Beet-Berry Cakes The juice of this naturally sweet root vegetable may help improve exercise endurance. The beets are steamed in this recipe, which keeps fat to a minimum.Cooking spray 1/3 cup vegetable oil 1/3 cup sugar 2 large eggs 1 tsp grated lemon zest 1/2 tsp vanilla extract 1 cup peeled, finely grated beets (from 2 medium) 1 cup all-purpose flour 1 tsp baking soda. 3/4 tsp baking powder 1/2 tsp kosher salt 1/2 tsp ground allspice 1 cup fresh or frozen raspberries, lightly crushed Greek yogurt and fresh raspberries, to serve 1. Preheat oven to 350°F. Lightly coat six 4-ounce ramekins or ovenproof cups with cooking spray. In a large bowl, whisk together oil, sugar, eggs, lemon zest, and vanilla until well blended, about 2 minutes. Then stir in grated beets. 2. In a separate bowl, sift together flour, baking soda, baking powder, salt, and allspice, then add to the beet mixture, combining well. Fold in the raspberries. Divide the mixture among the prepared cups. 3. Place cups in a baking pan and fill the pan with enough boiling water to reach halfway up the sides of the cups. Bake until the top of the cake springs back when lightly touched, 15 to 25 minutes. Cool 10 minutes, then turn cakes out of cups. Serve warm with Greek yogurt and fresh raspberries.Makes 6 servings Per serving: 290 cal, 14 g fat (1.5 g sat), 35 g carbs, 480 mg sodium, 3 g fiber, 6 g protein
Posted on: Fri, 30 Aug 2013 03:54:35 +0000
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