Recipe of the Day: Flag Cake…Healthy Style!

What’s red, white and blue and good for you? A “Flag Cake” healthy style!! Everyone loves these gorgeous masterpieces. You’ll be a hit at your 4th of July party (or any other party) and what’s even better, everyone can have a slice (or two) and with less saturated fat and fewer calories than the traditional dessert, no one will walk away with a bad case of the food guilt. In replacing butter in the yellow sheet cake with oil as well as using reduced fat cream cheese and low fat Greek yogurt for the frosting, we have created the best of both worlds, a sweet treat that is a healthy treat! The topper, fresh strawberries, blueberries and raspberries that you can dust with confectioner’s sugar. Enjoy this holiday season, relax, and enjoy some scrumptious cake.

Serves: 20
Active Time: 1 1/4 hours
Total Time: 3 hours

●    1 1/4 cups granulated sugar
●    1/3 cup canola oil
●    4 tablespoons unsalted butter, at room temperature
●    4 large eggs, at room temperature (see Tips)
●    2 cups whole wheat pastry flour (see Tips) or all purpose flour
●    1 cup cake flour
●    1 1/2 teaspoons baking powder
●    1/2 teaspoon baking soda
●    1/2 teaspoon salt
●    1 cup buttermilk
●    Zest and juice from 1 lemon
●    2 teaspoons vanilla extract
●    1/2 teaspoon almond extract

Frosting & Decorations
●    12 ounces reduced fat cream cheese at room temperature
●    1/2 cup confectioners’ sugar plus 2 tablespoons, divided
●    3 tablespoons low fat plain Greek yogurt
●    1/2 teaspoon vanilla extract
●    1 1/2 cups raspberries
●    1/2 cup blueberries
●    2 cups strawberries, sliced

1.    To prepare cake: Preheat oven to 350°F. Line the bottom of a 9­by­13­inch baking pan with parchment paper; coat the paper and sides of the pan with cooking spray.
2.    Beat granulated sugar, oil and butter in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, until just incorporated.
3.    Whisk whole-wheat (or all purpose) flour, cake flour, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, lemon zest, lemon juice, 2 teaspoons vanilla and almond extract in a measuring cup. With the mixer on low speed, add the dry ingredients to the mixing bowl alternately with the buttermilk mixture, beating just until incorporated after each addition, scraping down the sides as necessary. Spread the batter in the prepared pan.
4.    Bake until a toothpick inserted in the center comes out clean, 28 to 34 minutes. Let cool in the pan on a wire rack for 15 minutes. Turn out onto the rack and let cool completely, about 1 hour.
5.    To prepare frosting: Beat cream cheese, 1/2 cup confectioners’ sugar, yogurt and 1/2 teaspoon vanilla in a mixing bowl until smooth.
6.    To decorate: Invert the cake onto a platter. Spread the frosting over the top and sides. Mark 3 horizontal lines for the white “stripes” and a rectangle in the upper left hand corner for the “blue rectangle.” Gently pat berries with a paper towel to dry. Make 3 “stripes” of raspberries on the marked lines. Place half of the blueberries in the “blue rectangle,” leaving space between each berry. Sift the remaining 2 tablespoons confectioners’ sugar over the raspberries and blueberries to make them the white “stripes” and “stars.” Fill the rest of the “blue rectangle” with the remaining blueberries. Place strawberries between the rows of raspberries as the red “stripes.”

Tips & Notes
●    Make Ahead Tip: Prepare frosting and refrigerate for up to 3 days. Let come to room temperature before using.
●    Bring eggs to room temperature by either setting them out on the counter for 15 minutes or submerging them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Per serving: 264 calories; 11 g fat (4 g sat, 4 g mono); 57 mg cholesterol; 35 g carbohydrates;
16 g added sugars; 5 g protein; 2 g fiber; 212 mg sodium.


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