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Recipe: Lemon Semolina Pound Cake with Macerated Strawberries

Danging at partyEven healthy eaters sometimes break for sweet treats. Here‘s a fresh alternative to store-bought strawberry shortcake, from Morrison Healthcare, which provides food services to Upstate.


For the strawberries:

1 quart fresh strawberries, sliced

2 tablespoons fresh spearmint, thinly sliced

¼ cup sugar

¼ cup water

1 teaspoon lemon juice

For the cake:

1 cup all purpose flour

1 cup fat-free yogurt, plain

1 cup granulated sugar

1 cup melted butter

2 tablespoons baking powder

2 large eggs

1 tablespoon lemon juice

1 teaspoon grated lemon peel

¼ teaspoon vanilla extract

For the whipped cream:

1 cup fat-free yogurt, plain

1 cup light whipping cream

2 tablespoons confectionary sugar


For the strawberries:

Combine water, sugar and lemon juice in a medium sauce pot and bring to a boil.  Allow the syrup to cool to room temperature.  Place the strawberries and mint in a mixing bowl and mix to combine.  Pour syrup over the fruit.  Refrigerate for at least 2 hours.

For the cake:

Preheat oven to 350 degrees.  Mix flour, sugar, and baking powder in a large bowl.  Add butter and yogurt to the dry ingredients and mix.  Add eggs, lemon juice, zest, and vanilla.  Beat mixture for 2 minutes until there are no lumps.  Pour mixture into a lightly greased 9-by-5-inch bread pan.  Bake on the middle rack in the oven for 45 minutes.  Remove from pan and cool completely.

Slice pound cake into 10 portions of 5 ounces each. Top each with about 1 ¼ ounces of cream and about 3 ounces of the strawberry mixture.

For the whipped cream:

Whip cream until thick and add sugar, being careful not to over mix.  Fold in yogurt.  Refrigerate until ready to use.

Nutritional information, per serving:

250 calories

15 grams fat

273 milligrams sodium

21 grams sugar