| 1 | Oven: 350f / 180c spray 8-inch square baking pan with nonstick cooking oil. |
| 2 | Sugar: 2 tbsp. and 5 tbsp. flour: ?cup and 1 cup. |
| 3 | 1/>combine berries and water in small saucepan. |
| 4 | Bring to a boil over high heat. |
| 5 | Reduce heat to medium. |
| 6 | Combine 2 tablespoons sugar, cornstarch and ?teaspoon nutmet in small bowl. |
| 7 | Stir into raspberry mixture. |
| 8 | Cook and stir until mixture boils and thickens. |
| 9 | Cook and stir 2 minutes more; set aside. |
| 10 | 2/>combine ?cup flour and remaining 5 tablespoons sugar in medium bowl. |
| 11 | Cut in margarine with pastry blender until mixture resembles coarse meal; set aside ?cup crumb mixture for topping. |
| 12 | 3/>add remaining 1 cup flour, walnuts, powder, soda, ?tsp. nutmeg, and cloves to crumbs. |
| 13 | Add egg whites and applesauce; beat until well combined. |
| 14 | Spread half of batter into prepared backing pan. |
| 15 | Spread raspberry mixture over batter. |
| 16 | Decorate as follows: drop remaining batter into small mounds on top in a pattern (diagonals or lattice). |
| 17 | Sprinkle with reserved topping. |
| 18 | 4/>bake 40 to 45 minutes or until edge start to pull away from side of pan. |
| 19 | Serve warm or cool. |
| 20 | ~ - - - - - - - - - - - - - - - - - |
| 21 | notes : pil =3d publications international, ltd (illinois) dietary exchanges for 1/9: 1 starch, 1-?fruit, 1 fat |
| 22 | from phannema@wizard.ucr.edu wed jul 24 11:42:04 1996 recipe by : pil, diabetic cooking: delicious, light and easy |
