Ingredients Jump to Instructions ↓

  1. 6 tablespoons safflower oil

  2. 3/4 cup fructose

  3. 2 teaspoons vanilla extract

  4. 1/2 cup skim milk

  5. 1/2 cup plain yogurt, not non-fat

  6. 2 cups sifted cake flour

  7. 1 teaspoon baking soda

  8. 4 egg whites FALL BERRY COMPOTE

  9. 2 pears, cut into small cubes

  10. 1 small apple, peeled, cored and diced Juice of

  11. 1 lemon

  12. 1 teaspoon grated lemon rind

  13. 1/3 cup fructose

  14. 1/4 cup water

  15. 1 pint raspberries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Grease an 8-inch round cake pan. Line the bottom with parchment paper and set aside. Combine the safflower oil , fructose, vanilla, milk and yogurt in a mixing bowl. Sift together the cake flour and baking soda. Stir into the yogurt mixture. Beat the egg whites until stiff but not dry. Fold into the cake batter . Pour the batter into the prepared pan. Bake about 30 to 35 minutes or until done. Cool in the pan on a wire cooling rack for 10 minutes. Then unmold and cool completely before serving Place the pears, apple, lemon juice, fructose and water in a small saucepan over medium high heat. Bring to a boil then reduce heat and simmer until the fruit softens, about 8 minutes. Add more water if the sauce seems too dry. Add the raspberries and cook a few minutes until they begin to release some of their liquid. Serve the sauce warm or cold with a light sponge cake


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