Eating vegetables for dessert

RED SATIN CAKE WITH PEACHES AND RASPBERRIES

This delicious Red Satin Cake gets its extra dose of rich flavor (and vitamins A, C and fiber) from puréed canned beets. With a fruity filling of vitamin-rich canned peaches between the layers, peach topping and raspberries decorating the top, a slice of this delicious cake brings a half-cup of fruits and veggies along with great flavors to your mealtime finale.

Ingredients:

• Non-stick baking spray
• 1 can (14.5 ounces) no-salt-added sliced beets, not drained
• 1 box (18.25 ounces) devil's food cake mix
• 1/3 cup 2% milk
• 3 large eggs
• 1 tablespoon red food coloring (optional)
• 1 can (15 ounces) sliced peaches in juice, not drained
• 3 tablespoons cornstarch
• 8 ounces low-fat cream cheese, softened
• 3/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 12 ounces fresh raspberries, cleaned

Preparation Time: Approximately 20 minutes
Cook Time: Approximately 30 minutes

Preparation:

Preheat oven to 350°F. Spray 2, 8-inch layer pans with baking spray; set aside. Purée beets with their juice in a blender until smooth; set aside.

Mix the cake mix, puréed beets, milk, eggs and food coloring in the large bowl of an electric mixer. Beat on low speed for 30 seconds and on high for 2 minutes, until batter is thick and smooth.

Pour and scrape batter into the prepared pans and bake in the oven for 30 minutes until a tester inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pans on racks for 15 to 20 minutes, until cool enough to touch. Remove the cakes from pans and cool on racks until room temperature.

While the cake is baking prepare filling. Purée peaches with their juice and cornstarch in a blender until smooth. Pour into a large saucepan and cook over medium heat, stirring constantly, until boiling and thick, about 5 minutes; cool completely

To make the frosting, purée cream cheese, 2 tablespoons cooled peach mixture, confectioners' sugar and vanilla in a food processor until smooth; set aside.

To assemble cake, place 1 cake layer on a serving plate, top with the remaining peach mixture and half the raspberries. Place the second layer on top. Ice the sides and top of the cake with cream cheese frosting, and decorate with remaining raspberries. Refrigerate until serving. Cut in 12 wedges and serve.

Servings: 12

Nutrition Information Per Serving: Calories 310; Total fat 10g; Saturated fat 4g; Cholesterol 65mg; Sodium 430mg; Carbohydrate 47g; Fiber 4g; Protein 8g; Sugars 30g; Vitamin A 8%DV*; Vitamin C 15%DV; Calcium 8%DV; Iron 15%DV; Potassium 9%DV

*Daily Value

Serving size: 1/12 cake of an 8-inch layer cake

CARROT SPICE CAKE WITH APRICOT CURD

Ready for a dessert makeover? Turn a simple frosted spice cake into a deliciously easy and nourishing dessert. With puréed canned carrots and tomato paste to replace fat in the batter, and with a sweet curd topping of chunky apricots, a slice of Carrot Spice Cake with Apricot Curd provides more than a half-cup of nutrient-rich fruits and vegetables to your day!

Ingredients:

• Non-stick baking spray
• 1 can (14.5 ounces) no-salt-added sliced carrots, not drained
• 1/4 cup canned no-salt-added tomato paste
• 1/4 cup 2% milk
• 1 box (18.25 ounces) spice cake mix
• 3/4 teaspoon ground cinnamon
• 1 cup raisins
• 3 large eggs
• 2 cans (15 ounces each) apricot halves in juice or extra-light syrup, not drained
• 1/4 cup cornstarch
• 1 tablespoon reduced-fat cream cheese, softened
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Preparation Time: Approximately 15 minutes
Cook Time: Approximately 45 minutes

Preparation:

Preheat oven to 350 degrees F. Spray a 10-inch Bundt pan with baking spray; set aside. Purée carrots with their liquid, tomato paste and milk in a blender until smooth.

Mix cake mix, 1/2 teaspoon cinnamon and raisins in the large bowl of an electric mixer. Add puréed carrot mixture and eggs, and beat on low speed for 30 seconds and on high for 2 minutes, until the batter is thick and smooth.

Pour and scrape batter into the prepared pan and bake in the oven for 45 minutes until a tester inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pan on rack for 20 to 30 minutes, until cool enough to touch. Remove cake from pan and cool on rack until room temperature.

While the cake is baking, prepare the apricot curd. Drain 1 can apricots. Purée the drained and undrained apricots and cornstarch in a blender until smooth. Pour into a large saucepan and cook over medium heat, stirring constantly, until boiling and thick, about 5 minutes. Stir in cream cheese, butter, vanilla and remaining cinnamon until smooth; cool completely. Cut in 12 wedges and serve wedges of cake with sauce.

Servings: 12

Nutrition Information Per Serving: Calories 330; Total fat 9g; Saturated fat 3.5g; Cholesterol 55mg; Sodium 350mg; Carbohydrate 59g; Fiber 4g; Protein 6g; Sugars 37g; Vitamin A 100%DV*; Vitamin C 10%DV; Calcium 8%DV; Iron 15%DV; Potassium 12%DV

*Daily Value

Serving size: 1/12 cake, 1/3 cup sauce

Visit Mealtime.org to find more delicious, easy recipes made with canned food.