Mango Lychee Spoon Cake - A healthy dessert
Why I Love This Recipe
Wasn't sure if I should place this recipe under Dietary Needs or Hawaiian, because this recipe comes from Hawaii and is quite healthy..decisions,decisions, decisions. At last I decided to place this recipe under Hawaiian. We found this delightful recipe in the Hawaii Diet Cookbook written by Terry Shintani, M.D., J.D.. M.P.H..
Ingredients You'll Need
1 1/2 Cup Mango juice
16 ounces Mango, sliced
1 cup Lychee, shelled and pitted
2 teaspoons Lemon zest
1/4 cup Lemon juice
1/4 cup Vanilla Rice Dream or other rice milk
1 cup Whole wheat pastry flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven at 350ºF.
Combine juice, fruits and lemon zest. Set aside.
Mix dry ingredients in a seperate bowl. Add rice milk and stir only until moistened.
Spray a 2 quart, round casserole dish with butter flavored cooking spray. Spread the batter into the casserole dish. Spoon the juice and fruit mixture over the batter.
Place into the oven and bake for about 40 to 45 minutes or until golden brown.
Remove from the oven, cool on a rack, and serve warm. Yield 8 servings.