Title: Raspberry Applesauce Coffee Cake
Categories: Fruit Diabetic
Yield: 9 Servings

1 1/2	c	Raspberries
1/4	c	Water
7	tb	Sugar -- divided
		Vegetable cooking spray
2	tb	Cornstarch
1/2	ts	Ground nutmeg -- divided
1 3/4	c	All-purpose flour --
		Divided
3	tb	Margarine
1	tb	Walnuts -- finely chopped
1 1/2	ts	Baking powder
1/2	ts	Baking soda
1/8	ts	Ground cloves
2		Egg whites
1	c	Unsweetened applesauce

Oven: 350F / 180C Spray 8-inch square baking pan with nonstick cooking oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: 3/4 cup and 1 cup. 1/> Combine berries and water in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Combine 2 tablespoons sugar, cornstarch and 1/4 teaspoon nutmet in small bowl. Stir into raspberry mixture. Cook and stir until mixture boils and thickens. Cook and stir 2 minutes more; set aside. 2/> Combine 3/4 cup flour and remaining 5 tablespoons sugar in medium bowl. Cut in margarine with pastry blender until mixture resembles coarse meal; set aside 1/2 cup crumb mixture for topping. 3/> Add remaining 1 cup flour, walnuts, powder, soda, 1/4 tsp. nutmeg, and cloves to crumbs. Add egg whites and applesauce; beat until well combined. Spread half of batter into prepared backing pan. Spread raspberry mixture over batter. Decorate as follows: drop remaining batter into small mounds on top in a pattern (diagonals or lattice). Sprinkle with reserved topping. 4/> Bake 40 to 45 minutes or until edge start to pull away from side of pan. Serve warm or cool.

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NOTES : PIL =3D Publications International, Ltd (Illinois) Dietary Exchanges for 1/9: 1 starch, 1-1/2 fruit, 1 fat

From phannema@wizard.ucr.edu Wed Jul 24 11:42:04 1996 Recipe By : PIL, Diabetic Cooking: Delicious, Light and Easy (1996:124)

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