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Blueberry Mango Upside Down Cake Carb Choices: 1 1/2 Mangoes and blueberries join forces with an extra light ginger-and-orange cake in this up-to-the-minute adaptation of old-fashioned upside-down cake. If your daily meal plan allows, enjoy it with a small scoop of vanilla frozen yogurt. List of 15 items 2 egg whites 1 1/3 cups whole wheat pastry flour 2 teaspoons baking powder 1 teaspoon finely shredded orange peel 1/2 teaspoon ground ginger 3 tablespoons packed brown sugar 2 tablespoons butter, melted 1 tablespoon water 2 cups peeled, pitted, and sliced fresh mangoes* or peaches 1/2 cup fresh blueberries 1/2 cup granulated sugar 1/4 cup butter, softened 1 teaspoon vanilla 2/3 cup fat-free milk Vanilla frozen yogurt (optional) list end Instructions: 1. Place egg whites in a medium bowl. Let stand at room temperature for 30 minutes. In a small bowl, stir together flour, baking powder, orange peel, and ginger; set aside. 2. Preheat oven to 350° F. Grease a 9x1 1/2-inch round baking pan. In a small bowl, stir together brown sugar, the 2 tablespoons melted butter, and the water. Spread in prepared pan. Arrange mango or peach slices over brown sugar mixture. Sprinkle with blueberries. 3. Beat egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 1/4 cup of the granulated sugar, beating until stiff peaks form (tips stand straight). Set aside. 4. In a large bowl, beat the 1/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in the remaining 1/4 cup granulated sugar and the vanilla. Alternately add the flour mixture and milk, beating on low speed just until combined. Fold egg white mixture into batter; spoon over fruit in baking pan, spreading evenly. 5. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 5 minutes. 6. Loosen side by running a knife around cake; invert onto serving plate. Cut into wedges. Serve warm. If desired, serve with frozen yogurt. Prep: 35 minutes Cool: 5 minutes Bake: 35 minutes Stand: 30 minutes Makes 12 servings "Keep your heart open to dreams. For as long as there's a dream, there is hope, and as long as there is hope, there is joy in living." Sylvia Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
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