Low Fat Cake Recipes

Ingredients:

***BLUEBERRY FILLING***
4 cup fresh blueberries
1/2 cup water
1/3 cup granulated sugar
1 tsp pure vanilla extract
***SHORTCAKES***
1 cup all-purpose flour
1 cup yellow cornmeal -preferably stone-ground
1/4 cup granulated sugar, plus 1 tablespoon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup reduced-fat cream cheese
3/4 cup buttermilk, plus 2 tablespoons
1 tbsp canola oil
1 tsp pure vanilla extract
2 tbsp chopped pecans
lemon curd -see recipe

Instructions:

TO MAKE BLUEBERRY FILLING:

In a saucepan, combine 2 cups blueberries, water and sugar. Bring to a boil
over medium heat. Cook, stirring, until berries soften into a sauce, 3 to
5 minutes. Remove from heat and stir in remaining 2 cups blueberries and
vanilla. Set aside. (The filling will keep, covered, in the refrigerator
for up to 1 day.)

TO MAKE & ASSEMBLE SHORTCAKES:

1. Preheat oven to 425°F. Lightly oil a baking sheet or coat it with
nonstick spray.

2. In a mixing bowl, whisk flour, cornmeal, 1/4 cup sugar, baking powder,
baking soda and salt. Using a pastry blender or your fingers, cut cream
cheese into dry ingredients until mixture resembles coarse meal.

3. In a glass measuring cup, combine 3/4 cup buttermilk, oil and vanilla.
Make a well in the dry ingredients. Add wet ingredients and stir with a
fork until just combined. (Dough will be slightly sticky; do not overmix.)

4. Turn dough out onto a lightly floured surface. Gently pat into a
3/4-inch-thick circle. With a floured knife, cut dough into 8 triangles;
place on prepared baking sheet.

5. In a small bowl, combine pecans and remaining 1 tablespoon sugar. Brush
shortcake tops with remaining 2 tablespoons buttermilk and sprinkle with
pecan mixture.

6. Bake shortcakes for 10 to 12 minutes, or until golden. Transfer to a
wire rack to cool slightly.

7. To serve, split shortcakes in half with a serrated knife. Set bottoms on
dessert plates. Spoon on blueberry filling and lemon curd. Set tops on at
an angle. Serve immediately.

Makes 8 servings.

380 calories per serving; 7 grams protein; 9 grams fat (3.2 grams saturated
fat); 72 grams carbohydrate; 445 mg sodium; 38 mg cholesterol; 5 grams
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



- - - - - - - - - - - - - - - - - -

Preparation Time: 0:00

Servings: 8