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Compliments of Diana Dyer, MS, RD

Cornmeal Cake with Berry Sauce

Adapted from a recipe I found in Prevention Magazine - I try all of their recipes each month!

  • 1 C. yellow cornmeal (I use whole grain cornmeal from Bob's Red Mill to get the nutritious fiber and germ)
  • 3/4 cup sugar
  • 1/2 cup whole wheat pastry flour (again, by Bob's Red Mill)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch salt
  • 3 eggs (I use Eggland's Best to increase my intake of omega-3 fatty acids)
  • 1/4 cup extra virgin olive oil
  • 1/2 cup low fat plain yogurt (I use Stoneyfield Farms organic yogurt)
  • 1 Tbsp. freshly grated orange peel
  • 2 Tbsp. orange juice

Sauce ingredients

  • 16 oz. (2 cups) fresh or frozen mixed berries
  • 1/4 cup dry red wine
  • 1 Tbsp. orange juice


  • Combine dry ingredients in a large bowl.
  • Whisk remaining cake ingredients in a small bowl. Add to dry ingredients and stir only until just blended.
  • Put into an 8 inch cake pan that is prepared by spraying with non-stick cooking spray, then line with wax paper, then spray again (be sure to spray the sides of the pan)
  • Bake in 350 degree preheated oven for ~25 minutes (top will be golden brown and edges pulled slightly from the side of the pan).
  • Let cook in pan for 30 minutes. Loosen from pan by running knife around the edges. Place on cake rack and cool thoroughly.

Sauce Directions:

  • Combine berries, wine, and juice. Bring to boil over medium heat, stirring constantly. Boil for 1 full minute.
  • Reduce heat to low, cover, and simmer stirring frequently, for 5 minutes or until the berries are tender and the sauce is thick. Be sure to get the heat down to low quickly enough so that the berries don't boil too vigorously and disintegrate.
  • Cool and serve over cake.

A delightful combination that is EASY to quickly make for a fresh and healthy dessert. I served this after a meal of Mexican food. It was light and complimented the meal perfectly. (one of the rare times I even serve dessert!)