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Ginger Mango Grunt

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

8 ServingsPrep: 25 min. Cook: 25 min.

Ingredients

1/2 cup 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

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.
Place the mango slices, marmalade, lemon juice and remaining nectar
in a blender. Cover and process until chunky.
Transfer to a large skillet; stir in raisins. Bring to a boil. Drop
batter in eight mounds onto the simmering mango mixture. Reduce

2 of 2

Ginger Mango Grunt (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving equals 232 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 136 mg sodium, 47 g carbohydrate, 2 g fiber, 3 g protein.