Mott's Applesauce pamphlett

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