Publisher Photo
Publisher Photo
Raisins, walnuts and dried plums fill this fruitcake-like dessert shared by Kera Bredin from Vancouver, British Columbia. "When I have leftover egg whites, I like to make this old Russian family recipe," Kera says.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup raisins
  • 1 cup chopped pitted dried plums
  • 1 cup chopped walnuts
  • 4 egg whites
  • 1 teaspoon vanilla extract

Directions

In a bowl, combine flour, sugar, baking powder and salt. Stir in raisins, plums and walnuts; toss to coat evenly. In a bowl, beat egg whites on high speed until stiff peaks form. Stir about a third of the egg whites and vanilla into flour mixture. Fold in remaining egg whites. Transfer to a 9-in. square baking dish coated with cooking spray.
Bake at 300° for 40-45 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool. Cut into squares. Yield: 16 servings.
Originally published as Mazurka in Light & Tasty December/January 2004, p64

Nutritional Facts

1 piece: 177 calories, 5g fat (1g saturated fat), 0 cholesterol, 83mg sodium, 32g carbohydrate (0 sugars, 2g fiber), 3g protein.

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup raisins
  • 1 cup chopped pitted dried plums
  • 1 cup chopped walnuts
  • 4 egg whites
  • 1 teaspoon vanilla extract
  1. In a bowl, combine flour, sugar, baking powder and salt. Stir in raisins, plums and walnuts; toss to coat evenly. In a bowl, beat egg whites on high speed until stiff peaks form. Stir about a third of the egg whites and vanilla into flour mixture. Fold in remaining egg whites. Transfer to a 9-in. square baking dish coated with cooking spray.
  2. Bake at 300° for 40-45 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool. Cut into squares. Yield: 16 servings.
Originally published as Mazurka in Light & Tasty December/January 2004, p64

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