Oh my darling Clementines! This clementine-infused dessert takes the cake. No matter how you slice it, it's healthy and hearty. Chock full of nutritious ingredients, it's a guilt-free goodie at its finest.
At a glance
1 cup crushed Kashi Golean cereal 2 tbsp. plain fat-free yogurt 1/3 cup Splenda granular or sugar 1 tbsp. nonfat milk 2 clementines, unpealed 1/4 tsp. baking powder 3 egg whites
Put the clementines in a saucepan and add enough cold water to cover. Bring to a boil for 2 hours and add water if too much has evaporated. Grind the kashi go lean in a blender until it is still coarse and resembles a hard meal. The yield of the kashi should use about 3/4 cup of this. After boiling, let clementimes cool and then cut them in half and take out the seeds. Put them both in a blender and mix until it is a thick pulp. Add all ingredients and keep mixing in the blender until it's smoothie. Put in a greesed pan as long as the cake is about 1 1/2 inch worth of batter inside the pan. Bake at 375 degrees for 45 minutes to an hour. Let sit 10 minutes before removing.
Ready in 3 hours
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