16 oz (1) can waterpacked cherries -sour
1/2 c Sweet milk (recipe below)
1/2 c Packed dates
1/4 c Watkins
Grapeseed Oil
2 lg Eggs, separated
3/4 c Unsweetened applesauce
1 3/4 c Whole wheat flour
2 tbl Lowfat soy flour
2 tbl Nonfat dry milk powder
1 tbl Watkins
Pure Ground Cinnamon
1 tbl Watkins
Baking Powder ~ aluminum free
1 tsp Baking soda
1/2 tsp Watkins
Pure Ground Cloves
1/2 tsp Watkins
Pure Ground Nutmeg
1/4 tsp Watkins
Sea Salt
Prepare an 8 inch square cake pan. Oil & flour. Preheat
oven to 350 F.
Drain waterpacked cherries. After cherries have drained
will, measure 1 cup of them and set aside.
In blender puree together 1/2 cup sweet milk with 1/2 cup
packed dates. Blend oil, egg yolks and applesauce. Set aside next to cherries.
In a small bowl beat 2 egg whites until stiff and set
aside.
In a large bowl combine flours, dry milk, baking powder,
baking soda, salt and spices. Stir well.
Gradually mix blended liquid ingredients into dry
ingredients until well moistened. Gently stir in cherries. Then fold in the egg whites
just until combined. Pour batter into the prepared cake pan and bake at 350 F for 50
minutes. Cool cake to room temperature. Refrigerate covered. < could be used served as
cupcakes>
Yield Variation: Substitute 1 cup fresh sliced strawberries
for cherries. Per serving: 160 calories, 1 bread, 1 fruit, and 1 fat exchange. Shared by
Dick Miale and son!
