Cooking Index - Cooking Recipes & IdeasBlueberry Upside-Down Cake (Low-Fat) Recipe - Cooking Index

Blueberry Upside-Down Cake (Low-Fat)

Courses: Dessert
Serves: 8 people

Recipe Ingredients

1 tablespoon 15mlButter - softened
1/3 cup 65g / 2.3ozSugar - plus
3/4 cup 148g / 5.2ozSugar
1/2   Blueberries
1 cup 62g / 2.2ozCake flour
1 1/2 teaspoons 7.5mlBaking powder
1/4 cup 49g / 1.7ozNonfat egg substitute
1/4 cup 59mlApplesauce
1/2 cup 118mlNonfat milk
3/4 teaspoon 3.8mlVanilla extract

Recipe Instructions

Heat the oven to 350 degrees. Brush the bottom and sides of a 9-inch round baking pan with the butter. Toss together 1/3 cup sugar and the blueberries and spoon into the pan in an even layer.

Sift together the cake flour, 3/4 cup sugar and baking powder into a large bowl. Combine the egg substitute, applesauce, milk and vanilla, stirring together well. Quickly stir the wet ingredients into the dry ingredients, just until moistened. Pour the batter over the blueberries in the pan.

Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cake in the pan about 5 minutes, then loosen the edges with a knife. Invert the cake onto a platter, shaking the pan slightly to loosen it. Cut the cake and serve pieces warm with a dollop of low-fat sour cream or frozen yogurt, if desired.

This recipe yields 8 servings.

Each serving: 202 calories; 120 mg sodium; 4 mg cholesterol; 2 grams fat; 1 gram saturated fat; 45 grams carbohydrates; 3 grams protein; 1.01 grams fiber.

Source:
The Los Angeles Times, 07-25-2001

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