–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