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
- 1/2 cup low fat plain yogurt
(I use Stoneyfield Farms organic yogurt)
- 1 Tbsp. freshly grated
- 2 Tbsp. orange juice
oz. (2 cups) fresh or frozen mixed berries
cup dry red wine
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.
- 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
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!)