LOW FAT YELLOW CAKE (KOSHER-DAIRY)
Have you ever thought it's possible to bake a delicious, moist, low fat yellow cake? well, yes it is! I made some experiments in the kitchen and came out with this unbelievably amazing yellow. Very easy to prepare. Here it is, finally!!!
Provided by Smadars Sane Way Cc
Categories Kosher
Time 55m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 360°F.
- Dump corner of paper towel in butter and grease baking pan, square or round.
- Mix all ingredients in bowl #1 using a hand mixer (high speed).
- Manually, mix all ingredients in bowl #2.
- Spoon one spoon of flour mixture and evenly flour the greased baking pan.
- Gradually and alternately add mixture #1 & #3 to flour mixture, using a hand mixer (medium-low speed), until mixture is homogenous and smooth - it's not a thin mixture.
- Bake 45 minutes until cake is ready: golden-brown, dry and bouncy to touch.
- Enjoy!
Nutrition Facts : Calories 217.3, Fat 7.3, SaturatedFat 4.3, Cholesterol 49.1, Sodium 224.2, Carbohydrate 34.4, Fiber 0.5, Sugar 21.3, Protein 3.9
RICH LOW FAT CHOCOLATE CAKE (KOSHER-DAIRY)
The ultimate birthday cake! This cake is so delicious, moist and rich, you won't believe it has less than 30% fat. Top it with chocolate syrup, sprinkle to decorate and don't forget the candles....
Provided by Smadars Sane Way Cc
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 390 degrees F. (180 C).
- Grease baking pan with a little bit of the margarine.
- Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.
- Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding -- and so on, until all mixes up nicely to a homogeneous mixture.
- Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.
- When the cake is ready I take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.
- To decorate, I use chocolate syrup, usually Hershey's (w/0g fat)- and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.
- Enjoy!
- *** You may substitute the dairy pudding with soy pudding to make this cake Pareve.
- 20 Servings - Nutritional Values for 1 Serving: 202 Calories, 31.5 grams Carbohydrates, 3.2 grams Proteins, 6.6 grams Fat, 21.6 Milligrams Cholesterol - 29.4% Fat!
Nutrition Facts : Calories 217.7, Fat 7.3, SaturatedFat 1.9, Cholesterol 23.1, Sodium 275.3, Carbohydrate 34.6, Fiber 0.9, Sugar 21, Protein 3.8
LOW-FAT COFFEE CAKE
I served this to friends without telling them it was low-fat and nobody ever guessed. They all thought it was delicious!-Coleen Roberts, Charlotte, North Carolina
Provided by Taste of Home
Time 35m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a medium bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg whites, applesauce and milk. Add to dry ingredients. Pour into a 9-in. square baking pan that has been coated with cooking spray. Combine topping ingredients; sprinkle over batter. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts :
LOW FAT LEMON-MERINGUE PIE ON CRUST (KOSHER-DAIRY)
Make and share this Low Fat Lemon-Meringue Pie on Crust (Kosher-Dairy) recipe from Food.com.
Provided by Smadars Sane Way Cc
Categories Pie
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- The Crust:.
- Mix crumbs in a bowl with melted butter.
- Add egg white and lemon peel and mix.
- Flat into a 9.5-inch round pie pan.
- Bake for 5 minutes in a preheated oven at 410°F.
- The Filling:.
- Cook all ingredients in double boiler until thickened.
- Pour into pan with the pie crust - Wait a while till it thickens some more before topping with the meringue.
- Top with meringue which has been beaten stiff with sugar.
- Bake for 10 minutes in a preheated oven at 410F or until golden brown.
- Leave to cool in oven.
- Serve when totally cooled down.
- Another option to The Crust:: 1 cup Flour. 4-5 Ice-Cold Water. 1/2 ts Cider Vinegar. 1/2 Tbs Powder Sugar. dash salt. 3 1/2 Tbs. Butter or Canola Oil. To Prepare: Mix 1/2 of the flour with water and vinegar. Mix rest of ingredients and add to first mixture. Work well with a fork till crust is formed and flat in pie pan. Bake in a preheated oven 450F for 10-15 minutes or until golden brown. Follow the rest of the steps as described.
- The Filling is based on Jeff Hixson's recipe.
Nutrition Facts : Calories 109, Fat 3.4, SaturatedFat 1.6, Cholesterol 6.1, Sodium 108.4, Carbohydrate 17.5, Fiber 0.4, Sugar 10.7, Protein 2.6
LOW-FAT EGGPLANT PARMESAN (KOSHER-DAIRY)
This is one of my favorite dishes. It's a great dish for entertaining buffet style, or for a dairy family meal.It does require some preparation work.. but it's worth every bite! Everything can be prepared in advance and kept well covered in the refrigerator for up to two days.
Provided by Smadars Sane Way Cc
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat over to 400°F.
- Line a large baking sheet with baking paper (or foil) and spray with olive oil spray.
- Peel eggplants, and cut crosswise into ~1/4"-thick slices.
- Beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
- Arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices.
- Bake for 30 minutes, turning eggplant over after 20 minutes until golden-brown. (To prepare the entire amount I had to do this twice).
- Heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices.
- Lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
- Spoon 1/3 of Tomato Sauce Mixture from pan and spread into sprayed baking dish. 39X25 Cm Baking Dish (or 9-inch square).
- Place half of eggplant over sauce.
- Spoon 1/2 of remaining Tomato sauce over eggplant.
- Sprinkle half of mozzarella on top.
- Repeat with remaining eggplant, tomato sauce and mozzarella.
- Sprinkle Parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 259.8, Fat 4.8, SaturatedFat 1.3, Cholesterol 9.1, Sodium 549.9, Carbohydrate 35.6, Fiber 7.6, Sugar 8.5, Protein 20.1
LOW FAT CRUMBS CAKE (KOSHER-DAIRY)
As rich as the traditional crumb cakes, but healthier and really low fat! Very easy to make and goes great with the afternoon coffe. I use 22" round backing pan. For larger baking pans double the indridients. You can make this cake an interesting two colored cake by using white sugar instead of brown sugar, and adding the cinnamon only to the topping 1/2 cup of crumbs mixture.
Provided by Smadars Sane Way Cc
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 360°F.
- In a bowl, mix: flour, sugar, cinnamon, salt & butter until all is crumbled.
- Set aside 1/2 cup for topping.
- Add to the bowl: baking powder, baking soda, buttermilk, vanilla extract & egg - use hand mixer on medium speed until batter is smooth. (Batter is more thick than thin -- ).
- Spray baking pan with cooking spray and pour batter into pan.
- Evenly spread the 1/2 cup crumbs mixture on top.
- Bake for about 30 minutes, until cake in ready and bouncy to touch, or a toothpick inserted in the middle comes out dry.
- Enjoy!
Nutrition Facts : Calories 169, Fat 5.6, SaturatedFat 3.3, Cholesterol 34.5, Sodium 155.9, Carbohydrate 27.1, Fiber 0.5, Sugar 14.8, Protein 2.7
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