EatingWell: A patriotic pastry for your summer celebration
By Katie Webster, EatingWell
on
For the frosting and decoration:
12 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/2 cup confectioners' sugar plus 2 tablespoons, divided
3 tablespoons low-fat plain Greek yogurt
1/2 teaspoon vanilla extract
1 1/2 cups raspberries
1/2 cup blueberries
2 cups strawberries, sliced
1. To prepare cake: Preheat oven to 350 F. Line the bottom of a 9-by-13-inch baking pan with parchment paper; coat the paper and sides of the pan with cooking spray.
2. Beat granulated sugar, oil and butter in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, until just incorporated.
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