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20 minute dinner recipes

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EatingWell Flag Cake

http://www.eatingwell.com/recipes/eatingwell_flag_cake.html

From EatingWell:  July/August 2013

Though this stunning red, white and blue American flag cake screams “Fourth of July Cake,” it’s such a good dessert you’ll want to make it for Memorial Day and other summer holidays too. We made this flag cake recipe healthy, with less saturated fat and calories than traditional versions, by replacing some butter in the yellow sheet cake with oil. Plus, for the cream cheese frosting, we used reduced-fat cream cheese and low-fat Greek yogurt instead of full-fat cream cheese and butter. And for decorations we used fresh blueberries, strawberries and raspberries dusted with confectioners’ sugar instead of loads of piped-on frosting.

20 servings | Active Time: 1 1/4 hours | Total Time: 3 hours

Ingredients

Cake

Frosting & Decoration

Preparation

  1. To prepare cake: Preheat oven to 350°F. Line the bottom of a 9-by-13-inch baking pan with parchment paper; coat the paper and sides of the pan with cooking spray.
  2. Beat granulated sugar, oil and butter in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, until just incorporated.
  3. Whisk whole-wheat (or all-purpose) flour, cake flour, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, lemon zest, lemon juice, 2 teaspoons vanilla and almond extract in a measuring cup. With the mixer on low speed, add the dry ingredients to the mixing bowl alternately with the buttermilk mixture, beating just until incorporated after each addition, scraping down the sides as necessary. Spread the batter in the prepared pan.
  4. Bake until a toothpick inserted in the center comes out clean, 28 to 34 minutes. Let cool in the pan on a wire rack for 15 minutes. Turn out onto the rack and let cool completely, about 1 hour.
  5. To prepare frosting: Beat cream cheese, 1/2 cup confectioners’ sugar, yogurt and 1/2 teaspoon vanilla in a mixing bowl until smooth.
  6. To decorate: Invert the cake onto a platter. Spread the frosting over the top and sides. Mark 3 horizontal lines for the white “stripes” and a rectangle in the upper lefthand corner for the “blue rectangle.” Gently pat berries with a paper towel to dry. Make 3 “stripes” of raspberries on the marked lines. Place half of the blueberries in the “blue rectangle,” leaving space between each berry. Sift the remaining 2 tablespoons confectioners’ sugar over the raspberries and blueberries to make them the white “stripes” and “stars.” Fill the rest of the “blue rectangle” with the remaining blueberries. Place strawberries between the rows of raspberries as the red “stripes.”

Nutrition

Per serving : 264 Calories; 11 g Fat; 4 g Sat; 4 g Mono; 57 mg Cholesterol; 35 g Carbohydrates; 5 g Protein; 2 g Fiber; 212 mg Sodium; 113 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 other carbohydrate, 2 fat

Tips & Notes