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DDJ-- Norwegian Lemon Cake Squares, 01-31-00  Dessert du Jour
 Jan 31, 2000 03:24 PST 

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A recipe for diabetics AND the rest of us.


NORWEGIAN LEMON CAKE SQUARES

2 cups cake flour
1/4 tsp salt (optional)
1 tsp baking powder
1/4 cup egg substitute or 1egg, well beaten
1/2 cup fresh lemon juice
4 tbs thawed white grape juice concentrate
4 tbs granulated fructose or 3 tsp sugar substitute
1/2 cup olive or canola oil
Zest of 1 lemon, grated or thinly sliced and snipped
1 cup milk

Preheat oven to 350 degrees F. Butter or oil the bottom and sides of a 9- x
9- x 2-inch square pan or use a nonstick pan. In a medium bowl, sift
together flour, salt, and baking powder. Set aside. In another bowl, beat
together the egg substitute, lemon juice, grape juice concentrate, fructose,
oil, and zest. Add milk and beat well. Pour the wet ingredients into the dry
and beat thoroughly. Pour the batter into the prepared pan and bake 45 to 60
minutes or until a knife inserted in the center comes out clean. Remove from
oven, loosen edges, and let cool completely. Cut into 10 squares. (This
cake has a unique texture. It rises very little and has a luscious, creamy
center. It keeps well.) Yield: 10 servings.

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