Low-Fat
Applesauce Cake
1-2/3 cup all purpose flour
1-1/3 cup sugar
1 1/4 teaspoon baking soda
3/4 teaspoon salt (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup skim milk
1/3 cup chopped walnuts
2/3 cup chopped raisins
1-1/3 cup unsweetened applesauce
2 egg whites or 1/4 cup egg substitute
Non-stick cooking spray
Powdered sugar for garnish
1/4 teaspoon ground all spice
Preheat oven to 350 degrees. Spray the bottom of a 9-inch square pan with non-stick
cooking spray. In mixing bowl sift together the flour, sugar, baking powder, salt, and
spices. Add milk, nuts, raisins, applesauce and egg substitute. Beat for 2 minutes with an
electric mixer or 300 strokes by hand. Turn batter into baking pan and bake for about 30
minutes. Let cake cool in pan for 15 to 20 minutes before turning onto a rack to finish
cooling. When completely cool, dust top with powdered sugar.
Serves 9.
PER SERVING: CALORIES: 286 (9.2% from fat) FAT: 2.9g (SAT 0.2g) CHOL: 0.2mg FIBER: 2.0g
SODIUM: 351mg (SODIUM WITHOUT SALT: 173mg)
DIABETIC EXCHANGE: Not recommended.
Chocolate Custard Cake with Raspberries
You'll love the richness and creamy texture of this cake. Serve it warm or chilled with a double dose of raspberries.
Ingredients:
Vegetable oil spray
Cake
14-ounce can nonfat sweetened condensed milk
Egg substitute equivalent to 5 eggs
1/2 cup fat-free milk
1/2 cup sugar
1/4 cup nonfat or low-fat chocolate syrup
Topping
1 1/4 cups seedless all-fruit raspberry preserves
10 ounces fresh or frozen raspberries, thawed
1 tablespoon powdered sugar (optional)
Directions
Preheat oven to 350° F. Spray an 8-inch nonstick round cake pan with vegetable oil spray. Cut a circle of parchment paper or wax paper to fit the bottom of the pan. Place paper in pan. If using wax paper, spray the top with vegetable oil spray.
In a large bowl, whisk together all cake ingredients. Pour into prepared pan.
Place the pan in the middle of a 12x17x1-inch jelly-roll pan and fill jelly-roll pan half full with warm water, or place cake pan in a baking pan (the bottom of a broiler pan works well) and add warm water to a depth of 1 inch.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center of cake comes out clean. Remove cake pan from water and let cool on a wire rack for 10 minutes. Carefully invert onto a plate (it is not necessary to loosen sides first) and remove paper. Let cool for 15 minutes.
While cake is cooling, heat preserves in a small saucepan over low heat, stirring occasionally.
Top the cake with a thin coating of the preserves. Sprinkle with about half the raspberries. Cut the cake into 10 pie-shaped slices. Spoon remaining preserves on each dessert plate. Place each cake slice on preserves. Top with remaining raspberries, then dust lightly with powdered sugar.
For a more formal presentation, place raspberries in a ring around the top of the cake before cutting. Sprinkle any remaining berries on the dessert plates.
Serves 10.
Cook's Tip
This flanlike cake isn't a high riser — it doesn't contain any flour or leavening agent.
Nutrient Analysis
Calories: 293
Protein: 8 g
Carbohydrates: 68 g
Total fat: 1 g
Saturated: 0 g
Polyunsaturated: 0 g
Monounsaturated: 0 g
Cholesterol: 2 mg
Sodium: 103 mg
Chocolate No-Fat Cake
1 1/4 cups flour
1/2 tsp. baking soda
1/2 cup cocoa
4 egg whites
1 cup sugar
1/2 cup white Karo syrup
1/4 cup cornstarch
1 cup water
Spray 9"x13" baking dish with non-stick cooking spray. Blend flour, cocoa, sugar,
cornstarch and baking soda together well. In another bowl, blend egg whites, Karo syrup
and water. Whisk until frothy. Add to dry ingredients and stir. Pour into baking pan. Bake
at 350 deg. F. for 30 minutes or until toothpick comes out dry.
