Recipe

Anise Meringue Kisses Recipe

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Ingredients

Directions

Step #1 Sweet potato puree provides the moistness in these individual non- fat cakes.
Step #2 Mini-bundt pans, each containing 6-bundt shaped c, are available in many cookware stores.
Step #3 (By Times Food Stylists) Remove peel from oranges in large strips.
Step #4 Remove any white pith on orange.
Step #5 Finely chop peel in food processor along with currants.
Step #6 stir in the juice from oranges, sweet potato puree, milk & egg substitute.
Step #7 Sift together cake flour, 1 c sugar, baking soda, & salt.
Step #8 Quickly stir sweet potato mixture into dry ingredients.
Step #9 Divine batter amoung 9 mini-bundt non-stick c sprayed with non- stick vegetable spray.
Step #10 bake this at 350 degrees F.
Step #11 20 to 25 mins or until cakes test done.
Step #12 Let cool in pan 5 mins.
Step #13 Remove to wire rack.
Step #14 mix remaining 1/3 c sugar & cinnamon.
Step #15 Roll cakes in sugar mixture while still warm.
Step #16 Makes 9 mini-bundt cakes.
Step #17 Each mini-bundt cake contains about: 216 calories; 300F mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 5 grams protein; 0.
Step #18 44 gram fiber.
Step #19 Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992.
Step #20 By Minnie Bernardino & Donna Deane, Times Food Stylists.
Step #21 --.
Enjoy the Anise Meringue Kisses recipe