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Previous Stories Recipes Low-Fat Chocolate Chip Cake Nectarine & Dried Cherry Clafoutis Lemon Roll Sponge Cake with Raspberries Low-Fat Chocolate Chip Cake 1 cup flour 1/2 tsp. baking soda 1/2 tsp. salt 2 oz. low-fat cream cheese 6 Tbsp. packed light brown sugar 6 Tbsp. granulated sugar 2 Tbsp. applesauce 3 egg whites 1 tsp. vanilla extract 1/2 cup semi-sweet mini chocolate chips Icing: 1/2 cup confectioners sugar 3 Tbsp. cocoa powder 2 1/2 Tbsp. water 1 tsp. vanilla Preheat oven to 350 degrees. Spray an 8" cake pan with pan release. Line a round of parchment; spray again. Make the cake: Stir together the dry ingredients; set aside. In the bowl of an electric mixer, beat together the cream cheese and the sugars on medium speed until smooth. Add the applesauce, egg whites and vanilla. Blend on low until incorporated. Blend in the dry ingredients and the chocolate chips with a spatula or until just combined. Pour into the prepared pan. Bake for about 25 minutes, or until the cake comes away from the sides of the pan and the top is springy to the touch. Cool. Make the icing: Sift together the confectioner sugar and the cocoa powder. Whisk in the water and the vanilla. Assembly: Invert the cake onto a serving plate. Pour on the icing, allowing it to drip down the sides. Back to top Lemon Roll Sponge Cake with Raspberries cake: 5 oz. sugar 1/2 cup plain fat-free yogurt 6 Tbsp. water 1 1/2 tsp. vanilla zest of one lemon 1 cup + 1 Tbsp. cake flour, sifted 3/4 cup of egg whites, room temp. filling: 1/4 cup of sugar 2 egg whites zest of juice of 2 lemons 1 1/2 Tbsp. low-fat margarine, room temp. 1/2 pint fresh raspberries dusting of granulated & confectioners sugar make cake: Preheat oven to 350 degrees. line the bottom of a 12" X 18" jelly roll pan with parchment paper. Generously spray the sides of the pan and the parchment with pan release. In a mixing bowl, whisk together the sugar, yogurt, water, vanilla, and lemon zest until fully blended. Add the flour and whisk ONLY until combined. In a clean dry bowl of an electric mixer, whisk the whites until stiff but not dry. Gently, fold one-third of the whites into the flour mixture. Then fold in the remaining whites. Carefully pour into prepared pan and smooth evenly. Bake for 10-12 minutes or until set. Cool. make filling: In a small saucepan, whisk together the sugar, egg whites, and lemon zest. Put over low heat. Whisk in the margarine and continue whisking until melted. Slowly add the lemon juice. Turn heat up to medium and continue cooking and whisking until the mixture thickens. This may take 5-7 minutes. Cool slightly. Assembly: Lay a large piece of parchment or a clean kitchen towel on your work surface. Sprinkle with granulated sugar. Invert the cake onto the parchment/towel. Peel away bottom parchment. Spread evenly with lemon filling. Scatter the raspberries on the cake. Going length-wise and away from you, tightly roll up the cake. Wrap in the parchment or saran wrap. Refrigerate until set, at least one hour. Unwrap and dust with confectioner sugar before serving. Back to top Nectarine & Dried Cherry Clafoutis 1/2 cup dried cherries 1 1/2 lb. firm, ripe nectarines 1/4 cup packed lite brown sugar 1/4 tsp. cinnamon 6 Tbsp. flour 1 oz. natural sliced almonds 1/4 tsp. salt 1 large egg 3 large egg whites 3/4 cup skim milk 1/2 cup fat-free plain yogurt 1 tsp. vanilla extract confectioner's sugar Soak the cherries in hot water for 20 minutes. Drain. Generously spray a 10" diameter shallow casserole with pan release. Dust with granulated sugar. Preheat oven to 400 degrees. Pit and slice the nectarines. Spray a non-stick skillet with pan release. Saute the nectarines over moderate heat for 2 minutes. Add the drained cherries. Cook 2 minutes more. Stir in the brown sugar and cinnamon. Cook 2 minutes more. Reserve. In a food processor, grind the flour, almonds, and salt together. Put in a medium bowl. In another bowl, whisk together the egg, egg whites, milk, yogurt, and vanilla. Whisk into the dry ingredients, Blending until just combined. Pour enough batter into the prepared pan to cover the bottom. Spoon on the fruit. Cover the top with remaining batter. Bake for about 40 minutes or until the batter puffs up over the fruit and the custard is set. Allow to cool for 20 minutes. Sift confectioners sugar over the top. Serve warm.
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