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Reply
| | From:  Genie· (Original Message) | Sent: 10/4/2007 11:08 PM |
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Reply
| | | From: Genie· | Sent: 9/2/2008 7:48 PM |
Apple And Carrot Cake LF
2 cup whole wheat flour; self-rising
1/2 cup margarine
1 teaspoon cinnamon
1 cup walnuts; chopped
2/3 cup raisins
2 cup dessert apples; peeled cored grated
1 cup carrot; grated
1 grated peel of 1 orange
2 large eggs; *
4 tablespoon fresh orange juice
Instructions
Line the base and grease of a loaf pan with 4 cup capacity. Preheat the oven to 350 degrees. Place the flour in a bowl and mix well, then
cut in the margarine and stir in the cinnamon. Stir in the walnuts, raisins, apples and carrot. Add the orange peel, eggs and juice, then
beat well until thoroughly combined. Spoon the mixture into the prepared pan, smooth the top and bake for about 1 1/4 hours, or until
the cake is well risen and firm to touch. Turn out on a wire rack.
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Reply
| | | From: Genie· | Sent: 9/2/2008 8:48 PM |
 12 servings | 1 1/2 c powdered sugar, sifted | | 2 tsps pure vanilla extract | | | 1 c unbleached flour, sifted | | 1/4 tsp salt | | | 1 1/2 c egg whites, slightly beaten | | 1/4 tsp almond extract | | | 1 1/2 tsps cream of tartar | | 1 c granulated sugar | | | Preheat oven to 375. In a mixing bowl, combine powdered sugar and flour; set aside. In another mixing bowl, with mixer at high speed, beat egg whites, cream of tartar, vanilla extract, salt, and almond extract until well blended. Beating at high speed, gradually sprinkle in granulated sugar, 2 tablespoons at a time. Beat just until sugar is dissolved and egg whites stand in stiff peaks. Do not scrape sides of bowl during beating. With rubber spatula, fold in flour mixture, about 1/4 at a time, just until flour disappears. Pour mixture in unprepared 10" tube pan. With metal spatula, cut through batter to break large air bubbles. Bake for 35 minutes. Remove from oven and set upside-down until cooled. |  | To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to three months. Thaw at room temperature about three hours. | | Nutritional Analysis per serving (12 servings total) | | Calories | 175 | | %CFF | 1 % | | Total Fat | 0.2 g | | Saturated Fat | 0.0 mg | | Protein | 4 g | | Cholesterol | 0 g | | Carbohydrates | 23 g | | Sodium | 99 mg | | Sugars | 31 g | | Fiber | 0.3 g | | |
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Reply
| | | From: Genie· | Sent: 9/2/2008 8:51 PM |
 12 servings | 1 1/4 c cinnamon applesauce | | 1 whole egg | | | 1 c raisins | | 1 tsp pure vanilla extract | | | 3/4 c rolled oats | | 1 tsp baking powder | | | 1 1/2 c unbleached flour | | 1/2 tsp baking soda | | | 3/4 c light brown sugar, packed | | 1/2 tsp cinnamon | | | 1/4 c walnuts, chopped | | 1/4 tsp salt | | | 1/4 c light margarine, softened | | 2 tbsps granulated sugar | | | Preheat oven to 350. Prepare a 9" square pan with cooking spray; set aside. In a large saucepan, heat applesauce until boiling; add oats and raisins; set aside. In a mixing bowl, combine flour, brown sugar, walnuts, margarine, egg, vanilla extract, baking powder, baking soda, cinnamon, and salt. Mix well. Add applesauce mixture and mix until all is moistened. Pour batter into prepared pan. Sprinkle granulated sugar evenly over top. Bake for 40 minutes, or until toothpick inserted in center comes out clean. | | Nutritional Analysis per serving (12 servings total) | | Calories | 230 | | %CFF | 17 % | | Total Fat | 4 g | | Saturated Fat | 0.6 mg | | Protein | 3 g | | Cholesterol | 16 g | | Carbohydrates | 45 g | | Sodium | 178 mg | | Sugars | 29 g | | Fiber | 2 g | | |
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Reply
| | | From: Genie· | Sent: 10/1/2008 2:59 AM |
Fat-Free Pineapple Upside Down Cake 1/3 Cup lightly packed brown sugar
2 Tbsp. corn syrup
1 Tbsp. lemon juice
7 canned pineapple rings, drained well
7 maraschino cherries, drained
1 1/4 Cups cake & pastry flour
1/4 Cup corn starch
1 3/4 tsp. baking powder
1/2 tsp. salt
1 Cup sugar
2/3 Cup skim milk
2 egg whites
1/3 Cup corn syrup
1 1/2 tsp. vanilla
Spray a 9x2" round cake pan with cooking spray.
Combine brown sugar, 2 Tbsp. corn syrup an lemon juice; spread evenly in pan. Arrange pineapple and cherries in pan; set aside.
In large bowl; combine flour, corn starch, baking powder and salt.
In small bowl whisk sugar and milk together until sugar is almost dissolved. Add egg whites, corn syrup and vanilla. Mix well. Add to dry ingredients, whisking until smooth. Pour evenly over pineapple.
Bake at 350º 40 to 45 minutes or until toothpick comes out clean. Let stand 3 minutes then loosen edges and invert on serving plate. Remove pan.
Makes 12 servings
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Reply
| | | From: Genie· | Sent: 10/11/2008 7:24 PM |
| Banana Cupcakes with Cream Cheese Frosting
For the best frosting, make sure the cream cheese is chilled. If the
frosting is too thin, place it in the refrigerator for 30 minutes or
until spreadable. Store frosted cupcakes in the refrigerator.
