Category: cream of wheat

A Healthy Sweet Treat

Could it be? The words cake and healthy in the same sentence? While I’m usually quite indulgent when it comes to desserts (nothing beats the consistency created by creaming fresh butter and sugar), and I am often the first to dismiss “low-fat” recipes (never a fan of the spongey texture), this is one nutrition-packed loaf that’ll have you going back for seconds! Possibly one of the most flavorful cakes that I have ever baked, this sweet delight was a pleasure for the senses. Moist to the touch, with a sweet aroma that’ll warm up your winter blues… you must be wondering what this magical creation is made from. Well, the secret doesn’t lie in artificial sugar, nor does it involve butter substitutes. The secret is an ingredient that many of you may have laying in your pantries just itching to be used up: good old fashioned cream of wheat. When you mix this unusual ingredient with some yogurt, you get a fluffy cake that is low in calories, low in fat, high in calcium and multivitamin-enriched. Glaze it in a honey syrup and you’ve just added some sweet antioxidants. Sprinkle on some almonds and you’ll boost your protein intake and you’ll benefit from some heart-healthy monounsaturated fat. Finish it all off with a touch of almond extract and a sprinkle of sweetened flaked coconut and your tastebuds will love you forever. But enough talk… let us eat cake and feel good about it too!

Almond Coconut Cake

what you’ll need
1 cup cream of wheat, uncooked
1 cup sugar
1 cup plain low-fat or fat-free yogourt
1 tsp baking powder
2 tbsp vanilla
1/2 cup coconut, shredded

for the topping:
1/2 cup honey
1/2 cup water
1 tbsp lemon juice
1/2 cup slivered almonds
1/2 tsp almond extract (optional)

how to do it
Butter or grease an 8” loaf pan and preheat oven to 375F.
In a large bowl, stir the cream of wheat, sugar and baking powder until well combined, then add yogurt and vanilla and stir until thoroughly blended. Stir in coconut until just coated.
Pour into prepared cake pan and bake about 45 minutes, or until golden brown (oven times may vary).
While baking, heat the honey and water on the stovetop over medium heat. Remove from heat after it bubbles, then stir in the lemon juice, almond extract and almonds.
While cake is still warm, pour syrup over top.
Voila. Almond coconut delight!