Category Archives: Desserts

Low Fat Carrot Cake

Ingredients:

2 cups wholewheat flour
1 cup of non-sweetened apple sauce
1 cup of soft brown sugar
3 tbsp white sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
3 eggs whites
2/3rd's cup Skimmed Milk
1/2 tsp of cloves
1/2 tsp nutmeg
2 cups grated carrots.

Cooking Instructions:

•Lightly grease with some spray oil one 9x13 inch pan or two 9 inch round cake pans.
•Beat the egg whites until frothy, then continue whipping & gradually add the white sugar. Beat until stiff.
•In a large bowl combine the flour, brown sugar, baking powder, baking soda & spices & mix until blended.
•Add & mix the apple sauce & milk. Fold in the egg whites & then the carrots & pour into the tin.
•Bake in a preheated oven at 175 C for 25 to 35 minutes. Cool and frost with lightest cream cheese.

Carrot and Ginger Cake

Carrot and Ginger Cake

Serves 10

Ingredients:

225 g (8 oz) plain (all-purpose) flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground ginger
1/2 tsp salt
175 g (6 oz) light muscovado sugar
225 g (8 oz) carrots, grated
2 pieces stem ginger in syrup, drained and chopped
25 g (1 oz) root (fresh) ginger, grated
60 g (2 oz) seedless raisins
2 medium eggs, beaten
3 tbsp corn oil
juice of 1 medium orange

Frosting:

225 g (8 oz) low-fat soft cheese
4 tbsp icing (confectioners') sugar
1 tsp vanilla essence (extract)

To Decorate:

grated carrot
stem (fresh) ginger
ground ginger

Cooking Instructions:

•Preheat the oven to 180°C/350°F/ Gas Mark 4. Grease and line a 20.5 cm (8 inch) round cake tin with baking parchment.
•Sift the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl. Stir in the sugar, carrots, stem ginger, root (fresh) ginger and raisins. Beat together the eggs, oil and orange juice, then pour into the bowl. Mix the ingredients together well.
•Spoon the mixture into the tin and bake in the oven for 1 - 1 1/4 hours until firm to the touch, or until a skewer
inserted into the centre of the cake comes out clean.
•To make the frosting, place the soft . cheese in a bowl and beat to soften. Sift in the icing (confectioners') sugar and add the vanilla essence (extract). Mix well.
•Remove the cake from the tin (pan) and smooth the frosting over the top. Decorate the cake and serve.

Almost No Fat Banana Bread

Almost No Fat Banana Bread

Serves 12
Ready in 1 hour 5 mins (10 mins prep - 55 mins cook)

Ingredients:

200g (7 oz) plain flour
140g (5 oz) caster sugar
1 1/4 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
2 egg whites
3 bananas, mashed
4 tablespoons apple purée or sauce

Cooking Instructions:

•Preheat oven to 180 C / Gas mark 4. Lightly grease a 20x10cm (8x4 in) loaf tin.
•In a large bowl, stir together flour, sugar, baking powder, bicarbonate of soda and cinnamon. Add egg whites, bananas and apple purée; stir just until combined. Pour batter into prepared tin.
•Bake in preheated oven for 50 to 55 minutes, until a skewer inserted into centre of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Tips:

If your bananas are already black but you can't make a cake right away, simply pop them in the freezer. Defrost the bananas whenever you're ready to bake!

Maple, Date & Pecan Parcels

Serves 8
213 calories per serving

Ingredients:

8 sheets Jus-Rol filo pastry - no bigger than 30cmX20cm (12"X8")
1 tsp mixed spice
4 tbsps icing sugar
100g (4oz) pecans, chopped
100g (4oz) dates, chopped
4 tbsp maple syrup
oil spray

Cooking Instructions:

Preheat the oven to 400F, 200C, Gas Mark 6.

Stir the mixed spice into the icing sugar.
Carefully separate one sheet of filo pastry and lay flat on to a work surface. Spray with a little oil spray.
Sprinkle 1 1/2 tsp of the sugar mixture over half the pastry lengthways.
Sprinkle 1/8 (12 1/2g/1/2oz) of the pecans on top of the sugar.
Fold the plain side of the pastry over the side with the filling on and press around the edges.
Place 1/8 (12 1/2g/1/2oz) of the dates on top and drizzle with 1 1/2 tsps of maple syrup.
Fold the bottom left hand corner up to the opposite edge to form a triangle. Then keep folding the triangle over and over down the pastry until you reach the end of the pastry.
Repeat steps 4 to 9 until you have 8 parcels.
Place the parcels on to a greased baking tray and spray with a little oil spray.
Cook on the top shelf of the oven for 10 minutes until golden brown.

Tips:

If the filo pastry you have bought is frozen allow it to defrost thoroughly before starting.