Try this BERRY BEET MINI-CAKES recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees. Coat 10 wells in muffin pan with cooking spray. Drain beets, reserving 2 tbs juice. In blender, puree beets and beet juice 30 seconds. In bowl, stir together brownie mix, ginger, egg whites, and beets. Divide among wells. Bake 14 min. or until done. Cool. Top with whipped topping and preserves.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 908 | ||
Calories from Fat: 269 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.9g | 40 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 12.6g | ||
Cholesterol 1.5mg | 0 % | |
Sodium 630.7mg | 22 % | |
Potassium 471.5mg | 12 % | |
Total Carbohydrate 161.4g | 47 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 161.2g | ||
Protein 9.6g | 14 % | |
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: 908
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