Raspberry Applesauce Coffee Cake

Oven: 350F / 180C Spray 8-inch square baking pan with nonstick
cooking oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: 3/4 cup and 1 cup.
1/ Combine berries and water in small saucepan. Bring to a boil over
high heat. Reduce heat to medium. Combine 2 tablespoons sugar,
cornstarch and 1/4 teaspoon nutmet in small bowl. Stir into raspberry
mixture. Cook and stir until mixture boils and thickens. Cook and
stir 2 minutes more; set aside. 2/ Combine 3/4 cup flour and
remaining 5 tablespoons sugar in medium bowl. Cut in margarine with
pastry blender until mixture resembles coarse meal; set aside 1/2 cup
crumb mixture for topping. 3/ Add remaining 1 cup flour, walnuts,
powder, soda, 1/4 tsp. nutmeg, and cloves to crumbs. Add egg whites
and applesauce; beat until well combined. Spread half of batter into
prepared backing pan. Spread raspberry mixture over batter. Decorate
as follows: drop remaining batter into small mounds on top in a
pattern (diagonals or lattice). Sprinkle with reserved topping. 4/
Bake 40 to 45 minutes or until edge start to pull away from side of
pan. Serve warm or cool.

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NOTES : PIL =3D Publications International, Ltd (Illinois) Dietary
Exchanges for 1/9: 1 starch, 1-1/2 fruit, 1 fat