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This recipe for GOLDEN RAISON AND APRICOT SKILLET CAKE, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, January 31, 2007


1/2 Cup light soy milk
1/2 Cup soy yogurt
1/2 Cup liquid egg substitute
1/4 Cup honey
1 Cup all - purpose flour
1/2 Cup oat bran
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Cup golden raisins
1/3 Cup chopped dried apricots
2 Tablespoons chopped walnuts

1. Preheat the oven to 375 degrees F.
2. in a small bowl, mix the millk, yogurt, egg
substitute and honey.
3. In a a large bowel, mix the flour, oat abran,
baking powder, and baking soda. Stir in the
raisins and apricots
4. Place a 9" cast - iron skillet over low heat,
and warm for 3 minutes, Lightly coat the
skillet with cooking spray.
5. While the skillet is heating, pour the milk
mixture over the flour mixture. Stir gently
until just blended, Pour into the prepared
skillet. Scater the walnut on the top.
6. Bake for 20 to 25 minutes, or until a cake
tester inserted in the middle comes out clean.

Makes 6 wedges

Per wedge: 240 cal, 9 g pro, 46 g carb, 4 g fat, 1 g sat. fat, 0 mg chol, 3 g fiber, 320 mg sodium
Diet Exchanges: 1/2 fruit, 0 vegetable, 0 milk, 1/2 fat, 2 carb, 1/2 meat




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