What is a great recipe for cakes which has low fat?!
What is a great recipe for cakes which has low fat?
my husband hs cholestrol problems?
Answers:
Caramel Pumpkin Cake - Low Fat
This pumpkin cake replaces the fat that's usually in the batter with applesauce. Cinnamon adds flavor, and caramel apple wraps--cut into strips--are scattered on top before baking to add interest.
Ingredients:
2 cups sugar
1 cup applesauce
2 cups canned pumpkin
4 eggs, beaten
2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups flour
Two pieces of caramel apple wraps, cut into thin strips about 2-inches longLight or nonfat whipped topping
Method
Preheat oven to 350 degrees. Mix all ingredients except caramel strips. Pour batter into greased 13x9" pan. Scatter caramel pieces on top of batter. Bake 28-32 minutes or until middle of cake is cooked (toothpick test.) Let cool. Serve with light whipped topping.
Low-Fat Chocolate Cake
INGREDIENTS
1 1/4 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup water
1/2 cup corn syrup
2 teaspoons confectioners' sugar
DIRECTIONS
In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutritional Analysis: One serving equals 176 calories, 1 g fat (trace saturated fat), 0 cholesterol, 186 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2-1/2 starch.
Low Fat Lemon Glaze Cake
Ingredients:
1 pkg. lemon cake mix with pudding
1 cup water
1/3 cup apple sauce
6 egg whites or egg beaters to = 3 eggs
1 tbsp. poppy seeds
non fat cooking spray
Glaze:
1 cup powdered sugar
1 tbsp. lemon juice
1 tbsp. skim milk
2-3 drops yellow food coloring
Sprinkle poppy seeds on top of glazed cake.
Instructions:
1. Preheat oven to 350°.
2. In a medium bowl mix cake mix, water, apple sauce, eggs and poppy seeds.
3. Generously spray bunt pan with non-fat cooking spray.
4. Pour cake mixture into pan and bake for 35 - 45 min.
5. While cake is baking, mix all glaze ingredients together in a small bowl.
6. When cake is cool, drizzle glaze onto cake.
Makes 12 servings.
Nutritional breakdown per serving: Cal 304, Pro 5g, Carb 47, Fat 11g, Fiber 0.
subsitute the oil with either applesause or prune juice..
Lemmon Meringue Cake
INGREDIENTS
Serving: Serves 8 to 10
?1 sifted cup plus 2 tablespoons cake flour, (not self-rising)
?1 1/2 Teaspoons baking powder
?1/4 Teaspoon salt
?3 large eggs, separated, room temperature
?3/4 Cup superfine sugar
?1/4 Cup vegetable oil
?1 Teaspoon grated orange zest
?1 Teaspoon grated lemon zest
?4 Tablespoons fresh orange juice
?2 Tablespoons fresh lemon juice
?Pinch of cream of tartar
. Lemon Curd (see recipe below)
. Swiss Meringue (recipe below)
1.Heat oven to 325 degrees. Sift together flour, baking powder, and salt twice. Set aside.
2.Place egg yolks in the large bowl of an electric mixer. Beat on medium high until pale and foamy, 3 to 5 minutes. Gradually add 1/2 cup of the sugar, beating until very pale and puffy, 5 to 7 minutes.
3.Add oil in a steady stream. Add zests; beat for 1 minute. Reduce speed to medium low, and add flour mixture alternately with juices, flour in 4 parts and liquid in 3 parts, beginning and ending with the flour. Set aside.
4.In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar, and increase speed to medium high. Beat until soft peaks form. Gradually add remaining sugar, and beat for 1 1/2 minutes, or until whites are glossy and stiff peaks form.
5.Stir a quarter of the whites into the flour-yolk mixture. Fold in remaining whites carefully, trying not to deflate the batter. Gently pour into an ungreased 7-inch tube pan. Bake until cake is golden brown and a cake tester comes out clean, about 40 minutes.
6.Remove cake from oven, and invert immediately. Cool completely in pan. Run a knife around sides to loosen, and remove outer part of pan. Run a knife along bottom and around tube to loosen and remove tube. Turn upside down onto a cake round slightly smaller than the cake, and slice horizontally into 3 layers using a serrated knife.
7.Spread half the filling on the bottom layer, and cover with the middle layer. Spread remaining filling on middle layer, and cover with top layer. Refrigerate overnight, or until set. Brush off excess crumbs with a dry pastry brush.
8.Heat oven to 400 degrees. Prepare meringue, and spread it all over cake, swirling with an icing spatula as desired. Set cake, still on cake round, on an oiled baking sheet, and place in oven. Bake, watching carefully, until meringue is brown around edges and beginning to brown elsewhere.
for the lemon curd:
This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.
INGREDIENTS
Makes 1 1/2 cups
? 3 large egg yolks, strained
? Zest of 1/2 lemon
? 1/4 cup lemon juice
? 6 tablespoons sugar
? 4 tablespoons unsalted butter, cold, cut into pieces
DIRECTIONS
1.Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
2.Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
3.Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.
For the Swiss Meringue
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
INGREDIENTS
Makes 4 cups
? 4 large egg whites, at room temperature
? 1 cup sugar
? 1 cream of tartar
? 1/2 teaspoon pure vanilla extract
DIRECTIONS
1.Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
2.Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
3.Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately
I recommend for your husband to include lots of olive oil (extra virgin if possible) in salads like 2 parts of olive oil and one part of corn or other vegetable oil. This mix helps reduce cholesterol. Also he needs to eat dry fruits like nuts, which are rich in Omega3 acids and help to increase the good cholesterol to reduce the bad one.
Excersise also helps to fasten this process.
Substitute oil/butter with Yogurt. Plain and low fat. Comes out softer...whatever recipe you are trying...I have done it for all my recipes and it works like a charm. Just make sure that the yogurt is plain, not sour and cool not cold. Another option which worked for me was cut down the number of eggs to 2/3 of what the recipe requires and use egg whites for the 1/3 of the whole eggs portion. Basically, if the recipe asked for 3 eggs I put 2 and put in one extra egg white.
Take a yellow cake mix and substitute the oil with unsweetened applesauce to reduce the fat or a chocolate cake mix and substitute the oil with canned pumpkin. It does not change the taste at all and is very good. I made a pineapple upside down cake with the yellow cake mix and applesauce not too long ago and it was delicious.
There are standard recipes for fatless sponges which are the basis for many of those yummy continental gateaux! They are h*ll to make without either a balloon whisk or en electric whisk though!
The basic principle is that you start with, say, 3 eggs and 100gms (I think) of caster sugar in a large mixing bowl. Put the bowl over a pan of simmering water but do not allow the bowl to touch the water. Whisk furiously until the mixture more or less three quarters fill the bowl and is very thick and leaves a trail on the surface if you lift the whisk out then remove the bowl from the heat and continue whisking until the mix is cold. Then sift 100gms fine plain flour gently over the mix and fold it in. Tip carefully into a 9 inch sandwich tin which you have buttered, floured and lined the bottom with baking parchment as if you don't it will stick like glue to the tin (or use silicone dishes). Cook on Gas 4 180C until the top is a nice pale biscuit colour. Take out of the tin straight away and cool it on a rack. Once cool you can split it and fill it as you like - think of all those gateaux you get in posh restaurants, but yours will taste nicer!
Check out http://useinfo-cakes.blogspot.com/...
It has recipes for quite a few tasty cakes that can be prepared easily from home ..