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.
Yields
9 Servings
