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Eat More Fruits, Vegetables and Cake?

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Carrot Spice Cake with Apricot Curd

(Family Features) - Despite the government, media and academia stressing the importance of eating enough fruits and vegetables, more than two-thirds of Americans aren't getting the desired daily number of servings, according to the Centers for Disease Control and Prevention. If the growing waistlines of consumers are any indication, they are getting enough sweets. 

What if you could have both? Imagine sampling a nutrient-laden Red Satin Layer Cake with Peaches and Raspberries or a Carrot Spice Cake with Apricot Curd. Entertain guests with Stuffed Garlic Spinach Bread or serve up a breakfast of Sweet Potato Pecan Waffles with Praline Peaches. Or, whip up a healthier version of German Chocolate Cake.

Chef and cookbook author Andrew Schloss and the Canned Food Alliance have developed baked goods recipes that help you sneak in up to a half cup of fruits or vegetables per serving. They use prepared cake mixes and replace the traditional fat-laden oils with canned fruits and vegetables. You can explore these concoctions, dubbed CANfidential Creations, at www.mealtime.org.

Not only are canned foods a convenient ingredient substitute, they provide a great way to eat more healthfully. In fact, a recent University of California - Davis study concluded that a diet including all forms of fruits and vegetables - canned, fresh and frozen - is best. Choosing one form over another ignores the nutritional benefits that each provides, the study found.

For hundreds of healthy and easy-to-prepare recipes that make healthful eating easy, log on to www.mealtime.org.

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Carrot Spice Cake with Apricot Curd

  • Nonstick 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, divided
  • 1 cup raisins
  • 3 large eggs
  • Apricot Curd
  • 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
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    1. Preheat oven to 350°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.
    2. 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.
    3. 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.
    4. While the cake is baking, prepare the apricot curd. Drain 1 can apricots. Purée the both 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.
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Calories: 330g     Total Fat: 9g
Cholesterol: 55mg     Protein: 6g
Carbohydrates: 59g     Sodium: 350mg

Servings: 12

Notes, Tips & Suggestions
Serving size: 1/12 cake, 1/3 cup sauce

SOURCE: Canned Food Alliance

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