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the chef’s kitchen Each month, local chef and culinary expert Marie Glass Harrington cooks up something to tempt your taste buds.

mom’s mini chocolate cakes with strawberries & honey yogurt

My mom loved chocolate! As a tribute to my mom, Nancy Koppenhaver Glass, I have created a healthy variation of her favorite black chocolate birthday cake recipe with these mini fat-free chocolate cakes. I’ve taken out the oil, added bananas and layered it with sliced strawberries and yogurt. The strawberries are a great source of fiber and vitamin C. Bananas are considered by many as a “super food.” The yogurt helps with your daily calcium allowance. My reasoning for serving the cake as individual mini cakes is simple: A big piece of cake would overwhelm my mom. For me, cutting the cake into mini cakes is great for portion control. I used a 2-inch round cookie cutter for the base cake and a 1-inch cutter for the top cake. Sometimes, you can find honey-flavored yogurt at the store, so there is no need to stir together your own mixture. Now health-conscious eaters can have their chocolate cake and eat it, too! YIELDS ONE 13X9X2-INCH CAKE (ABOUT 15 SERVINGS) 2

cups sugar

1

teaspoon baking powder

2

cups unbleached all-purpose flour

¼ teaspoon salt

¾ cup unsweetened cocoa

2

eggs

teaspoons baking soda

2

teaspoons vanilla

1

cup skim milk

2

1

cup black coffee

1

cup very ripe bananas, mashed well (about 2½ bananas)

Preheat oven to 350°F. Spray a 13x9x2-inch baking pan with baking spray. Set aside. In a medium bowl, sift or whisk together sugar, flour, cocoa, baking soda, baking powder and salt. Set aside. In a large bowl, mix together eggs, vanilla, milk, coffee and bananas. Add flour mixture to the egg mixture. Mix well, about 2 minutes. Pour batter into prepared pan. Bake at 350°F for about 40 minutes or until tests done with a toothpick or skewer. Cool before cutting. Cut cake into desired shapes. STRAWBERRY INGREDIENTS: 8

cups sliced strawberries

1

tablespoon honey

In a medium bowl, mix together gently. Cover and set aside in refrigerator until plating. YOGURT INGREDIENTS: 1

cup nonfat Greek yogurt

1

tablespoon honey

In a small bowl, stir together gently. Cover and set aside in refrigerator until plating. ASSEMBLY: Slice a 2-inch round cake in half horizontally. Place half on serving plate. Top with a heaping teaspoon of honey yogurt. Top with other half of the cake round. Repeat with yogurt and strawberry layers. Center a 1-inch cake round on top. Add 1/2 cup strawberries to the side of the mini cake. Garnish with a tablespoon of the honey yogurt mixture. Serve immediately.

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marionhealthyliving.com | MAY 2013

Marion Healthy Living May'13  

Inspiring A Healthier, Balanced Lifestyle

Marion Healthy Living May'13  

Inspiring A Healthier, Balanced Lifestyle