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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These tender dumplings in a chunky fruit sauce are loaded with vitamins C and A, helpful in nourishing and protecting skin. Roxanne Chan - Albany, CA Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
3 tablespoons yellow cornmeal |
4-1/2 teaspoons sugar |
1 teaspoon baking powder |
1/4 teaspoon ground ginger |
1/8 teaspoon salt |
2 tablespoons cold butter |
3 tablespoons egg substitute |
3/4 cup mango nectar, divided |
1 jar (24 ounces) refrigerated mango slices, drained |
1/2 cup reduced-sugar orange marmalade |
1 tablespoon lemon juice |
1/2 cup golden raisins |
1/4 cup chopped crystallized ginger |
1/4 cup sliced almonds |
Directions:
1. In a small bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Combine egg substitute and 1/4 cup nectar; stir into the flour mixture just until moistened.
2. Place the mango slices, marmalade, lemon juice and remaining nectar in a blender. Cover and process until chunky.
3. Transfer to a large skillet; stir in raisins. Bring to a boil. Drop batter in eight mounds onto the simmering mango mixture. Reduce heat; cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Sprinkle with ginger and almonds. Yield: 8 servings.
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