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Blueberry Crumb Cake Here is another make-ahead that is best prepared when you have more time. Wheat germ is a good source of iron, which helps fend off fatigue; sprinkle some on yogurt or cottage cheese for a deliciously different snack. Healthy addition: Blend one peeled orange, seven medium strawberries and two-thirds cup plain nonfat yogurt into a take-along smoothie. Ingredients: 1 cup flour 1/4 cup whole-wheat flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 4 tablespoons butter or stick margarine 2/3 cup sugar 2 egg whites Grated zest from two medium oranges (save one orange to make the smoothie, if desired) 1 teaspoon vanilla extract 3/4 cup fat free buttermilk Cooking spray 1 cup blueberries Directions: Heat oven to 350-degrees. In a medium bowl, stir together wheat germ, flour and brown sugar. With a pastry blender or a large fork, cut in butter until mixture forms coarse crumbs; set aside. Prepare cake batter. In a large sift together flours, baking powder, baking soda and salt. In another bowl, beat together butter, sugar, egg whites, orange zest and vanilla. Alternately beat in flour mixture and buttermilk until blended. Pour into a 9-inch round cake pan coated with cooking spray. Scatter blueberries on top and sprinkle with crumb toping. Bake for 45 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack. Recipe makes 12 servings. Nutritional information per serving: Calories: 156 Protein: 9g Carbohydrate: 25g Fat: 5g Fiber: 1g
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