From Light & Tasty Magazine

INGREDIENTS



* 2 tablespoons butter, softened
* 3/4 cup sugar
* 1 egg
* 2 egg whites
* 1/4 cup unsweetened applesauce
* 2 tablespoons canola oil
* 1 teaspoon grated lemon peel
* 2-1/4 cups all-purpose flour, divided
* 1-1/4 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1 cup 1% buttermilk
* 2 cups fresh or frozen blueberries
* 1 package (8 ounces) reduced-fat cream cheese, diced
* TOPPING:
* 1/4 cup all-purpose flour
* 1/4 cup sugar
* 1 teaspoon grated lemon peel
* 2 tablespoons cold butter


SERVINGS 15
CATEGORY Lower Fat
METHOD Baked
PREP 25 min.
COOK 30 min.
TOTAL 55 min.


DIRECTIONS




In a large mixing bowl, beat the butter and sugar until light and crumbly. Beat in the egg, egg whites, applesauce, oil and lemon peel. Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk. In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
    For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Yield: 15 servings. Editor's Note: If using frozen blueberries, do not thaw before adding to batter.

 



NUTRITIONAL INFO




Nutritional Analysis: One piece equals 224 calories, 8 g fat (4 g saturated fat), 31 mg cholesterol, 346 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.