Cayman Prep and High School have produced a book of multi-cultural family recipes that everyone can enjoy.

It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.

iNews will be serializing local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.

 

SERVES 8

Cake:

No-stick cooking spray

2 tsp.  all purpose flour

1 cup  all purpose flour

‘/•  tsp.  baking  powder

‘h cup sugar

‘h  cup  butter,  softened

2 lg.  egg whites

1 lg. egg

1  tsp.  grated  lemon  rind

1  tsp.  lemon  extract

‘/•  cup  vanilla low-fat  yogur t

 

Topping:

1 cup  sliced  s trawberries

1/z  cup  fresh  blueberries or  blackberries

(10 oz.)  pkg.  frozen raspberries in  light  syrup, thawed  and  undrained

cup  vanilla low-fat  yogurt
LEMON POUND CAKE WITH MIXED BERRIES

Nutrition Facts per serving:  Calories 309.5, Protein6.003 Gm, Carbs 53.81 Gm, Fat 7 .798 Gm, Cbolestero /92.16mg ,

Dielm]Fiber 2.776 Gm, Sugar 13.68 Gm, Sodium148.1mg , Calcium 107.5 mg , Pota.rsium229.4mg, Iron 1.4 34mg

 

1.    Preheat  oven to 350°F.

2.   Coat  an 8″ x 4″ loaf  pan  with  cooking  spray; dust  with  2 teaspoons  flour.

3.   Lightly  spoon  1 cup  flour  into  a dry  measuring  cup;  level with a knife.

4.   Combine 1  cup  flour  and  baking  powder,  stirring  with  a whisk; set aside.

5.   Place  sugar  and  butter  in  a large  bowl; beat  with  a mixer at High  speed, until fluffy  (about  2 minutes).

6.   Add  egg whites  and  egg,  bea ting well after  each  addition.

7.   Beat  in  rind  and  extract.

8.   Add  flour  mixture  and  ‘/• cup  yogurt  alternately to  sugar  mixture,  beginning and  ending  with  flour  mixture;  mix  well after  each  addition.

9.   Spoon  batter  into  prepared pan.

10.  Bake  for  45 minutes,  or  until  a toothpick inserted  in  centre  comes  out  clean.

11.  Cool in pan  for  10 minutes  on  a wire rack;  remove  from  pan.

12.  Cool  completely  on  wire  rack.

 

Topping:

1.    Combine berries,  tossing well.

2.   Cut  cake  into  8 slices,  and  top  each  slice  with  ‘/• cup  berry mixture  and 2 tablespoons  yogurt.

 

[WAYNE &  PATRICIA  DACOSTA , AND AARON &  ASHLEY]