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Full Online Book HomeLearning KitchenLow_fat - Dessert - Sweet Corn Bread With Mixed Berries And Berry Coulis
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Low_fat - Dessert -  Sweet Corn Bread With Mixed Berries And Berry Coulis Post by :Redsy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1972

Click below to download : Low_fat - Dessert - Sweet Corn Bread With Mixed Berries And Berry Coulis (Format : PDF)

Low_fat - Dessert - Sweet Corn Bread With Mixed Berries And Berry Coulis

Sauce:
1/2 cup fresh or thawed frozen raspberries
1/2 cup fresh or thawed frozen blueberries
1/2 cup fresh or thawed frozen blackberries
2 tablespoons water
2 1/2 teaspoons granulated sugar

Topping:
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons dark brown sugar
1/4 teaspoon orange-flavored water (optional)
1/8 teaspoon grated orange rind

Corn Bread:
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% low-fat milk
2 tablespoons butter, melted
1 tablespoon vegetable oil
1 large egg
cooking spray
1/2 cup frozen fat-free whipped topping, thawed


To prepare sauce, combine the first 5 ingredients in food processor; process until smooth. Strain berry mixture through a fine sieve over a bowl, reserving liquid; discard solids. Cover and chill.

To prepare topping, combine 1 cup each raspberries, blueberries, and blackberries in a large bowl. Add brown sugar, orange-flavored water (if desired), and orange rind; toss gently to combine. Cover and chill.

Preheat oven to 425 degrees.

To prepare corn bread, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cornmeal, 1/3 cup granulated sugar, baking powder and salt in a large bowl, stirring with a whisk. Add milk, butter, oil and egg; stir with a whisk.

Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 425 for 15 minutes or until corn bread is lightly browned and a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Cut corn bread into 9 squares. Spoon about 1 tablespoon sauce onto each of 9 plates, and top with 1 corn bread square. Top each corn bread square with about 1/4 cup fresh berry topping. Spoon about 1 tablespoon whipped topping over each serving.

Yield: 9 servings. 218 cal, 5.6g fat, 4g pro, 38g carb, 2.5g fiber, 32mg chol, 1.2mg iron, 286mg sod, 106mg calc.

Source: Cooking Light-7/02
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