Apples and other white-fleshed produce have been found to lower stroke risk.
1 2⁄3 cups milk
2 1⁄2 Tbsp cornstarch
1⁄2 cup ricotta cheese or sour cream
1⁄2 cup cottage cheese
Zest and juice from 1⁄2 lemon (about 3 tsp of juice)
3 pinches ground vanilla bean
1 tsp liquid artificial sweetener
3 1⁄2 Tbsp butter
1⁄4 cup sugar
Zest from 1⁄2 lemon
1 3⁄4 tsp phosphorous-free baking powder
1 cup wheat or spelt whole grain flour
Cold water as needed
5 small apples, cored and sliced
- Preheat oven to 355°F.
- For the cream, add two-thirds of the milk to a saucepan and bring to a boil. Stir together the rest of the milk with the cornstarch and add to cooking milk, stirring until it reaches a rolling boil. Remove from the stove, cover and set aside.
- Stir the cooled cream with a whisk until smooth. Mix in the rest of the ingredients for the cream and stir well.
- For the batter, melt the butter in a saucepan. Remove from stove. (If butter is too hot, the batter will be tough, so allow to cool if necessary.) Add sugar and lemon zest.
- Mix the baking powder together with the flour, then add to butter mixture and mix together with a fork. Add enough water so that the batter can be stirred easily with the fork and doesn't crumble.
- Quickly press the batter into a 10-inch ring pan with a wet hand. Set the apples on the batter and spread the cream on top.
- Place the cake on the bottom rack of the oven and bake for 20 minutes. Then place on the top oven rack and bake for 25 to 35 minutes. The cake is finished baking when it becomes light brown, the apples are soft (test with a skewer) and the core temperature is over 195°F (measure with a cooking thermometer). If the cake is already brown but not yet finished baking, cover with aluminum foil.
- Allow the cake to cool for a few hours, so that the cream sets and the cake can be cut. Garnish with cranberries, orange peel and powdered sugar if desired.
PER SERVING 167 calories, 5 g protein, 24 g carbohydrates, 3 g fiber, 13 g sugar, 7 g fat, 4 g saturated fat, 19 mg cholesterol, 158 mg sodium
Source: from our sister publication Diabetes Focus Fall 2014; Reprinted with permission from Delicious Diabetes Cooking for One or Two People, by Michelle Berriedale-Johnson (Robert Rose, 2014)