Whole Wheat Carrot-Pineapple Cake
1 1/2 cup whole wheat flour
3/4 cup sugar (fructose may be substituted)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt (optional)
2/3 cup applesauce
2 egg whites or egg beaters
1 cup finely shredded carrot
1/2 cup juice packed pineapple (with juice)
1 tsp vanilla
In a large mixing bowl, combine dry ingredients. Make a well in the
center
and add in remailing ingredients. Mix well (use an electic mixer if
you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch
square pan at 350F (180 C) for 30-35 minutes or until toothpick-test
done.* I didn't use a frosting-it was very moist and yummy without.
If you must, you could mix ff cream cheese, vanilla and powdered
sugar and frost with that.
*insert toothpick into center of cake. If it comes out clean, the
cake is done.
Strawberry Frappe
1/2 gallon Fat Free Strawberry Ice Cream
1 - 16 ounce bottle diet 7-up
1 - 48 ounce can Pineapple Juice
Stir softened ice cream and pineapple juice together. Add 7-up and
serve. (Additional ice cream may be added if chunks of ice cream in the frappe are
desired.)
LowFat Fudgy Brownies
4 ounces unsweetened chocolate
1/2 cup prune puree (recipe follows)
3 large egg whites
1 cup sugar or sugar substitute
1 teaspoon salt
1 teaspoon vanilla
1/2 cup flour
1/4 cup chopped walnuts
Preheat oven to 350 degrees. Coat an 8-inch square baking pan with
vegetable cooking spray. Cut chocolate into 1-inch pieces and place in heatproof bowl. Set
over low heat in small skillet containing 1/2 inch simmering water. Stir occasionally just
until chocolate is melted. Remove from heat; set aside. In mixer bowl combine all
ingredients except flour and walnuts; beat to blend thoroughly. Mix in flour. Spread
batter in prepared pan; sprinkle with walnuts. Bake about 30 minutes until springy to the
touch about 2 inches around edges. Cool on rack. Cut into 1 1/3-inch squares.
Makes 3 dozen (1 1/3-inch) brownies
* Prune puree: Combine 2/3 cup (4 ounces) pitted prunes and 3
tablespoons water in container of food processor. Pulse on and off until prunes are finely
chopped.
Makes 1/2 cup.
Pumpkin Cheese Cake
2-8oz pkgs of low fat or fat free cream cheese.
1/2 cup of sugar substitue or fructose
1/2 teaspoon of vanilla extract
2 egg whites or egg beaters
1/2 cup of canned pumpkin
1/2 teaspoons of ground cinnamon
dash of each: nutmeg and ground clover
1 graham cracker crust (calorie reduced)
In a bowl, mix: cream cheese, sugar and vanilla until smooth. Add eggs and mix well. In
a separate bowl mix pumpkin and dry spices. Dip approximately 1 cup of the cream cheese
mixture out of the first bowl and add it to the pumpkin, mix well. Pour the rest of the
cream cheese mixture into the graham cracker crust, then spoon the pumpkin batter over the
top. Bake at 350 degrees for 40. Remove and allow to cool then to chill for at least 3
hours before serving. The pumpkin will remain on the top, creating a darker layer above
the cheese cake.
CHOCOLATE FROSTING
1 pound Powdered Sugar
2 tablespoons Liquid Spray Margarine
4 tablespoons Cocoa
1/3 cup Skim Milk
1/2 teaspoon Vanilla
Dash Salt
Place all ingredients in mixing bowl and beat on high speed for 2
minutes. Spread on cake.
Jello Pretzel Salad
1) 2 cups crushed no fat pretzels
2 T sugar substitute
1 1/2 stick melted calorie reduced margarine
Mix by hand, and bake @400 degrees for 8 minutes
2) 8 oz cool whip lite
1 cup sugar substitute
8 oz low/no fat cream cheese
Pour over pretzel mixture
3) 1 box sugarfree strawberry jello
2 cups boiling water
2 10 oz boxes frozen strawberries
Mix together, let jello cool and pour over top. Refrigerate and let set.
Banana Cream Supreme
16 graham cracker squares, reduced calorie (1 1/4 cup crushed)
1/2 cup reduced calorie margarine, melted
3 T sugar substitute
1 cup low/no fat sour cream
1/2 cup cold skim milk
1 pkg. vanilla instant sugarfree pudding mix
1 (12oz.) container lite cool whip
3 medium bananas, sliced
2 T pecans, grated
Crush crackers, place in bowl, add butter, sugar;mix well. Press crumb
mixture into a pie pan or sprinform pan. In another bowl, whisk sour cream, and milk til
blended. Add pudding mix, and mix til pudding mix is dissolved. Add cool whip, mix till
well blended. Spread half of the mixture over crumb mixture. Place sliced bananas on top,
then pour the remaining mixture over top. Sprinkle on grated pecans. Refrigerate before
serving.
Pistachio Dessert Salad
1 can lite fruit cocktail, drained
1 pkg. instant sugarfree pistachio pudding
1 can crushed pineapples
1 cup minature marshmallows
1 container of lite cool whip
Combine pudding mix with pineapple and juice. Mix with the rest of the
ingredients, and refrigerate before serving
Raspberry Cream Cheese Coffee Cake
1 8-ounce package low fat cream cheese, softened
1/2 cup reduced calorie margarine
1 3/4 cups all-purpose flour
1 cup sugar substitue
2 eggs whites or egg beaters
1/4 cup skim milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 cup seedless red raspberry preserves or strawberry preserves
Powdered sugar
Spray cooking spray in a 13x9x 2-inch baking pan; set aside. In a large mixing bowl
beat cream cheese and margarine or butter with an electric mixer on medium to
high speed about 30 seconds or till combined. Add about half of the flour to the cream
cheese mixture. Then add the sugar, eggs, milk, baking powder, baking soda, and vanilla.
Beat on low speed till thoroughly combined, scraping the sides of the bowl. Beat on medium
speed for 2 minutes. Then beat in remaining flour on low speed just till combined. Spread
batter evenly in the prepared pan. Dollop preserves in small spoonfuls on top of the
batter. Using a small narrow spatula or knife,
gently swirl preserves into the batter to create a marbled effect. Bake in a
350 F oven for 30 to 35 minutes or till a wooden toothpick inserted near the
center comes out clean. Cool in the pan on a wire rack for 15 minutes. Sift
powdered sugar over the top. Cut into squares and serve warm or cooled.
Makes 12 servings.
Cream Cheese and Raspberry Ring: Prepare Cream Cheese and Raspberry Coffee
Cake as directed above, except spread half of the batter in a greased and
floured 6-cup fluted tube pan. Dollop with half of the preserves. Repeat
with remaining batter and preserves. Swirl as directed. Bake in a 350 F oven
about 50 minutes or till a wooden toothpick inserted near the center comes
out clean. Cool in the pan on a wire rack for 10 minutes. Loosen and invert
the coffee cake onto the wire rack; cool completely. Sift powdered sugar over the top.
Serve warm or cooled. Makes 12 servings.
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