CAKE 1 c flour 2/3 c sugar* 1/3 c cornstarch 2 ts baking powder 1/2
ts lite salt, optional 1/2 c Egg Beaters 2/3 c skim milk 1/3 c light
corn syrup 1 ts vanilla BLUEBERRY SAUCE 1/4 c brown sugar** 2 tb
light corn syrup 1 tb lemon juice 1 c fresh or frozen blueberries
*Or 1/3 cup sugar and 4 packets Sweet ‘n Low **Or 2 tablespoons brown
sugar and 1/2 teaspoon Sweet ‘n Low
Spray a 9″ round layer cake pan with a nonstick spray. Add brown
sugar, corn syrup, and lemon jice; stir to combine. Place pan in
350F. oven for 3 minuts. Remove. Add blueberries. Set aside. Prepare
cake batter.
Cake Batter: In large bowl, combine flour, sugar, cornsatrch, baking
powder and salt. In a medium bowl, using a fork or wire whisk, mix
Egg Beaters, milk, corn syrup and vanilla. Add to flour mixture; stir
until smooth.
Carefully spoon batter over berries, smoothing top. Bake 35-40
minutes or until toothpick inserted in center comes out clean. Do not
overbake. Immediately run spatula around edge of pan and invert cake
onto serving plate.
Per sugar serving: 167 cal., 0.2g fat (1%), 0mg chol., 1g fiber, 3g
pro., 39g carb., 83mg sod.
Per S&L serving: 138 cal., 31g carb.
Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn
Shaw 2-95. -End Recipe Export-
Yields
12 Servings