Yield: 18 pieces.
Note: When ready to serve, can top with fat-free prepared chocolate pudding or fat-free
Reddi-Wip aerosol topping if desired.
PER SERVING: CALORIES: 110 FAT: 0g SATURATED FAT: 0g SODIUM: 60mg CARBOHYDRATE: 26g
CHOLESTEROL: 0mg PROTEIN: 2g FIBER: 0g
Exchange: 2 carbohydrate
Low-Fat Apple Pie
4 large tart apples (Granny Smith work best) * 1/2 cup flour * 1/4 cup sugar * 2 Tbsp. sugar, mixed with 1/2 teaspoon cinnamon * 1 Tbsp. fat-free yogurt * 1/2 tsp. baking powder * 1/2 tsp. vanilla * Egg substitute (enough for about 1 egg) * A pinch salt
Pare and core the apples and slice thinly. Coat pie plate lightly with cooking spray. Arrange apple slices in 8-inch pie pan. Sprinkle with sugar-cinnamon mix. Cover with foil and bake 20 minutes at 400°F. Mix remaining ingredients until smooth and spread over hot apples. Bake an additional 20-30 minutes until nicely browned.
Low-Fat Chocolate Cake
1 cup applesauce
1 tsp. baking soda
1 Tbs. vegetable oil
2 tsp. baking powder
1 cup egg substitute
2/3 cup cocoa
1 tsp. vanilla
1 can cherry pie filling
1 cup light brown sugar
1 can Reddi-Whip fat-free topping
1 1/4 cups unbleached flour
Preheat oven to 350° F. Whisk together applesauce,
oil, egg, vanilla, and brown sugar. In separate bowl, combine flour, baking soda, baking
powder and cocoa. Combine the two mixtures and pour into 9"x13" baking pan coated with
non-stick cooking spray. Bake for 15-20 minutes and let cool. Top with cherry pie filling
and Reddi-Wip. Yield: 18 servings.
Note: 1/4 cup chopped walnuts or cup raisins may be substituted for the cherry pie
filling.
PER SERVING: CALORIES: 140 FAT: 1g SATURATED FAT: 0g SODIUM: 140mg CARBOHYDRATE: 30g
CHOLESTEROL: 0mg PROTEIN: 3g FIBER: 1g
Exchange: 2 carbohydrate
Moist and Rich Carrot Cake
Carrot Cake
2 cups sugar
2 tsp. each baking soda and cinnamon
3/4 cup Sunsweet Lighter Bake
1 tsp. nutmeg
4 egg whites
3 cups carrots, grated very fine
2 tsp. vanilla
1 cup raisins
2 1/4 cups all-purpose flour
Light Cream Cheese Frosting (optional - recipe follows)
Preheat oven to 375°. Coat a 13x9 inch baking pan with vegetable cooking
spray; set aside. In a mixing bowl, beat sugar, Lighter Bake, egg whites and vanilla. In
another bowl, combine flour, baking soda, cinnamon, and nutmeg; add to Lighter Bake
mixture, blending well. Stir in carrots and raisins. Spread batter in prepared pan. Bake
30 to 35 minutes or until pick inserted into center comes out clean. Cool in pan on rack.
Spread evenly with frosting, if desired. Cut into squares.
Light Cream Cheese Frosting
8 oz. fat-free cream cheese
3 cups powdered sugar, sifted
1/2 tsp. vanilla
1 Tbl. instant pudding mix (dry)
Beat ingredients together until smooth and creamy.
Yield:12 servings
PER SERVING: cake only CALORIES 317 FAT 0.5g SATURATED FAT 0.1g SODIUM 350mg CARBOHYDRATE
76g PROTEIN 4g CHOLESTEROL 0mg FIBER 2.5g
Exchange: 5 carbohydrate (1 1/2 starch, 3 1/2 fruit)
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