LEMON CAKE WITH LEMON VANILLA BUTTERCREAM AND COCONUT

Makes 1 layer cake, serving 16.

For cake:

• 6 eggs, room temperature

• 3/4 c. whole milk, room temperature

• 1 tbsp. vanilla

• Juice and zest of 2 large lemons

• 21/4 c. sugar

• 1 tbsp. baking powder

• 11/4 tsp. salt

• 11/2 c. (3 sticks) butter, soft but cool

For frosting:

• 6 c. powdered sugar

• 1 tbsp. vanilla

• Juice and zest of 1 lemon

• Yellow food coloring, optional

For garnish:

• Fresh raspberries

Directions

To prepare cake: Preheat oven to 350 degrees. Spray two (9-inch) cake pans lined with parchment or wax paper.

Lightly beat eggs, milk, vanilla and lemon zest and juice. Set aside.

Combine flour, sugar, baking powder and salt in bowl of standing mixer. Add softened butter, one tablespoon at a time on medium speed, until dough is crumbly. Slowly add egg mixture on medium speed. Beat at high speed about 1 minute. Pour batter into prepared pans.

To prepare frosting: Cream butter in bowl of standing mixer. Add powdered sugar, about 2 cups at a time, scraping down the sides of the bowl as you go. Add vanilla and the lemon juice and zest. Beat on high speed until smooth. Add a few drops of food coloring, if desired, and beat until thoroughly combined.

To assemble: When cakes are completely cool, trim the tops (the bump) off of each layer.

Lay one layer, cut side down, onto a cake round or plate. Spread a generous layer of buttercream on cake layer. Lay the second cake on top of the buttercream.

Frost the sides and top of the cake, as smoothly as you can, using an icing spatula.

Spread sweetened shredded coconut on a piece of parchment or wax paper. While holding the cake very steady on the palm of one hand, carefully press coconut onto the frosted sides of the cake. Decorate the top with fresh raspberries.

Calories790Fat43 gSodium590 mg

Carbohydrates98 gSaturated fat26 gCalcium92 mg

Protein6 gCholesterol190 mgDietary fiber1 g

Diabetic exchanges per serving: 2 bread/starch, 4 1/2 other carb, 8 1/2 fat.

Makes 1 pie, serving 8.

• 11/4 c. graham cracker crumbs

• 4 tbsp. butter, melted

• 1 tbsp. sugar

For the filling:

• 11/2 (8-oz.) pkg. cream cheese

• 2 eggs

• 1/2 tsp. vanilla extract

• 11/2 pints fresh strawberries

• 1/3 c. red-currant jelly

Directions

To prepare filling: Preheat oven to 350 degrees.

In small bowl with mixer at low speed, beat cream cheese and 1/2 cup sugar until smooth, scraping bowl with rubber spatula. Add eggs and vanilla; beat until just mixed.

Pour cheese filling into cooled pie crust. Bake 30 minutes or until set. Transfer to wire rack and cool.

Top with hulled and halved strawberries. In small saucepan, warm jelly and brush onto the top of the strawberries. Refrigerate pie at least 2 hours before serving.

Nutrition information per serving:

Carbohydrates38 gSaturated fat14 gCalcium65 mg

Protein6 gCholesterol115 mgDietary fiber2 g

Diabetic exchanges per serving: 2 1/2 other carb, 1 high-fat meat, 3 fat.

Makes 1 tart, serving 12.

• 1 (9-in.) refrigerated pie crust

• 1 c. powdered sugar

• 1 tsp. vanilla extract

• 2 c. assorted seasonal fruit (sliced strawberries, blueberries, blackberries or peeled sliced kiwi)

• 1/2 c. apricot preserves

Directions

Press pie crust into bottom and up sides of a 9-inch tart pan with a removable bottom. Bake until the crust is golden brown, about 9 to 11 minutes.

Beat together the cream cheese, powdered sugar and vanilla in a medium bowl until smooth. When the tart shell is cool, spread the cream cheese mixture over the bottom and smooth the surface with a rubber spatula. Top with fruit.

Place the preserves in a small bowl and microwave on high 30 seconds, until warm and thin, then brush over the fruit. Serve at room temperature or chilled.

Nutrition information per serving:

Calories275Fat14 gSodium185 mg

Protein2 gCholesterol27 mgDietary fiber1 g