Low Fat Healthy Spices Cake Kosher Pareve Recipes

LOW FAT HEALTHY SPICES CAKE (KOSHER-PAREVE)

Steps:

• Preheat oven to 360°F.
• Spray two 12x6 Baking Pans.
• In a bowl, mix with a hand mixer egg + oil + orange juice.
• In a separate bowl, mix flour + sugar + vanilla sugar + baking powder + spices + lemon peel.
• Gradually, add liquid mixture to dry ingredients.
• Mix well to a homogenous mixture.
• Pour evenly to baking pans.
• Bake 30-40 until light brown and bouncy to touch.
• Enjoy!
• *** Upgrades and other options:.
• >> Take about 2 Tbs from sugar and mix with cinnamon. Slice some apples (with peel) and arrange on bottom of baking pan. Sprinkle sugar and cinnamon mixture and than pour cake mixture. When cake is ready turn upside down to a serving tray. The top is lovely, crunchy and surprising!
• >> Oil can be substitute with 80 grams butter - if this is the taste you're going for --
• >> Soak 50 grams raisins in some brandy for 1/2 hour, and add to cake mixture.
• ** Nutritional Values per one serving: 92.4 Calories, 15.5 grams Carbohydrates, 1.3 grams Protein, 2.8 grams Fat, 9 milligrams Cholesterol, 27.27% FAT!

LOW-FAT SPICE CAKE

Steps:

• 1. Preheat the oven to 325°F. Generously grease a 12-cup (10-inch) bundt pan and set aside. 2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside. 3. Place the eggs and applesauce in a large bowl, and blend well with an electric mixer set on low speed. 4. Add the dry ingredients to the egg mixture, and continue mixing for 2 minutes. Stir in walnuts, if desired. Pour the batter into the prepared pan. 5. Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan, then remove the cake and cool completely on a wire rack. Dust lightly with powdered sugar, if desired. 6. Serve immediately, or store in an airtight container for up to 1 week. CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing each layer firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 1/4 teaspoons baking powder 2 cups whole wheat flour 1 cup sugar 3/4 cup brown sugar 1/3 cup nonfat dry milk 1/3 cup dark raisinsBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cake found in the Gift Jar Tags chapter.From "The Mason Jar Soup to Nuts Cookbook." Copyright 2004 by Lonnette Parks. Used with permission of the publisher, Square One Publishers. All Rights Reserved.

RICH LOW FAT CHOCOLATE CAKE (KOSHER-DAIRY)

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!