Cornmeal Cake With Blueberry Sauce

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* Exported from MasterCook *

 

Cornmeal Cake With Blueberry Sauce

 

Recipe By : Prevention Magazine, January 2002, page 162

Serving Size : 8 Preparation Time :0:00

Categories : Cakes And Frostings Fruits

Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

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

1 cup yellow cornmeal

3/4 cup sugar

1/2 cup whole grain pastry flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

2 egg whites

1/4 cup extra virgin olive oil

1/2 cup fat-free plain yogurt -- (4 oz)

1 tablespoon freshly grated orange peel

2 tablespoons orange juice

1 pint fresh or frozen blueberries

1/4 cup dry red wine

1 tablespoon orange juice

 

Makes 8 servings

 

1. To make the cake: Preheat the oven to 350F. Coat an 8 " -round cake pan

with cooking spray. Line the pan bottom with a round of wax paper, and

coat the wax paper with cooking spray.

 

2. In a large bowl, combine the cornmeal, sugar, flour, baking powder,

baking soda, and salt.

 

3. In a medium bowl, using a wire whisk, beat the eggs, egg whites, oil,

yogurt, orange peel, and juice. (The mixture may look curdled.) Add to the

cornmeal, and stir just until blended. Place in the prepared pan.

 

4. Bake for 25 minutes, or until browned and firm, and a wooden pick

inserted off-center comes out clean.

 

5. Cool in the pan on a rack for 30 minutes. Loosen the edge, and turn

the cake out onto the rack. Peel off the wax paper, and let the cake cool

completely.

 

6. To make the sauce: In a medium saucepan, combine the blueberries, wine,

and juice. Bring to a boil over medium-high heat, stirring

constantly. Boil for 1 minute.

 

7. Reduce the heat to low, cover, and simmer, stirring frequently, for 5

minutes, or until the blueberries are tender and the sauce is thick.

 

8. Place the sauce in a bowl, partially cover, and let it cool. Serve

with the cake.

 

Per serving: 274 cal, 6 g pro, 43 g carb, 9 g fat, 1 g sat. fat, 53 mg

chol, 3 g fiber, 263 mg sodium

 

Reprinted from Meals That Heal by Anne Egan and Regina

Ragone. MS. RD. Copyright 2001 by Rodale Inc.

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