Sweet Corn Bread with Berry Coulis

Desserts, Snacks.

Sweet Corn Bread with Berry Coulis


Quantity Ingredients
1/2 cup fresh or thawed frozen raspberries
1/2 cup fresh or thawed frozen blueberries
1/2 cup fresh or thawed frozen blackberries
2 tbsp water
2 1/2 tbsp granulated sugar
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
2 tbsp dark brown sugar
1/4 tsp orange-flower water (optional)
1/8 tsp grated orange rind
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/3 cup granulated sugar
2 tsp baking powder
3/4 cup 2% reduced-fat milk
1 tbsp butter, melted
1 tbsp vegetable oil
1 large egg
Cooking spray
1/2 cup frozen fat-free whipped topping, thawed


To prepare sauce, combine the first 5 ingredients in a food processor; process until smooth. Strain berry mixture through a fine sieve over a bowl, reserving liquid; discard solids. Cover and chill.

To prepare topping, combine 1 cup each raspberries, blueberries, and blackberries in a large bowl. Add brown sugar, orange-flower water (if desired), and orange rind; toss gently to combine. Cover and chill.

Preheat oven to 425°.

To prepare corn bread, lightly spoon the flour and cornmeal into dry measuring cups, and level with a knife. Combine flour, cornmeal, 1/3 cup granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Add milk, butter, oil, and egg; stir with a whisk.

Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 15 minutes or until corn bread is lightly browned and a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Cut corn bread into 9 squares.

Spoon about 1 tablespoon sauce onto each of 9 plates, and top with 1 corn bread square. Top each corn bread square with about 1/4 cup fresh berry topping. Spoon about 1 tablespoon whipped topping over each serving.

Yield:  9 servings

CALORIES 218 (24% from fat); FAT 5.6g (sat 2.3g,mono 1.5g,poly 1.3g); IRON 1.2mg; CHOLESTEROL 32mg; CALCIUM 106mg; CARBOHYDRATE 38g; SODIUM 286mg; PROTEIN 4g; FIBER 2.5g

Source: www.cookinglight.com