*** A WORD FROM THE KITCHEN ***
"Let Them Eat Cake" was one of my favorite bakeries
downtown where I used to work just out of high school.
We used to so look forward to our birthdays because our
co-workers would always pitch in for one of their atomic
cakes to celebrate. Since we hit the low fat category I
am also always getting requests for some good diabetic
safe recipes. I'm not a dietician but I do understand the
huge amount of people affected by this who are looking for
special recipe solutions. So I give you this great variation
of CARROT CAKE recipe that is an alternative for most
diabetics but is yummy for anyone too and would be a great
idea for Easter.
Hey I even threw in a bonus LIGHTER TIRAMISU recipe too
for those just looking to cut that one down a notch.
Enjoy!
Marzee
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RECIPE: GUILT-FREE CARROT CAKE
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INGREDIENTS:
refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 cup plain nonfat yogurt
3 tablespoons canola oil
1/2 cup unsweetened applesauce
1/3 cup dark brown sugar, packed
2 teaspoons vanilla extract
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded carrots
4 ounces unsweetened crushed pineapple with juice
1/4 cup dark raisins
DIRECTIONS:
Preheat the oven to 400 degrees. Position the top rack in
the center of the oven. Lightly coat a 9 inch tube pan with
cooking spray. Dust with flour and tap out excess. In a large
bowl, whisk together the egg whites, yogurt, oil, applesauce,
brown sugar, and vanilla. On a piece of waxed paper, sift
together the flour, baking powder, baking soda, salt (if using),
cinnamon, and nutmeg. Gradually add to egg-applesauce mixture,
stirring until incorporated. Stir in the carrots. Drain and
reserve the juice from the pineapple. Stir the drained pineapple
and raisins into the cake batter. Spoon the batter into the
prepared pan, smoothing the top with the back of a spoon. Bake
for 40 to 45 minutes, until a tester inserted in the center
comes out clean. Cool in the pan on a rack for 10 minutes. Slide
a thin knife around the edges and center of the cake to loosen
it from the pan. Invert onto a rack to cool. When ready to serve,
transfer cake to a serving platter.
Yield: 20 Servings
Category: Desserts,
Per serving (cake only): 103 calories (20% calories from fat),
3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate,
1 g dietary fiber, 123 mg sodium Diabetic exchanges: 1 1/2
carbohydrate (1 1/2 bread/starch)
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BONUS RECIPE: LIGHTER TIRAMISU
8 ounces semi sweet chocolate, finely chopped
1/4 cup fat free egg substitute
1 cup sugar
1 1/2 teaspoons vanilla
1 8-ounce package fat free cream cheese, cut into small pieces
1 8-ounce frozen light whipped topping, thawed
1 tablespoon instant espresso powder
1/4 cup hot water
1 cup cold water
1 fat free pound cake, cut into 1/2 inch slices
DIRECTIONS:
(food processor can be used to finely chop chocolate ahead
of time and set aside). In food processor with metal blade,
process egg substitute and sugar for 30 seconds. Add vanilla;
process 1 minute or until pale yellow. Add cream cheese pieces,
a few at a time, processing until smooth. Transfer mixture to
medium bowl. Cover; refrigerate 1 hour. Fold whipped topping
into cream cheese mixture. Set aside. In large shallow dish,
dissolve espresso powder in the hot water; add the cold water.
Quickly dip cake slices into espresso, turning to coat all sides.
Arrange slices in bottom of 13x9 inch baking dish or 12 cup
shallow dish, smoothing with fingers to mold cake slices
together. Sprinkle with half of the chopped chocolate. Top
with chilled cream cheese mixture. Sprinkle with remaining
chocolate. Cover; refrigerate at least 3 hours or overnight
before serving. Store in refrigerator.
Yield: 12 Servings
Category: Desserts
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