Annette Syms Mud Cake Recipes

ANNETTE SYM'S MUD CAKE

Annette Sym's Mud Cake image

From "Symply Too Good To Be True 3"by Annette Syms. Personally, I find mudcake to be too oily and heavy. But this reduced fat method has won me over. Makes a very satisfiying chocolaty dense cake.

Provided by Lee_tah

Categories Dessert

Time 45m

Yield 14 serving(s)

Number Of Ingredients 15

Ingredients

125 g dark chocolate, broken into small pieces
125 g light margarine
1 cup sugar
2 teaspoons instant coffee
1 cup water
1/2 teaspoon baking soda
1/2 cup applesauce
2 egg whites
1 1/2 cups flour
1/4 cup cocoa powder
cooking spray
2 tablespoons cocoa powder
1 cup icing sugar
1 1/2 teaspoons light margarine
1 tablespoon skim milk

Steps:

Preheat oven to 180°C.
To make cake: Mix chocolate, margarine, sugar, coffee and water in a microwavable bowl. Microwave on MED-HI for about 2 minutes or until all ingredients are dissolved. Stir every minute.
Stir together applesauce and baking soda. Add to the melted chocolate along with egg whites. Mix well.
Sift the flour and cocoa powder, then gently fold in until combined.
Pour into a 19 cm pan greased with cooking spray.
Bake 45-50 minutes or until cake springs back when touched. Ice when cool.
Icing: Mix all ingredients together until smooth.Spread over cake then refrigerate.

Nutrition Facts : Calories 197.5, Fat 5.2, SaturatedFat 3.1, Sodium 59.7, Carbohydrate 39, Fiber 2.7, Sugar 22.8, Protein 3.6

ANNETTE SYM'S LOW FAT MANGO CHICKEN

Annette Sym's Low Fat Mango Chicken image

A quick and easy, really low fat chicken dish that you can have from fridge to table in no more than 20 minutes. Another of Annette Sym's recipes.

Provided by bluemoon downunder

Categories Chicken

Time 22m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

cooking spray
1 small onion, diced
1 teaspoon garlic, crushed
700 g chicken breasts, skin removed and cut into strips
1 teaspoon curry powder
2 teaspoons chicken stock powder
2 tablespoons tomato paste
1 cup evaporated skim milk
1 teaspoon coconut essence
500 ml mango nectar
2 tablespoons cornflour
1 (425 g) can mangoes, sliced, drained

Steps:

Sauté onion and garlic for 2 minutes in a non-stick pan that has been sprayed with cooking spray.
Add chicken and sauté for 5 minutes, or until nearly cooked.
Combine curry powder, tomato paste and chicken stock powder, and cook for 1 minute.
Stir in milk and coconut essence.
Blend cornflour with mango juice, and add to the pan, stirring until the mixture thickens.
Add the drained mango slices.
Serve with your favourite boiled rice or pasta.
VARIATION: Replace mango nectar and canned fruit with apricot nectar and canned apricot halves.

Nutrition Facts : Calories 322.6, Fat 11.5, SaturatedFat 3.3, Cholesterol 76.4, Sodium 174.8, Carbohydrate 26.4, Fiber 2.6, Sugar 21.7, Protein 29.1

ANNETTE SYM'S CREAMY TUNA BAKE

Annette Sym's Creamy Tuna Bake image

There are heaps of delicious-sounding Macaroni Cheese recipes on Zaar. Unfortunately, many are phenomenonally high in all the things many of us are probably trying NOT to eat. This is a low GI recipe, which I am posting in response to Vina's query about low GI foods in a Forum. The recipe is from Annette Sym's website, where you will find other recipes and a lot more information about GI. Annette Sym provides nutritional information for all her recipes, and alternative ingredients, so that after using a few of her recipes the basic GI principles are easily understood.

Provided by bluemoon downunder

Categories Tuna

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

1 1/2 cups dried macaroni noodles
2 (425 g) cans tuna in water, drained
cooking spray
1 teaspoon crushed garlic
2 cups sliced mushrooms
1/2 cup sliced shallots or 1/2 cup onion
1 cup frozen corn kernels
1 (310 g) can creamed corn
2 teaspoons low-sodium instant chicken bouillon granules (Massel)
60 g sachets 4 cheese sauce (Continental)
1 1/2 cups boiling water
1/2 cup grated tasty reduced-fat cheese

Steps:

Preheat oven 180ºC fan forced.
Cook pasta as instructed on packet, leave to one side.
Thoroughly drain tuna, roughly break up and leave to one side.
Coat a large non-stick pan with cooking spray, sauté garlic and mushrooms for 2 minutes.
Add tuna, shallots or onion, corn kernels, cream corn and stock powder and combine.
In a small bowl combine 4 cheese sauce with boiling water until blended.
Fold cheese sauce into the mixture in the pan, taking care that the cheese sauce and the other ingredients are well-combined.
Add pasta and stir well.
Transfer the tuna pasta mixture to a lightly greased casserole dish.
Sprinkle cheese over top and bake for 30 minutes or until cheese has melted and browned on top.

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