Adorned with fresh organic blueberries, strawberries and raspberries, guests will certainly salute the hostess who adorns the dessert table with the United States' symbol of freedom.
SAN DIEGO, July 1, 2016 — What could be more American than an Eating Well Flag Cake for dessert this Fourth of July?
Adorned with fresh organic blueberries, strawberries and raspberries, and made with healthy ingredients, guests will certainly salute the hostess who adorns the dessert table with the United States’ symbol of freedom.
- 1 1/4 cups granulated sugar (or sugar substitute)
- 1/3 cup canola oil
- 4 tablespoons unsalted butter, at room temperature (or butter substitute)
- 4 large eggs, at room temperature
- 2 cups whole-wheat pastry flour or all-purpose flour (or gluten free flour)
- 1 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Zest and juice from 1 lemon
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 12 ounces reduced-fat cream cheese (Neufchatel) at room temperature
- 1/2 cup powdered sugar plus 2 tablespoons, divided (or sugar substitute)
- 3 tablespoons low-fat plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 1/2 cup blueberries
- 2 cups sliced fresh strawberries
How to Prepare
- Preheat oven to 350 degrees. Line the bottom of a 9 by 13 inch pan with parchment paper; coat the paper and sides of the pan with cooking spray.
- Beat granulated sugar, oil and butter in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, until just incorporated.
- Whisk whole-wheat or all-purpose flour (or flour substitute), cake flour baking powder, baking soda and salt in a medium bowl. Combine buttermilk, lemon zest, lemon juice, vanilla and almond extract in a measuring cup. With the mixer on low speed, add the dry ingredients to the mixing bowl alternately with the buttermilk mixture, beating just until incorporated after each addition, scraping down the sides as necessary. Spread the batter in the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 28 to 34 minutes. Let cool in the pan on a wire rack for 15 minutes. Turn out onto the rack and let cool completely, approximately an hour.
- Beat cream cheese, 1/2 cup powdered sugar (or sugar substitute), yogurt and 1/2 teaspoon vanilla in a mixing bowl until smooth.
- Decorate: Invert the cake onto a platter. Spread the frosting over the top and the sides. Mark three horizontal lines for the white “stripes” and a rectangle in the upper left hand corner for the “blue rectangle.” Gently pat berries with a paper towel to dry. Make three “stripes” of raspberries on the marked lines. Place half of the blueberries on the “blue rectangle,” leaving space between berries.
Sift the remaining two tablespoons powdered sugar over the raspberries and blueberries to make them the white “stripes” and “stars.” Fill the rest of the “blue rectangle” with the remaining blueberries. Place strawberries between the rows of raspberries as the red “stripes.”
This beautiful dessert masterpiece makes 20 guest-pleasing servings.
Each serving is 264 calories, low in fat and packed with Vitamin C.
From all of us at LifeCycles, have a safe and memorable Fourth of July!
Until next time, enjoy the ride in good health!
Laurie Edwards-Tate, MS, is a health care provider of over 32 years. As a featured “Communities Digital News” columnist, LifeCycles with Laurie Edwards-Tate emphasizes healthy aging and maintaining independence, while delighting and informing its readers. Laurie is a recognized expert in home and community-based, long-term care services, and is also an educator.
In addition to writing for “Communities Digital News,” Laurie is the President and CEO of her firm, At Your Home Familycare, which serves persons of all ages who are disabled and infirm with a variety of non-medical, in-home care and concierge services.
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