| 1 c. sifted cake flour |
1 tablespoon |
$4.65 per 2 pounds
|
$0.06 |
| 1/2 tsp baking soda |
0.04 teaspoon |
$2.59 per 10 ounces
|
$0.00 |
| 1/8 tsp baking pwdr |
0.01 teaspoon |
$2.59 per 10 ounces
|
$0.00 |
| 1/8 tsp salt |
0.01 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 lrg egg -- room temperature |
0.08 egg -- |
$2.53 per 12 items
|
$0.02 |
| 1 lrg ripe banana -- mashed |
0.08 banana -- |
$0.99 per pound
|
$0.02 |
| 1 Tbsp. lowfat sour cream |
1/4 teaspoon |
$2.65 per 16 ounces
|
$0.01 |
| 1 tsp lemon zest |
0.08 teaspoon |
n/a
|
|
| 5 1/2 Tbsp. unsalted butter room temperature |
1 3/8 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 1/2 c. granulated sugar FILLING |
2 teaspoons |
$2.25 per 9 ounces
|
$0.09 |
| 3/4 c. heavy cream |
1 tablespoon |
$3.89 per pint
|
$0.12 |
| 2 Tbsp. lowfat sour cream |
1/2 teaspoon |
$2.65 per 16 ounces
|
$0.01 |
| 1 Tbsp. granulated sugar |
1/4 teaspoon |
$1.44 per pound
|
$0.00 |
| 1 tsp vanilla GLAZED RASPBERRIES |
0.08 teaspoon |
$8.00 per 8 fluid ounces
|
$0.01 |
| 1 c. fresh raspberries room temperature |
1 tablespoon |
$2.99 per 5 5/8 ounces
|
$0.19 |
| 3 Tbsp. red currant jelly |
3/4 teaspoon |
$4.39 per 23 ounces
|
$0.04 |
| Total per Serving |
$0.63 |
| Total Recipe |
$7.59 |
Suggestions?