Red Blush Cake with Creamy Vanilla Frosting
| Yield: | 16 Servings |
| Categories: | Cakes, Beets, Vegetables, Desserts |
| CREAMY VANILLA FROSTING | ||
| 1 | c | Nonfat yogurt cheese |
| 1/2 | c | Pure maple syrup; PLUS |
| 2 | tb | Pure maple syrup |
| 3 | tb | Nonfat dry milk solids |
| 2 | ts | Vanilla |
| RED BLUSH CAKE | ||
| 2 1/2 | c | Whole-wheat pastry flour |
| 1 1/2 | ts | Baking soda |
| 1 1/2 | ts | Cream of tartar |
| 8 | oz | Canned no-salt whole beets; drained OR 6-oz steamed fresh beets, washed and peeled |
| 8 | oz | Crushed pineapple in juice; drained |
| 3/4 | c | Chopped dates |
| 1 1/4 | c | Honey |
| 1/2 | c | Frozen orange juice concentrate; defrosted |
| 2 | ts | Vanilla |
| 1 | tb | Finely grated orange peel |
| 2 | Egg whites; unbeaten | |
| 2 | Egg whites; lightly beaten |
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