Better for you Holiday Baking

    Better for you Holiday Baking

    By Jacqueline Gomes, RDN, MBA  

    ‘Tis the season to indulge in festive treats without compromising your health! When it comes to holiday baking, you can spread joy while still keeping wellness in mind. Here are some tips for healthy holiday baking:

    1. Opt for whole-grain flours like spelt or almond flour to add a nutrient boost to your recipes.
    2. Incorporate fresh and dried fruits, nuts, and seeds into your bakes for added fiber and antioxidants.
    3. Don’t forget to experiment with spices like cinnamon and nutmeg to enhance flavor without relying on excessive sugar
    4. Swap out sugar filled frosting for whipped ricotta with a touch of sugar and add berries for freshness
    5. Lastly, portion control is key—savor those delicious holiday creations in moderation to ensure a guilt-free celebration. May your holiday baking be both delicious and health-conscious!

    Angel Food Cake w/ Whipped Ricotta Berry Topping  

    Prep: 20 minutes

    Bake: 45 to 50  minutes

    Cooling time: 1 ½ hours

    Cake 

    1. 12 large egg whites or 1 -1/2 cups liquid egg whites, at room temperature
    2. 1 teaspoon vanilla extract
    3. ½ teaspoon salt
    4. ½ teaspoon cream of tartar
    5. 1 ½ cups Domino® granulated sugar, divided
    6. 1 cup cake flour
    7. 2 teaspoons grated lemon zest

    Topping 

    1. 1 cup reduced fat ricotta cheese
    2. 1 tablespoon granulated sugar or 2 packets Stevia
    3. 1 teaspoon vanilla extract
    4. 2 teaspoons grated lemon zest
    5. 1 cup Raspberries
    6. 1 cup Blackberries
    7. ¼ cup unsweetened coconut (optional)

    Directions 

    1. Preheat oven to 325 degrees F.
    2. To prepare cake: Combine egg whites, vanilla extract and salt in a stand mixer fitted with a whisk attachment. Beat on medium speed until frothy, about 1 minute. Sprinkle in cream of tartar and continue beating on medium-high, scraping the sides of the bowl as needed, until stiff, glossy peaks start to form, 2 to 3 minutes. Add 3/4 cup sugar, 1/4 cup at a time, then increase speed to high and beat until very glossy, about 4 minutes more.
    3. Whisk the remaining 3/4 cup sugar, flour and lemon zest in a medium bowl. Gently fold the flour mixture into the egg whites with a flexible spatula until combined. Carefully spoon the batter into a greased 10-inch tube pan, smoothing the top.
    4. Bake the cake until golden brown and the top just springs back when touched, about 50 minutes.
    5. Invert the cake onto a wire rack (if it has risen above the top of the pan, you may want to invert over a bottle through the hole in the pan so the top of the cake doesn’t stick to the rack) and let cool completely, about 1 1/2 hours.
    6. To prepare topping: in a blender or food processor combine ricotta, sugar, vanilla extract and lemon zest. Process until smooth. Taste and adjust sweetness if needed.
    7. To assemble cake: Use a knife to loosen the cake around the edges. Invert onto a serving plate and remove the pan. Top cake with whipped ricotta and then assemble berries on top, sprinkle with coconut if desired.

    Recipe by: Jacqueline Gomes, RDN, MBA