Strawberry Layer Cake

You can use fresh orange juice instead of Grand Marnier in the cream cheese frosting.

Yield 16 servings (serving size: 1 slice)

Ingredients

• Cake:
• 1 1/4 cups sliced strawberries
• 10 ounce all-purpose flour (about 2 1/4 cups)
• 2 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 2 large egg whites
• 1 cup low-fat buttermilk
• 1/4 teaspoon red food coloring
• Cooking spray
• 
  Frosting:
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 1/3 cup butter, softened
• 2 tablespoons Grand Marnier (orange-flavored liqueur)
• 3 cups powdered sugar
• 12 whole strawberries (optional)

Preparation

1. Preheat oven to 350°.

2. To prepare cake, place sliced strawberries in a food processor; process until smooth.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.

4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.

5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.

6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.

Nutritional Information

Calories: 348

Fat: 11.3g (sat 6.9g,mono 2.8g,poly 0.6g)

Protein: 4.3g

Carbohydrate: 57.7g

Fiber: 0.7g

Cholesterol: 55mg

Iron: 1.1mg

Sodium: 212mg

Calcium: 74mg

Maureen Callahan, Cooking Light, MAY 2009

Cinnamon Crepes with Peaches and Cream Cheese

Make the filling and crepes ahead, and chill until you're ready to use them.

Yield 6 servings (serving size: 1 crepe)

Ingredients

* 1 cup powdered sugar
* 1 cup fat-free cottage cheese
* 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
* 2 teaspoons fresh lemon juice, divided
* 3 1/2 cups sliced peeled peaches (about 1 pound)
* 1 teaspoon granulated sugar
* 1 teaspoon amaretto (almond-flavored liqueur)
* 6 Cinnamon Crepes
* 2 tablespoons sliced almonds, toasted

Preparation

Combine powdered sugar, cheeses, and 1 1/2 teaspoons juice in a food processor; process until smooth. Spoon mixture into a bowl; cover and chill 1 hour.

Combine remaining 1/2 teaspoon juice, peaches, granulated sugar, and amaretto in a bowl; toss gently. Let stand 15 minutes; toss gently.

Place one crepe on each of 6 plates. Spoon 1/2 cup cheese mixture in the center of each crepe; roll up. Top each with 1/2 cup peach mixture; sprinkle with 1 teaspoon almonds. Serve immediately.
Nutritional Information

Calories: 301 (29% from fat)
Fat: 9.6g (sat 5g,mono 3.1g,poly 0.7g)
Protein: 10.7g
Carbohydrate: 43.5g
Fiber: 2g
Cholesterol: 60mg
Iron: 1mg
Sodium: 334mg
Calcium: 90mg

Cynthia Nims, Cooking Light, JUNE 2006

Cream Cheese Frosting

Makes 3 cups.

1/2 cup (1 stick) butter, at room temperature
6 oz cream cheese, at room temperature
1 tsp vanilla extract
3 cups powdered sugar

In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.

Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further. The frosting is ready to use, or for flavor additions.

From Cupcakes! by Elinor Klivans, also available at Crate & Barrel.