Preheat oven to 350F. Line an 8 inch or 9 inch square baking dish with raspberries. Make batter by mixing margarine, 1/2 cup sugar, milk,flour, baking powder, salt, and vanilla. Pour batter over fruit and spread evenly. Mix remaining sugar and water. Pour over batter. Bake for 1 hour. Serve warm with cream, ice cream, or whipped cream. Serves 8-9. Origin: Cookbook Digest, July/August 1993. Shared by: Sharon Stevens
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 108 (17%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0.3mg||0 %|
|Sodium 225.8mg||8 %|
|Potassium 129mg||3 %|
|Total Carbohydrate 135g||40 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 130.4g|
|Protein 2.9g||4 %|
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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: 641
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