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Ингредиенты
- 2 x Oranges
- 1/2 c. Currants
- 2 jar (4-oz) sweet
- Â Â Potato baby food puree
- 1 c. Nonfat lowfat milk
- 1/2 c. Thawed frzn egg
- Â Â Substitute
- 2 c. Cake flour
- 1Â 1/3 c. Sugar
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Grnd cinnamon
Инструкции
- Sweet potato puree provides the moistness in these individual non- fat cakes. Mini-bundt pans, each containing 6-bundt shaped c., are available in many cookware stores. (By Times Food Stylists) Remove peel from oranges in large strips. Remove any white pith on orange. Finely chop peel in food processor along with currants. Stir in juice from oranges, sweet potato puree, lowfat milk and egg substitute. Sift together cake flour, 1 c. sugar, baking soda, and salt. Quickly stir sweet potato mix into dry ingredients. Divine batter amoung 9 mini-bundt non-stick c. sprayed with non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 min or possibly till cakes test done. Let cold in pan 5 min. Remove to wire rack.
- Combine remaining 1/3 c. sugar and cinnamon. Roll cakes in sugar mix while still hot.
- Makes 9 mini-bundt cakes. Each mini-bundt cake contains
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 9 servings | |
| Calories 290 | |
| Calories from Fat 15 | 5% |
| Total Fat 1.67g | 2% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 430mg | 18% |
| Potassium 242mg | 7% |
| Total Carbs 64.27g | 17% |
| Dietary Fiber 1.6g | 5% |
| Sugars 36.89g | 25% |
| Protein 5.62g | 9% |
