• 1-1/2 cups sugar
• 2 Tbs. cornstarch
• 1/4 cup plus 2 Tbs. water or raspberry juice
• 1 cup blueberries
• 1 Tbs. lemon juice
• 3/4 cup all purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/8 tsp. mace
• 1/2 cup unsalted butter, softened
• 1 egg, lightly beaten
• 1/2 cup lowfat milk
• 1/2 tsp. vanilla extract
• 2 Tbs. sliced almonds
• 3/4 lb. fresh strawberries, puréed

Preheat oven to 350°F. Combine 1/2 cup sugar, cornstarch, water and blueberries in a heavy saucepan. Simmer over medium heat until sauce is thickened and clear. Stir in lemon juice and set aside to cool. Combine 1/2 cup flour, 1/2 cup sugar, baking powder, cinnamon and mace in a food processor or mixing bowl. Cut in half the butter until mixture resembles coarse meal. Add egg, milk and vanilla and mix until blended.

Spread half the batter in an 8 inch baking pan. Spread blueberry filling evenly over batter. Spread remaining batter over filling. Combine remaining flour and sugar in a food processor or mixing bowl. Cut in remaining butter. Stir in almonds. Spread topping over cake. Bake 40-45 minutes or until a tester comes out clean when inserted in center. Serve cake in a pool of strawberry sauce.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 346, fat 13.6g, 34% calories from fat, cholesterol 55mg, protein 3.2g, carbohydrates 55.1g, fiber 2.1g, sugar 42.8g, sodium 20mg, diet points 8.1.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.4, Bread: 0.6, Lean meat: 0.2, Fat: 2.5, Sugar: 2.2, Very lean meat protein: 0.0

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