Blueberry Supreme Recipe

• 1 1/2 c. Flour, all purpose
• 1/2 c. Sugar
• 2 tsp Baking pwdr
• 4 x Egg whites, slightly beaten
• 2 Tbsp. Skim lowfat milk
• 1 1/3 Tbsp. Lemon peel, grated
• 1/2 c. Applesauce
• 2 c. Blueberries, fresh or possibly frzn
• 2 Tbsp. Sugar
• 2 tsp Cinnamon, grnd
• 1 x Egg white
• 1/2 c. Vanilla nonfat lowfat yoghurt
• 1 Tbsp. Sugar

1. Thaw and rinse blueberries if frzn.
2. Preheat oven to 400 F. Spray an 8" or possibly 9" springform pan with cooking spray.
3. Combine flour, sugar and baking pwdr, set aside.
4. Beat egg whites with lowfat milk, lemon peel and applesauce; add in flour mix all at once and stir with a wooden spoon till dry ingredients are moistened.
5. Mix in blueberries.
6. Spread batter proportionately into prepared pan.
7. Blend 2 tb.
8. sugar and 1/2 ts.
9. cinnamon together and sprinkle over the top.
10. Bake for 25 min.
11. Meanwhile, prepare custard topping: Beat egg white, 1 Tb.
12. sugar and yogurt till thoroughly combined.
13. Pour proportionately over cake and return to oven and bake 10 min longer.
14. Remove cake from oven and place pan on wire rack to cold.
15. Remove from pan and serve.
16. (Raspberries or possibly other fruit may be substituted for blueberries.)
17. Mott's Applesauce pamphlett

flour, sugar, baking pwdr, egg whites, milk, lemon peel, applesauce, blueberries, sugar, cinnamon, egg, vanilla nonfat lowfat yoghurt, sugar

Taken from cookeatshare.com/recipes/blueberry-supreme-88412 (may not work)