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LOW-FAT BAKING

A Cerealized Dessert

February 18, 1993|MINNIE BERNARDINO | TIMES STAFF WRITER

Sugar-coated corn flakes and jam may be breakfast foods, but they also make a terrific cake for any time of the day.

The crunchy cereal topping covers a sweet cake, lightly flavored with cinnamon and studded with fresh and preserved berries. The jam adds moistness and replaces the fat that would show up in a more traditional cake. The cake also works well without the corn-flake topping, if you want to avoid the extra calories.

BREAKFAST BERRY JAM CAKE 1 1/2 cups sifted flour 3 teaspoons baking powder 1 to 2 teaspoons ground cinnamon 3 tablespoons low-fat butter spread or butter 1/2 cup sugar 1/2 cup thawed nonfat egg substitute (equivalent to 2 eggs) 2 teaspoons vanilla 1/2 cup low-calorie currant, strawberry or raspberry jam 1 1/2 cups chopped strawberries (or mixed berries in season) 1 1/2 cups frosted flakes cereal Powdered sugar, optional Whole or sliced strawberries (or other berries) for garnish, optional 1 cup nonfat plain yogurt swirled with 1 tablespoon berry jam

Re-sift flour with baking powder and cinnamon and set aside.

Cream butter spread and sugar in mixer bowl until light and fluffy. Beat in egg substitute and vanilla. Mix in 1/4 cup jam. Add dry ingredients to egg mixture, mixing just to blend. Fold in chopped berries. Swirl in remaining 1/4 cup jam.

Turn batter into 10-inch, 2-inch-deep, round cake pan lightly buttered or sprayed with non-stick vegetable cooking spray. Sprinkle top with frosted flakes, lightly swirling some into batter. Bake at 350 degrees 35 to 40 minutes or until top is golden brown and wood pick inserted in center comes out clean.

Garnish with light sprinkling of powdered sugar and additional strawberries. Serve warm with yogurt-jam mixture. Makes 12 servings.

Each serving contains about: 177 calories; 193 mg sodium; 9 mg cholesterol; 3 grams fat; 34 grams carbohydrates; 4 grams protein; 0.36 gram fiber.

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