Ingredients
Cupcakes:
3/4 cup granulated sugar, divided
1/2 cup mashed ripe banana
1/4 cup butter or stick margarine, softened
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup plain fat-free yogurt
Frosting:
1 3/4 cups powdered sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, chilled
1/2 teaspoon vanilla extract
2 tablespoons finely chopped walnuts, toasted
Preparation
Preheat oven to 350°.
To prepare cupcakes, combine 1/4 cup granulated sugar and banana; set
aside. Beat 1/2 cup granulated sugar, butter, and 1 teaspoon vanilla
at medium speed of a mixer until well-blended (about 3 minutes). Add
eggs, 1 at a time, beating well after each addition. Add banana
mixture to sugar mixture, beating well. Lightly spoon flour into a dry
measuring cup; level with a knife. Combine flour, baking soda, salt,
and nutmeg in a bowl, stirring well with a whisk. Add flour mixture to
sugar mixture alternately with yogurt, beginning and ending with flour
mixture; mix after each addition.
Spoon batter into 12 muffin cups lined with paper liners. Bake at 350°
for 25 minutes or until a wooden pick inserted in center comes out
clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool
completely on wire rack.
To prepare the frosting, beat the powdered sugar, chilled cream
cheese, and 1/2 teaspoon vanilla at medium speed of a mixer just until
blended (do not overbeat). Spread frosting over cupcakes, and sprinkle
with toasted walnuts.
Yield
1 dozen (serving size: 1 cupcake)
Nutritional Information
CALORIES 247(28% from fat); FAT 7.8g (sat 4.2g,mono 2.3g,poly 0.9g);
PROTEIN 3.8g; CHOLESTEROL 54mg; CALCIUM 25mg; SODIUM 193mg; FIBER
0.6g; IRON 0.7mg; CARBOHYDRATE 41g
Cooking Light, SEPTEMBER 1999
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Reply
| | | From: Genie· | Sent: 10/20/2008 4:59 AM |
Apple Caramel Cake
Batter:
2 cups unbleached flour
1 3/4 cup brown sugar, packed
4 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup reduced fat margarine, softened
2 teaspoons pure vanilla extract
6 whole egg whites, slightly beaten
2 cups apples, peeled and sliced
Topping:
1 1/2 cup powdered sugar, sifted
1/4 cup reduced fat margarine, melted
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
4 teaspoons skim milk
Preheat oven at 350F. Prepare a 12 cup fluted pan with cooking spray and flour; set aside. To prepare batter, combine flour, 1 3/4 cup brown sugar, cinnamon, baking powder and baking soda in a mixing bowl. In another mixing bowl, combine 3/4 cup margarine, 2 teaspoons vanilla extract, egg whites and apples. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 45 minutes. Cool upright for 30 minutes; invert onto serving plate. Meanwhile, to prepare topping, combine powdered sugar, remaining margarine, brown sugar, remaining vanilla extract and milk. Immediately spoon over cooled cake.
12 servings; 353 Calories; 8g Fat (20% calories from fat); 4g Protein; 71g Carbohydrate; 0mg Cholesterol; 280mg Sodium | |
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Reply
| | | From: Genie· | Sent: 10/20/2008 5:07 AM |
Angel Food Cake--LF
1 1/2 cups powdered sugar, sifted
1 cup unbleached flour, sifted
1 1/2 cups egg whites, slightly beaten
1 1/2 teaspoons cream of tartar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon almond extract
1 cup granulated sugar
Preheat oven to 375F. Mix powdered sugar and flour in a mixing bowl; set aside. In separate mixing bowl, beat egg whites, cream of tartar, vanilla extract, salt, and almond extract at high speed until well blended. Gradually sprinkle in granulated sugar, 2 tablespoons at a time while beating at high speed. Beat just until sugar is dissolved and egg whites stand in stiff peaks. Do not scrape sides of bowl during beating. Fold in flour mixture, about 1/4 at a time, with a rubber spatula just until flour disappears. Pour mixture in unprepared 10 inch tube pan. Cut through batter to break large air bubbles with metal spatula. Bake for 35 minutes. Remove from oven and set upside down until cooled.
Serves 12; 175 Calories; 0g Fat (0% calories from fat); 4g Protein; 40g Carbohydrate; 0mg Cholesterol; 94mg Sodium
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Reply
| | | From: Genie· | Sent: 10/23/2008 1:44 AM |
Chocolate Fudge Cupcakes Applesauce adds moisture and replaces fat in these rich-tasting chocolate cupcakes. Double the recipe and freeze the extras. Ingredients 1 1/2 cups (180g) unbleached flour 1 cup (200g) sugar 3/4 cup (75g) unsweetened cocoa powder 2 tsp (8g) baking powder 1/2 tsp (2g) baking soda 1/4 tsp (2g) salt 1 cup (230g) applesauce 2 egg whites 1/4 cup (60mL) vegetable oil 1/2 tsp (3mL) vanilla extract 1/2 cup (90g) chocolate chips Directions Preheat oven to 350°F (175°C). In a medium bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda and salt. In another bowl, combine applesauce, egg whites, oil and vanilla; beat until blended. Add flour mixture to applesauce mixture and stir just until evenly moistened. Stir in chocolate chips. Spoon the batter into 12 paper-lined muffin tins. Bake for approximately 25 minutes until centers spring back when lightly pressed. Cool cupcakes on a rack. Nutrition Facts
Calories: 231
Total Fat: 8g
% Calories from fat: 28%
Protein: 4g
Carbohydrate: 41g
Cholesterol: 0mg
Sodium: 190mg
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