rhubarb pudding
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recipe by :christie aspegren |
serving size : 10 preparation time :0:00 |
categories : desserts |
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amount measure ingredient -- preparation method |
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1-1/2 cup | brown sugar |
1 tsp | lemon juice |
2 Tbsp | margarine |
1 cup | all-purpose flour |
2 tsp | baking powder |
1/2 cup | skim milk |
2 cup | rhubarb -- stewed |
1 tsp | vanilla extract |
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in a saucepan, bring to boil, 1 cup of sugar, lemon juice, and margarine. |
stir in vanilla and pour into a nonstick 2 quart baking dish. |
mix remaining ingredients and drop by tablespoons onto syrup. bake at |
350 f for 35-45 minutes or until golden. |
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per serving (excluding unknown items): 159 calories; 2g fat (13.8% |
calories from fat); 2g protein; 33g carbohydrate; 1g dietary fiber; trace |
cholesterol; 140mg sodium. exchanges: 1/2 grain(starch); 0 fruit; 0 |
non-fat milk; 1/2 fat; 1 1/2 other carbohydrates. |
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serving ideas : garnish with whipped cream. |
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* exported from mastercook * |
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(ID: 78829) Mirror: rec.food.recipes: Wed, Jun 4, 2003 |