Jessica Fishman Levinson
Serves 16
Ingredients:
nonstickcooking spray
3 cups pastry flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/4 cup nonfat Greek yogurt
2 eggs, whisked
1/2 cup cognac
2 tablespoons lemon juice
1/2 cup honey
Honey Syrup:
1/4 cup water
1/4 cup sugar
1/2 cup honey
2 tablespoons lemon juice
Directions:
Preheat oven to 375 degrees F. Spray a 9 x 9 baking pan with nonstick cooking spray and dust with flour. Set aside. In a large mixing bowl, combine the flour, sugar,baking soda, and baking powder. Gradually add the Greek yogurt, mixing small amounts at a time to ensure the yogurt gets mixed in completely. Add the eggs, cognac, lemon juice, and honey and continue mixing the batter together until well blended. Pour batter into baking pan and bake for 40-45 minutes, until the surface has browned well.
While the cake is baking, prepare the honey syrup. In a small saucepan, combine the water, sugar, and honey. Bring to a very low bowl and cook until the syrup coats the back of a wooden spoon. Remove from the heat, allow to cool slightly,and add the lemon juice. Upon removing the cake from the oven, immediately pour the syrup over the cake and let sit. If there is remaining syrup, set aside and use when serving.
Nutrition Facts (1/16 of cake): 266 calories, 1 g fat, 0 g saturated fat, 26 mg cholesterol, 192 mg sodium, 58 g carbohydrate, 1 g fiber, 5 g protein.
Jessica Fishman Levinson, MS, RDN, CDN is a registered and New York State-certified dietitian-nutritionist and the founder of Nutritioulicious, a nutrition consulting business in the New York area. Jessica provides her services, including recipe development and analysis, healthy kitchen makeovers, and cooking lessons, to individual and corporate clients. She also consults for food and beverage companies including The Coca-Cola Company, Daisy Brand Cottage Cheese, FreshExpress, Frito Lay, Centrum, Avocados from Mexico, Cabot Cheese, and the Corn Refiners Association. Jessica has extensive experience as a recipe developer, writer, editor, and speaker. She is the co-author of We Can Cook: Introduce Your Child to the Joy of Cooking with 75 Simple Recipes and Activities (Barron’s, August 2011), a cookbook for children ages 3 to 6. Jessica maintains a popular nutrition blog and has been featured as a nutrition expert for various television, radio, web, and print outlets. See more at: http://www.nutritioulicious.com/about/#sthash.QTGEjsJx.dpuf
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