Recipes from the July/August 2013 Issue of EatingWell (Slide 5)
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.
Recipe: EatingWell Flag Cake
This delicious zucchini gratin recipe has a delectable crispy Parmesan and breadcrumb topping and is…View slide
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