Bakewell Tart Oatmeal Porridge Low Fat Recipes
BAKEWELL TARTS
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
- Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
- Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.
- Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
- Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes.
- Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 32.7 g, Cholesterol 25.9 mg, Fat 10.7 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 4.1 g, Sodium 166.1 mg, Sugar 15.5 g
TRADITIONAL BAKEWELL TART
A Bakewell tart is a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds.
Provided by Trishie
Categories Desserts Pies Tarts
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
- Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
- Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
- Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 212.3 calories, Carbohydrate 21.9 g, Cholesterol 38.5 mg, Fat 12.8 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 133.5 mg, Sugar 9.8 g
BAKEWELL TART OATMEAL (PORRIDGE) LOW FAT
I'm currently foloowing a calorie controlled diet and was looking for some new ways to liven up my morning porridge. This was one of my experiments that turned out really well. You can cook the porridge on the hob if you prefer. You should use regular oats, not the quick cook type if following my cooking instructions. I found the almond flavouring in the bakery section of the supermarket.
Provided by angellore
Categories Oatmeal
Time 4m
Yield 1 Bowl, 1 serving(s)
Number Of Ingredients 5
Steps:
- Put the oats and milk in the bowl, microwave for around 2 minutes. (Use a large bowl and keep an eye on it - it can easily overflow - you'll probably need to change this slightly for your own microwave).
- Add the cherries to the top, microwave for 20 seconds.
- Add almonds and almond flavouring to taste. Stir.
Nutrition Facts : Calories 361.8, Fat 9.2, SaturatedFat 1.3, Cholesterol 4.9, Sodium 186.9, Carbohydrate 52.6, Fiber 6.5, Sugar 9.2, Protein 18
LIGHTER BAKEWELL TART
Angela Nilsen slashes the fat and sugar content of this teatime classic with fresh raspberries and an iced topping
Provided by Angela Nilsen
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you don't stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork. Put the tin on a baking sheet.
- Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown. Transfer to a medium-sized mixing bowl to cool. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden. Remove and reduce the oven to 180C/160C fan/gas 4.
- Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base. Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined - don't overmix.
- Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.
- Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 280 calories, Fat 16.2 grams fat, SaturatedFat 3.9 grams saturated fat, Carbohydrate 27.2 grams carbohydrates, Sugar 12.8 grams sugar, Fiber 1.1 grams fiber, Protein 5.9 grams protein, Sodium 0.4 milligram of sodium
LOW FAT OATMEAL BARS
Make and share this Low Fat Oatmeal Bars recipe from Food.com.
Provided by red_chef400
Categories Bar Cookie
Time 25m
Yield 32 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 350 degrees.
- Spray 9x13 inch pan with non stick cooking spray.
- Combine and mix all wet ingredients including shortening.
- Mix all dry ingredients together.
- Add dry ingredients to wet ingredients stirring thouroughly.
- Pour into pan and bake for 15-20 minutes.
- Let cool.
Nutrition Facts : Calories 98, Fat 4, SaturatedFat 0.8, Cholesterol 13.2, Sodium 83.8, Carbohydrate 13.9, Fiber 0.8, Sugar 6.8, Protein 1.9
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