Today is my last day of winter break before going back to school for another long term. After 3 weeks of blissful relaxation, I now face another 3 months of difficult study that I love and hate at the same time. At the beginning of my break, I had unwisely spent a week fretting about how quickly this holiday will pass and worrying about all the long hours I will have to spend memorizing my textbooks. Fortunately, in recent days, I had come to the conclusion that the time would pass whether I'm miserably counting the days left or fearlessly enjoying the seasonal festivities. So I have full-heartedly given in to doing the latter. Even on this last day.
The recipe for berry cakes (in case you wanted to know): I stir together 1/3 cup of room temperature light cream cheese with 2 tbsp lemon juice, 2 tsp lemon zest, and 1/4 cup skim milk until a smooth mixture forms. Then, I sift 1 cup of natural wheat bran, 5 tbsp ofstone ground barley flour, and 1/2 tsp baking powder over the wet mixture, and stir until a thick batter forms (top picture). In a separate bowl, I beat 4 egg whites until frothy. I add 2 tbsp of white sugar and 1 tbsp of brown sugar (1 at a time) and beat until I get medium peaks. I fold 1/3 of the egg whites into the batter and roughly stir. Then I carefully (but quickly) fold in the rest of the egg whites using a spatula. Finally I add 1/3 cup of frozen mixed berries, straight from the freezer (without thawing) as a last minute addition. I fill two 5 inch diameter round baking tins with batter and bake in a 325 F oven for 30 minutes.
When they came out, I took a few minutes to take some pictures (bottom picture) and let them cool before slicing into a feathery light cake with dotted with hidden berry gems. Yummy and healthy!