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Toni Fohey of Waukesha, Wisconsin writes, “With a few alterations over the years, this has become one of my families' favorites. I get requests for the recipe every time I make it for guests.”
This recipe is:
Nutritional Facts 1 piece equals 227 calories, 9 g fat (2 g saturated fat), 23 mg cholesterol, 114 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 2 fat.
Originally published as Cranberry Rhubarb Upside-Down Cake in
Light & Tasty
October/November 2007, p32
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