In this issue
____________

Making it count
Nora Kessel: beats cancer and fights back through Relay For Life

Fighting cancer, one integrin at a time
Dr. Cindy Miranti

In memory of her father
Kea Deppe: an all-around ACS volunteer

Fight Back this month at Indiana Lobby Day

What's your New Year's resolution?
_____________

Health Check Quiz
Reduce your cancer risk

Healthy Recipe
Lemon cake with brandied blueberry sauce

GLO Grads
Savanna Rivest
Community Representative
Lakeshore Staff

Healthy Recipe: Lemon cake with brandied blueberry sauce
Post Holiday Blues Recipe: Lemon Cake with Brandied Blueberry Sauce

It’s going to happen. The holiday season will come to an end and rather than wallowing in the memories of food and fun, why not keep the momentum going! Get some friends together and cheer them up by serving some Lemon Cake with Brandied Blueberry Sauce.

Lemon Cake with Brandied Blueberry Sauce
Don’t expect to have leftovers of this lemony dessert. The sauce is so delightful served over lemon yogurt.

Cake:
2 cups O-shaped cereal, finelyground in food processor
3/4 teaspoon salt
3/4 cup sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/3 cup canola oil
1-3/4 cups buttermilk
2 eggs, beaten
1/4 cup fresh lemon juice
2 tablespoons lemon zest
2 tablespoons powdered sugar 

Blueberry Sauce:
1/2 cup plus 1 tablespoon brandy
2 tablespoons sugar
2 cups frozen blueberries
3 tablespoons lemon juice
1/2 teaspoon cornstarch
1 teaspoon cold water

Preheat Oven to 400 F.

TO PREPARE CAKE: Grease and flour a 9-inch nonstick fluted tube pan. In a medium mixing bowl, stir together cereal, salt, sugar, flour, and baking soda.
Add oil, buttermilk, eggs, lemon juice, and lemon zest. Beat for 5 minutes on low speed until well blended.
Bake for 25 minutes until lightly browned. Cool cake completely. Invert onto platter and sprinkle with powdered sugar.

TO PREPARE SAUCE: While cake is baking, heat brandy and sugar in a medium saucepan over medium-high heat, stirring constantly. Boil 3 minutes to reduce alcohol. Stir in 1 cup of blueberries and remove from heat.
Purée remaining cup of berries and lemon juice in food processor. Add purée to brandy mixture and return to a boil.
Mix cornstarch and water together in small cup. Add to saucepan, stirring until mixture thickens. Cool slightly and serve over completely cooled lemon caked.

Makes 1-1/2 cups of sauce.
Serves 8.

APPROXIMATE PER SERVING: 403 calories, 11 grams of fat