Lovely lemony semolina cakes are bakedin individual pans and served over a warm blueberry sauce.
Recipe: Richard Leach’s Lemon-PoppySemolina Cakes with Blueberry Sauce
1 cup SPLENDA® No Calorie Sweetener,Granulated
1 cup semolina flour
1/2 cup cornstarch
1/2 cup cake flour
3 3/4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons grated lemon zest
1 tablespoon poppy seeds
4 large egg whites
1 cup milk
1/2 cup unsalted butter, melted
1 cup SPLENDA® No Calorie Sweetener, Granulated
4 cups fresh blueberries
1 teaspoon fresh lemon juice
Makes 8 servings.
Preparation Time: 30 Minutes
Total Time: 50 Minutes
Nutritional Information Per Serving (1/8of recipe): Calories 310 | Calories from Fat 120 | Fat 13g (sat8g) | Cholesterol 35mg | Sodium 420mg | Carbohydrates 43g | Fiber3g | Sugars 2g | Protein 7g
Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at www.splenda.com.
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