Pink Velvet Cake Parfait

Pink velvet cake made with yogurt and beet puree topped with strawberries, cookie crumbles and yogurt icing

Calories: 230, Carbs: 40g, Protein: 4g, Fat: 6g, Sat. Fat: 1g, Cholesterol: <5mg, Sodium: 230mg, Fiber: 1g

Prep Time: 10 to 12 minutes Cook time: 25 to 30 minutes Yield: 4 servings

3/8 cup (1/2 cup minus 2 Tablespoons) all-purpose flour
¼ cup granulated sugar
½ teaspoon baking soda
1/8 teaspoon Kosher salt
2 ½ Tablespoons nonfat plain Greek yogurt
2 Tablespoons beet juice, reserved from canned beets below
¾ teaspoon vanilla extract
1 Tablespoon and 1 teaspoon canola oil
1 teaspoon apple cider vinegar
2 ½ Tablespoons water
1 Tablespoon drained and sliced canned beets, pureed using the back of a spoon or a mortar and pestle

1. NOTE: When draining canned beets, reserve the juice as it is used as an ingredient in this recipe and in the Vanilla Yogurt Icing.
2. In a large bowl, sift together flour, sugar, baking soda and salt.
3. In a separate bowl, combine yogurt, beet juice, vanilla extract, oil, vinegar, water and beet puree. Whisk to combine.
4. Pour wet ingredient mixture into dry ingredient mixture. Fold together until a smooth batter is formed.
5. Pour batter into a greased quarter sheet pan or smaller appropriately sized cake pan depending on batter amount.
6. Bake in a 325-degree Fahrenheit convection (375-degree Fahrenheit standard) oven for 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
7. Remove from oven. Allow cakes to cool before dicing into large cubes.

1. NOTE: When draining canned beets in the Pink Velvet Cake recipe, reserve the beet juice as it is used as an ingredient in this recipe.
2. In a bowl, combine all ingredients. Whisk together until smooth. Cover and place in refrigerator until ready to use.

1. As needed for service, place 1 cup diced cake cubes in an appropriate size bowl. Top with:
-2 Tablespoons diced strawberries
-1 Tablespoon cookie crumble.
2. Drizzle with 1 teaspoon icing. Enjoy immediately!