CAKE
2/3 c Sugar 1 ts Baking powder
3 tb Margarine, softened 1 ts Baking soda
2 Egg yolks 1/2 ts Ground nutmeg
2 ts Vanilla 1/4 ts Salt
1 3/4 c Yellow cornmeal 1 1/2 c Low-fat buttermilk
3/4 c Flour Vegetable cooking spray
-TWO BERRY SAUCE-
3/4 c Frozen blackberries, divided 1/4 c Unsweetened orange juice
3/4 c Frozen raspberries, divided 2 ts Cornstarch
1/4 c Water 2 tb Chambord (raspberry liqueur)
1 tb Sugar
For the Cake:
1. Cream sugar, margarine and egg yolks together at medium speed of an
electric mixer until light and fluffy. Add vanilla; beat at low speed
until blended.
2. Combine cornmeal and next 5 ingredients. With mixer on low speed,
add to creamed mixture alternately with buttermilk, beginning and
ending with cornmeal. Pout into a 9″ round cakepan coated with
cooking spray. Bake at 350F for 40 minutes or until wood pick
inserted comes out clean. Cool in pan 10 minutes, remove from pan and
cool on rack. Serve with Two-Berry Sauce.
For the Sauce:
1. Position knife blade in food processor; add half of the berries,
water, and orange juice. Process 1 minute or until smooth.
2. Combine sugar and cornstarch in a small saucepan, stirring well.
Gradually add berry puree, stirring with a wire whisk until blended.
Bring to a boil over medium heat, cook 1 minute or until thickened.
Add remaining berries and Chambord; heat thoroughly. Yields: 1 1/4 c.
Serving information:
Cake: 257 calories; fat 6.1 gm; sodium 239 mg Sauce: 16 calories;
fat .1 gm; sodium 0 mg
Yields
10 servings