Red blush cake with creamy vanilla frosting

16 Servings

Ingredients

Quantity Ingredient
1 cup Nonfat yogurt cheese
½ cup Pure maple syrup; PLUS
2 tablespoons Pure maple syrup
3 tablespoons Nonfat dry milk solids
2 teaspoons Vanilla
2½ cup Whole-wheat pastry flour
1½ teaspoon Baking soda
1½ teaspoon Cream of tartar
8 ounces Canned no-salt whole beets; drained OR 6-oz steamed fresh beets, washed and peeled
8 ounces Crushed pineapple in juice; drained
¾ cup Chopped dates
1¼ cup Honey
½ cup Frozen orange juice concentrate; defrosted
2 teaspoons Vanilla
1 tablespoon Finely grated orange peel
2 Egg whites; unbeaten
2 Egg whites; lightly beaten

Directions

CREAMY VANILLA FROSTING

RED BLUSH CAKE

Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking soda and cream of tartar. Set aside. Puree drained beets, pineapple and dates in blender or food processor, approximately 2 minutes. Transfer to medium bowl; mix in honey, juice concentrate, vanilla, orange peel and the 2 unbeaten egg whites. Stir into flour mixture until just blended. Gently stir in 2 lightly beaten egg whites. Do not overmix.

Spoon batter into two 9x1-½-inch nonstick round baking pans. Bake at 325 degrees for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack for 20 to 30 minutes, then remove cakes from pans.

(Nutrition facts per serving: 198 calories, 47 grams carbohydrate, 4 grams protein, no fat, no cholesterol, 140 milligrams sodium, 3 grams dietary fiber.)

Creamy Vanilla Frosting (Makes 1-½ cups) : A day before making cake, drain a 16-ounce carton of plain, nonfat yogurt in a yogurt cheese funnel to make approximately 1 cup yogurt cheese. (Note: You may also drain yogurt by placing a coffee filter in a colander. Put the yogurt in the colander, then place it in the refrigerator with a plate underneath to catch the liquid that runs through.)

To make frosting: In medium bowl, with electric mixer, beat together yogurt cheese, maple syrup, milk solids and vanilla until well-blended.

(Nutrition facts per serving: 34 calories, 7 grams carbohydrate, 1 gram protein, no fat, no cholesterol, 20 milligrams sodium, no dietary fiber.) ANN's STORY: People use carrots in cakes - so why not use beets in a cake? Perhaps because they are ... well, they're beets, for heaven's sake.

Beets, as you might be guessing, are not among my favorite things. But this cake certainly is - not just because of its great taste, but because it's fat-free without tasting that way.

Red Blush Cake is a red-velvet look-alike. The beets get credit for giving the cake its lovely color.

CHEF's NOTES: The cake calls for whole-wheat pastry flour, which is basically whole-wheat bread flour. If you can't find it at your grocery store or at a health-food shop, you can use half whole-wheat flour and half regular bread flour. --Chef Patti Curfman Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Notes: *The recipe is from "Baking Without Fat," by George Mateljan (Health Valley Foods, 1994). Presented in an article, "Fat-free, great-tasting: You just can't beet that," by Ann Berger of the Charleston Post and Courier; Sunday, November 16, 1997. Tested by local Chef, Patti Curfman.

Recipe by: BAKING WITHOUT FAT by George Mateljan* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 22, 1998

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