Cake
3/4 C. whole-grain pastry flour
1/4 C. cornmeal
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 C. + 1 T. sugar, divided
3 T. extra-virgin olive oil
1/2 C. fat-free plain yogurt
2 large eggs
1 T. grated orange peel
2 T. orange juice
1/4 tsp. ground cinnamon

Berries
1 C. blackberries
1 T. sugar
1 T. orange juice
1 C. blueberries
1 C. raspberries

To make the cake: Preheat the oven to 350°F. Coat a 9″ springform pan with cooking spray. In a small bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. In a large bowl, combine 1/3 C. sugar and the oil. Using an electric mixer on high speed, beat for 2 minutes. Add the yogurt, eggs, orange peel, and orange juice. Beat for 1 minute. Add the dry ingredients and beat until blended. Pour the batter into the prepared pan. In a small bowl, combine the remaining 1 T. sugar and the cinnamon. Sprinkle over the batter. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Transfer to a wire rack and let cool.

To make the berries: In a food processor or blender, puree 3/4 C. of the blackberries, the sugar, and the orange juice until smooth. Strain the puree through a sieve into a small bowl; discard the seeds. Cut the cake into wedges. Spoon the berry sauce over the wedges and sprinkle with the blueberries, raspberries, and the remaining blackberries.

Yield: 8 servings
Calories: 189
Fat: 7g
Fiber: 3g