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60 minutes
Prep: 30 minutes
Cook: 30 minutes
134 calories per serving view nutrition facts
8 servings
suggest servings
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| 1 | cup | blueberries | |
| 1/4 | cup | sugar | |
| 2 | teaspoons | sugar | |
| 1/3 | cup | corn syrup | |
| 2 | each | egg whites | |
| 3/4 | cup | flour, all-purpose | |
| 2 | tablespoons | cornstarch | |
| 1 | teaspoon | baking soda | |
| 1/3 | cup | oatmeal | uncooked |
| 1/2 | teaspoon | lemon zest | grated |
| 1/4 | teaspoon | nutmeg | |
| 1/8 | teaspoon | cardamom seeds | |
| 1/2 | cup | mayonnaise, fat free |
Spray bottom and sides of 9" layer cake pan. Line bottom with wax paper.
In sm. bowl, combine blueberries and 2 T of sugar.
Spoon into pan. In lg. bowl, mix corn syrup and remaining sugar.
Add egg whites or egg replacer; beat until light and fluffy.
Combine dry ingredients and lemon rind. Stir into egg mixture, alternating with mayonnaise.
Carefully spoon over berries in pan.
Bake in a 350 deg. F. oven for 30 - 45 min or until top springs back when touched.
Remove from oven; let stand 5 min. Loosen sides with metal spatula.
Invert on cooling rack and remove wax paper.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 1.0g | 4% |
| Sugars 13.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 0% | Vitamin C | 3% | |
| Calcium | 1% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Chives are the bright green, long, hollow, thin leaves of Allium schoenoprasum, an onion-like member of the lily family....
Good recipe, but lacking in flavor. Next time in place of the chili powder I'd add taco seasoning instead. My kids thought it would be great using tortilla chips instead of forks!
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