Recipe - Red Blush Cake With Creamy Vanilla Frosting

CREAMY VANILLA FROSTING
1 cup Nonfat yogurt cheese
One half cup Pure maple syrup; PLUS
2 tablespoon Pure maple syrup
3 tablespoon Nonfat dry milk solids
2 teaspoon Vanilla

RED BLUSH CAKE
2 One half cup Wholewheat pastry flour
1 One half teaspoon Baking soda
1 One half teaspoon Cream of tartar
8 ounce Canned nosalt whole beets;
drained OR 6oz steamed
fresh beets, washed and
peeled
8 ounce Crushed pineapple in juice;
drained
Three fourths cup Chopped dates
1 One fourth cup Honey
One half cup Frozen orange juice
concentrate; defrosted
2 teaspoon Vanilla
1 tablespoon Finely grated orange peel
2 Egg whites; unbeaten
2 Egg whites; lightly beaten

Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking
soda and cream of tartar. Set aside. Puree drained beets, pineapple and
dates in blender or food processor, approximately 2 minutes. Transfer to
medium bowl; mix in honey, juice concentrate, vanilla, orange peel and the
2 unbeaten egg whites. Stir into flour mixture until just blended. Gently
stir in 2 lightly beaten egg whites. Do not overmix.

Spoon batter into two 9x11/2inch nonstick round baking pans. Bake at 325
degrees for 35 to 40 minutes, or until toothpick inserted in center comes
out clean. Cool on wire rack for 20 to 30 minutes, then remove cakes from
pans.

(Nutrition facts per serving: 198 calories, 47 grams carbohydrate, 4 grams
protein, no fat, no cholesterol, 140 milligrams sodium, 3 grams dietary
fiber.)

Creamy Vanilla Frosting (Makes 1One half cups) : A day before making cake,
drain a 16ounce carton of plain, nonfat yogurt in a yogurt cheese funnel
to make approximately 1 cup yogurt cheese. (Note: You may also drain yogurt
by placing a coffee filter in a colander. Put the yogurt in the colander,
then place it in the refrigerator with a plate underneath to catch the
liquid that runs through.)

To make frosting: In medium bowl, with electric mixer, beat together yogurt
cheese, maple syrup, milk solids and vanilla until wellblended.

(Nutrition facts per serving: 34 calories, 7 grams carbohydrate, 1 gram
protein, no fat, no cholesterol, 20 milligrams sodium, no dietary fiber.)

ANN's STORY: People use carrots in cakes so why not use beets in a cake?
Perhaps because they are ... well, they're beets, for heaven's sake.

Beets, as you might be guessing, are not among my favorite things. But this
cake certainly is not just because of its great taste, but because it's
fatfree without tasting that way.

Red Blush Cake is a redvelvet lookalike. The beets get credit for giving
the cake its lovely color.

CHEF's NOTES: The cake calls for wholewheat pastry flour, which is
basically wholewheat bread flour. If you can't find it at your grocery
store or at a healthfood shop, you can use half wholewheat flour and half
regular bread flour. Chef Patti Curfman

Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets

Notes: *The recipe is from "Baking Without Fat," by George Mateljan (Health
Valley Foods, 1994). Presented in an article, "Fatfree, greattasting: You
just can't beet that," by Ann Berger of the Charleston Post and Courier;
Sunday, November 16, 1997. Tested by local Chef, Patti Curfman.

Recipe by: BAKING WITHOUT FAT by George Mateljan*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 22,
1998