What you will need:
1 c Yellow Cornmeal
1/2 c Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1 c Fat Free Sour Cream
1 Large Egg
1 Large Egg White
1 tsp Grated Lemon Zest
1 tsp Vanilla Extract
1 6 oz container Fresh Raspberries or 3/4 c frozen unsweetened rasberries
What you need to do:
Preheat oven to 375 F. Spray 9 in pie plate with non stick spray.
Whisk together cornmeal, sugar, baking powder, and baking soda in medium bowl. In another bowl, whisk together sour cream, egg, egg white, lemon zest, and vanilla. Add sour cream mixture to cornmeal mixture and stir just until cornmeal mixture is moistened. Spoon into prepared pie plate. Sprinkle evenly with raspberries.
Bake until toothpick inserted into center comes out clean, about 35 minutes. Let cool on wire rack 5 minutes. Cut into eight wedges. Serve warm. (it's also great cold out of the fridge with a glass of iced tea for an afternoon snack, just saying)
Fern's Recipe Ammendments:
I have used Splenda rather than Sugar, as well, I used Light Sour Cream rather than Fat Free. I also used Egg Beaters (egg substitute) in place of both the egg and the egg white. I don't have raspberries on hand, but I have used blueberries and frozen mixed berries. I think that I prefer the blueberries.
Note: This is a Weight Watchers recipe that has found its way to my go to's. I have modified it slightly to fit what might be in my pantry, but the WW PP values have stayed the same (near as I can tell)
1 c Yellow Cornmeal
1/2 c Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1 c Fat Free Sour Cream
1 Large Egg
1 Large Egg White
1 tsp Grated Lemon Zest
1 tsp Vanilla Extract
1 6 oz container Fresh Raspberries or 3/4 c frozen unsweetened rasberries
What you need to do:
Preheat oven to 375 F. Spray 9 in pie plate with non stick spray.
Whisk together cornmeal, sugar, baking powder, and baking soda in medium bowl. In another bowl, whisk together sour cream, egg, egg white, lemon zest, and vanilla. Add sour cream mixture to cornmeal mixture and stir just until cornmeal mixture is moistened. Spoon into prepared pie plate. Sprinkle evenly with raspberries.
Bake until toothpick inserted into center comes out clean, about 35 minutes. Let cool on wire rack 5 minutes. Cut into eight wedges. Serve warm. (it's also great cold out of the fridge with a glass of iced tea for an afternoon snack, just saying)
Fern's Recipe Ammendments:
I have used Splenda rather than Sugar, as well, I used Light Sour Cream rather than Fat Free. I also used Egg Beaters (egg substitute) in place of both the egg and the egg white. I don't have raspberries on hand, but I have used blueberries and frozen mixed berries. I think that I prefer the blueberries.
Note: This is a Weight Watchers recipe that has found its way to my go to's. I have modified it slightly to fit what might be in my pantry, but the WW PP values have stayed the same (near as I can tell)
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