Raspberry "Shortcakes"

Ingredients:

Cake:

• 1 1/2 cups whole-grain pastry flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, separated
• 1/2 cup 1 % of fat-free buttermilk
• 1/2 cup extra-virgin olive oil
• 1/2 cup granular sugar substitute
• 1 tbsp grated lemon zest
• 2 tsp lemon extract

Topping:

• 1 cup low-fat yogurt
• 1 cup fat-free or light whipped topping
• 2 cups fresh raspberries

Makes 8 Servings

1. For the cake: Heat oven to 350 F. Lightly coat a 7-by 11-inch baking pan with cooking spray.
2. Whisk together flour, baking soda, baking powder and salt in a large bowl; form a well in the center.
3. In a medium large bowl, with an electric mixer on high speed, beat egg whites until stiff peaks form, about 3 minutes; set aside.
4. In another medium bowl, with an electrc mixer at medium speed, beat egg yolks, buttermilk, oil, sugar substitute, zest and lemon extract until smooth, about 1 minute. Pour yolk mixture into center of dry ingredients; stir gently until just combined. Gently fold in half of the egg whites to lighten the batter, then fold in the remaining whites until just combined.
5. Pour batter into pan and bake until edges are lightly brown and a tester inserted in the center comes out clean, 20-22 minutes. Let cake cool in pan; remove from pan and transfer to wire rack to cool completely. When ready to serve, cut cooled cake into 8 (2 1/2- by 3 1/2-inch) pieces.
6. For the topping: Just before serving, place yogurt in a small bowl and fold in whipped topping. Spoon 1/4 cup topping and 1/4 cup raspberries onto each piece of cake and serve.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dessert is a classic twist on the traditional American dessert Strawberry Shortcake. The whipped yogurt topping is fluffy and even more delicious when you add a little bit of almond and vanilla extracts. If you don't have any lemon extract, don't worry. You can use vanilla and or almond extracts in place of the lemon extract and the cake will still taste delicious. You can also use any kind of berry as a topping and it will still be delicious. Also, don't forget to mix your dry ingredients separately from your wet ingredients so the cake will come out fluffy and moist. I've also learned from previous cake making experiences that the key to a fluffy and moist cake is buttermilk. Buttermilk just makes sweet dishes melt in your mouth. I highly recommend serving this sweet dessert for company and this dessert is also made best on the day of the party because it's fresh and moist.