Friday, March 21, 2014
Creamy New York Cheesecake 2 (32oz) cartons Non-Fat plain yogurt 1/2 cup of honey 2 teaspoons vanilla 4 tablespoons of arrowroot 5 egg whites
Procedures : Day before drain yogurt to make Yogurt Cheese. ( I used cheesecloth pulled tightly over a large bowl and secured the cheesecloth with a big rubberband just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese!!) Preheat oven to 300 degrees. Prepare Basic Graham Cracker Crust below in a springform pan and chill while preparing the cheesecake. With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended. Pour filling into chilled graham cracker crust. Bake at 300 degrees for 60-75 minutes, until center is set and surface is lightly browned. Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled. ************************************************** Basic Graham Cracker Crust 1 1/2 cups crushed SnackWell's Cinnamon Graham Snacks- Fat Free (appx. 1 box) 2 tablespoons sugar 1/1/2 tablespoons of Liquid Butter Buds Crush the SnackWell's graham crackers by placing pieces on wax paper and rolling over them with a rolling pin, mix till moistened an press into a Pam prepared pan."
1 1/2 cups cake flour 1 cup sugar 1 tsp. baking soda 1 1/2 tsp. cinnamon 1 tsp. grated lemon peel 1 1/2 cups plain nonfat yogurt 1 Tbsp. arrowroot dissolved in 1/4 cup skim milk (I used cornstarch with milk) 1 large pear, peeled, cored, and chopped 1 tsp. vanilla extract 2 tsp. maple extract
Procedures : Preheat oven to 350 degrees F. Use a 9 x 13-inch nonstick baking pan or line a baking pan with a baking pan liner or lightly coat with nonstick spray. Sift flour, sugar, baking soda, and cinnamon into a large mixing bowl. Stir in lemon peel, yogurt, skim milk with arrowroot, pear, and vanilla and maple extracts until well combined. Transfer batter to baking pan. Bake for 35 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cut into 12 pieces."
CAKE: 5 C. + 1 T. unsweetened apple juice 1 C. chopped dates (Medjool are good) pinch of salt 2 C. uncooked whole-grain couscous finely grated zest of one lemon (or to taste) TOPPING: 3/4 C. unsweetened apple juice 1/4 C. lemon juice 2 T. maple syrup 1 T. kudzu or arrowroot powder dissolved in 1 T. apple juice
Procedures : In a large saucepan, heat apple juice to boiling. Add dates and salt. Cover, reduce heat and simmer gently for 10 minutes. While dates are simmering, heat a large heavy-bottomed skillet over medium- low heat. Add couscous and cook 5-10 minutes, until lightly toasted. Stir as necessary. Gradually add toasted couscous to simmering apple juice and dates, stirring constantly. Cook, stirring, 3 to 4 minutes, until mixture thickens. Stir in lemon zest and remove from heat. Rinse a 10-inch round or 9-inch square glass or ceramic baking pan with water. Shake out excess water, do not dry. Spread couscous mixture evenly in pan. Set aside to cool. TOPPING: In a small saucepan, whisk apple juice and maple syrup. Heat just to simmer and add dissolved kudzu, whisking constantly. Cook briefly, whisking until thick. Spread on cooled couscous."
Cocoa Fudge Cake 1 2/3 cup all purpose flour 1 1/2 cup sugar 2/3 cup cocoa powder 1/2 cup applesauce (this works out to 1/3 a can; I freeze the rest in half-cup portions for later use) 1 1/2 cup skim milk yogurt 1 1/2 tsp. baking soda 1 tsp salt (I use a bit less) 1 tsp vanilla 4 egg whites
Procedures : Heat oven to 350. Mix wet and dry separately, then combine, beating at low speed, scraping bowl occasionally for 30 seconds. Beat on high speed, scraping occasionally, 3 minutes. Bake 35-40 minutes, until wooden pick comes out clean Great without frosting, but frost if you prefer Makes one 13x9x2 pan or about 15 cupcakes."
(2) 8 oz. Cream cheese, nonfat 3/4 C Sugar 1 Tb Flour 2 tsp Vanilla extract 1/2 tsp Lemon peel 1/2 C Sour cream, nonfat 3 Egg whites 1/2 C Graham-cracker crumbs 2 C Berries or cherries
Procedures : Blend first 5 ingredients with electric mixer. Blend in sour cream and egg whites. Spray 9"" pie pan with nonfat cooking spray; sprinkle with crumbs. Pour in cheese mixture and bake at 325 degrees for 40 min. Cool, then refrigerate for 3 hours. Top with berries. Servings: 8, Calories: 180, Fat: 0.8 gm, 1 serving = 2 starch"
COCOA_APPLESAUCE CAKE 2 cups thick applesauce TOPPING: 3/4 cup sugar 2 tbsp sugar 1/2 cup brown sugar 1 tsp cinnamon 4 egg whites (or substitute for 2 eggs) 3 tbsp cocoa 2 cups flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 1 tsp cinnamon
Procedures : Mix dry ingredients together. Add wet ingredients. Mix lightly. Put into a lined or sprayed 9""x13"" pan. Sprinkle with topping. Bake about 40 minutes at 350, till a toothpick inserted at the center comes out dry. Freezes well."
2 1/2 C +2TB whole wheat pastry flour 1 1/2 tsp baking soda 1 1/2 tsp cream of tartar 1 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1 1/2 C honey (I think this could be cut in half) 1/3 C frozen pineapple juice concentrate, defrosted 2 tsp vanilla 2 egg whites, unbeaten (or egg replacer to equal) 1 1/2 C grated, peeled carrots 2 4 oz. jars carrot baby food puree 1 C raisins 2 egg whites, lightly beaten (or egg replacer to equal)
Procedures : Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg. Set aside. In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots. Stir into flour mixture and mix until just blended. Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not overmix! Spoon batter into two 9"" round nonstick baking pans. Bake at 325 degrees for 40-45 mins or until toothpick comes out clean. Cool on wire racks for 20-30 mins and remove from pans."