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Suggest a better descriptionHeat the oven to 350 degrees F (177 degrees C). Place all ingredients except egg whites and half of the sugar in a blender and process to combine. Set aside. Beat the egg whites and sugar and fold them into the cake mixture with a whisk or spatula, and pour into a buttered 8x8 baking pan. Set the cake pan in a larger pan and pour hot water into this pan to come half way up the sides of the cake pan. Bake for 45 minutes until top is lightly browned. Serve with whipped heavy cream and garnish with a sprig of mint. Per serving: 385 Calories; 12g Fat (28% calories from fat); 8g Protein; 62g Carbohydrate; 85mg Cholesterol; 260mg Sodium Recipe by: Nancy Oakes & Bruce Aidells Posted to EAT-LF Digest by Betsy Burtis
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 4 servings | ||
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Calories: 157 | ||
Calories from Fat: 20 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 56.1mg | 17 % | |
Sodium 444.7mg | 15 % | |
Potassium 435.3mg | 11 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 13.7g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 157
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