---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cranberry Upside-Down Cake
 Categories: Cakes
      Yield: 10 Servings
 
    1/4 c  Thawed frozen nonfat
           - egg substitute;
           - to replace 1 egg
           Butter or non-stick
           - vegetable oil
      2 c  Cranberries
  1 3/4 c  Sugar
    1/2 c  Water
      1 c  Cake flour
  1 1/2 ts Baking powder
    1/2 c  Applesauce
    1/4 c  Nonfat milk
    1/4 c  Orange juice;
           - freshly squeezed
      1 ts Orange zest; grated
    1/2 ts Vanilla
      1 c  Low-fat whipped topping
      1 tb Orange liqueur

  Lightly butter bottom and sides of 9" round baking pan or spray
  with non-stick vegetable oil spray. Combine cranberries, 1 cup
  sugar and water in large saucepan. Bring to boil. Reduce heat and
  simmer until slightly thickened to syrupy consistency, about
  10 minutes. Pour into prepared pan. Cool to room temperature. Sift
  together cake flour, remaining 3/4 cup sugar, and baking powder
  into large bowl. In another bowl stir applesauce, egg substitute,
  nontfat milk, orange juice, orange zest, and vanilla until blended.
  Stir into dry ingredients just until blended. Pour over cranberry
  mixture. Bake at 375°F for 25 to 30 minutes or until wooden pick
  inserted in center comes out clean. Let cake cool in pan about
  5 minutes. Loosen cake around edges of pan. Place inverted serving
  platter over cake and turn both upside down. Shake gently then
  remove pan. Serve warm with whipped topping blended with orange
  liqueur.

  Per serving: 215 calories, 81 mg sodium, 0 cholesterol, 1 g fat

  Source: L.A. Times Newspaper

  Posted by: Dottie Cross (TMPJ72B)

  Reformatted by: Cygnus (HCPM52C)
 
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