12 servings 3 Better Balance Bites/Blue Points
Calories 148 Fat 3.5g Carbs 42g Fiber 0.9g Protein 6.4g
8 servings 4 Better Balance Bites/Blue Points
Calories 222 Fat 5.2g Carbs 63.1g Fiber 1.3g Protein 9.6g
Ingredients :
Cake and Topping
Cooking/Baking spray
2 cups flour
2 tsp baking powder
1 egg, room temperature
1/4 cup light butter (I use I Can’t Believe It’s Not Butter Light)
1/4 cup unsweetened applesauce
1 tsp vanilla
3/4 cup powdered sugar replacement (see notes)
Filling
1 1/2 cup almond milk
3 egg yolks, room temperature
1/2 cup sugar replacement
1/4 cup cornstarch
Pinch salt
8 oz. Roy’s Light Homemade Cream Cheese (see notes)
1 1/2 tsp vanilla
1/2 cup diced strawberries, about 4 large (see notes)
1/2 cup blueberries (see notes)
Directions
1. Prepare the Cake and Topping at least 1 hour before assembly: Coat an 8” cake or springform pan (see notes) with cooking or baking spray. For added protection, line the bottom with a piece of parchment.
2. In a small bowl, whisk together the flour and baking powder, and set aside.
3. In a medium bowl, beat together the egg, light butter, applesauce, and vanilla until well blended. Beat in the sugar replacement until well distributed.
4. Add the flour mixture in two additions and combine each with a spoon or spatula until a dough ball forms. You way want to go in with your hands as it thickens. Remove 1/3 of the dough, divide it into 2 pieces, wrap each in plastic wrap, and set in the freezer for at least an hour. (see notes)
5. Place the remaining dough into the prepared pan and spread it across the bottom and at least 1” up the sides. Make certain the “corners” of the pan are not too thick by pressing them with a finger, spoon, or measuring cup. Set the cake pan in the refrigerator.
6. Prepare the Filling: After the cake shell has been in the refrigerator about 30 minutes, start the filling. In a medium saucepan, heat the milk, yolks, sugar, cornstarch, and salt over medium-high, stirring constantly until the mixture thickens. Once it’s thickened, let it cook another 2-3 minutes, stirring constantly, to release any excess moisture. To test if it is thick enough, coat the back of a spoon with cream and run a finger through it. If the line you create remains, it is done. (This is called nappé.) Set aside to cool about 15 minutes.
7. While the cream is cooling, preheat the oven to 375° F.
8. Once the cream is slightly cooled, add the cream cheese and vanilla, and whisk to combine. If you’re having any issues incorporating them, use an electric mixer.
9. Remove the cake dough-lined pan from the refrigerator. Spoon the cream filling into the pan (it should come up the sides at almost the height of the dough there) and smooth with a spoon. Sprinkle the blueberries and diced strawberries on top of the cream, lightly pressing them down into it.
10. Remove one of the two dough balls from the freezer and grate the frozen dough on top of the cream/fruit filling. Repeat with the second dough ball.
11. I recommend using a cake strip (see notes) around the pan, but it isn’t required. Bake for 22-25 minutes, until the top is lightly browned and the cream underneath jiggles slightly (but doesn’t slosh) when shaken.
12. Allow it to cool 15-20 minutes on a cooling rack before trying to remove the cake from the pan. If you used a springform pan, simply unlatch the pan and remove the cake. If you used a regular cake pan, turn it out onto a plate, then lay the cooling rack on top (which is actually the bottom) and carefully turn it right-side up onto the cooling rack.
13. Allow the cake to cool completely before transferring it to a plate and setting in the refrigerator to firm up. Chill it at least 1 hour before serving. (see notes)
Notes
· If you don’t have or can’t find powdered sugar replacement, you can run regular sugar replacement through a mini food processor or spice grinder to make it “powdery.” Let the powder settle a moment before opening the food processor/spice grinder lid.
· You can, of course, use store-bought cream cheese, but the bites/points may change.
· Feel free to try different fruits. Banana and strawberry, (drained) pineapple and coconut, cherries and peaches, strawberries and (cooked) rhubarb all could be great options. Or use any other combination or all one fruit.
· A springform pan is typically used for cheesecakes. It has a buckle on the side that allows the sides to be pulled away from the cake without turning the cake out of the pan. I created this using a regular 8” cake pan because I know many won’t have springform pans, but if you do, you can certainly use it.
· The cake dough for the topping needs to be very cold or it will be too soft to grate on top. You could, if you choose, simply pinch off little bits of the dough for the top, but this will be more tedious than grating.
· Cake strips are silicone bands or thick cloth strips that help keep a cake from darkening too much on the sides, as well as preventing the cake from forming a big dome. If you don’t own one, you can make one very easily: Wet a towel or paper towels long enough to wrap around the pan, wring them out so they aren’t soaking wet, then fold them along the width to make them about the same height as the cake pan you’re using. Measure out foil about an inch or two longer on each end than the towel, place the folded towel on the foil, fold the foil around the towel, then wrap it around the pan, crimping the edges to hold it in place. Remove the cake strip BEFORE trying to turn out the cake.
· You can serve this without refrigerating it first, but the cream will be slightly loose.
· Store this cake in the refrigerator for 5 or 6 days. No need to bring to room temperature before serving.
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