Hopp Diva's Blog


Carrot Harvest Bread With Stout September 23, 2010

Filed under: Bread & Muffins,Low Fat Diva Blog — Hopp Diva @ 12:03 pm

I know that I said I would post this yesterday and I’m sorry, time really got away from me.  Both breads I had my “official testers” try seemed to go over well.  Did they jump up and down………….no – actually they only do that for bacon or sausage!  So when I bring in healthy items for them to try, now you know why I say they are some of my toughest critics 🙂  They did say they liked the bread and would eat it (liked it better before they knew it was healthy) again if given the chance.  So that was pretty nice to hear.  Now I guess I will have to wait to hear your reviews 🙂

The bread is great even if you do not want to add Stout beer to it.  My husband brews beer and we are in a brew club so I wanted to come up with some fun items for the rest of the club to try if they wanted to and I wanted it to be low in fat so I could not just talk lower in fat but show that I practice it too!  I do like to hear your feedback regarding the recipes so send me a quick line or two and give me your thoughts or comments  1lowfatdiva@gmail.com Enjoy 🙂

I used part of a recipe from Cooking Light. It’s a magazine that I found dealing with low fat cooking, however their idea of low fat and mine are quite different.  So if I find a recipe that I like and think I can still lower the fat – I do!

Carrot Harvest Bread With Stout

1 cup flour plus 2 Tlb

3/4 cup of sugar

2 tsp. cinnamon

1 tsp baking soda

1/4 tsp. salt

1/2 cup grated peeled Granny Smith apple

1/2 cup grated zucchini

1/2 cup grated carrot

1/4 cup nonfat buttermilk

2 egg beaters

2 Tlb. low fat margarine melted and cooled slightly

3 Tlb. Stout Beer

Combine flour and the next 4 ingredients in a large bow, stirring with a whisk.  Stir in apple, zucchini and carrot.  In a separate bowl, combine nonfat buttermilk and eggs.  Add melted oleo and 3 Tlb of Stout beer, stirring with a whisk.  Carefully add wet ingredients to dry ingredients.  Stir only until mixture is combined.

Spoon your batter into either a sprayed 8×4 loaf pan or you can use small loaf pans (about 3) that have been sprayed with butter flavored spray.  Bake at 350 for 40 min in large pan about 15-20 in small pans.  Remember every oven is different so time will vary.  Always check with toothpick 5 min. or so before time is up so you don’t over bake!

The only fat in the recipe should be from your melted oleo which would be 10 grams for either the loaf or divided among the smaller loaves.

Carrot Harvest Bread With Stout

NOTE:  If you omit the Stout beer, leave out the extra 2 Tlb of flour


Ginger Stout Muffins September 21, 2010

Filed under: Low Fat Diva Blog — Hopp Diva @ 11:58 am

Recently I was reading one of my numerous food magazines and ran across an article about people taking one of their passions and turning it into cash!  Wow if it was only that simple, I would be a multi-millionaire 🙂  One of the people highlighted in the article was a woman who made muffins and sold them at her local farmers  market.  It was a classic rags to riches story.  Her claim to fame was Gingerbread Muffins made with Stout Beer.  Well, my brain went right into create mood!  Gingerbread mix in cupboard – check!  Egg beaters in frig – check!  Stout Beer in house – check , check and double check (my husband brews beer – wahoooo)!

The box of gingerbread was a bit higher in fat than I like but it was giving me the content for 12 muffins and I was able to make more like 18 so that helped out a bit and all I had to add to the mix was my egg beater.  Instead of the 1 1/2 cups of water the mix asks for, cut that down to 1 cup and this is where you use the Stout Beer.  Follow the rest of the package instructions.  I did not use paper liners but was thinking if I had some of the tulip shaped ones that would have been awesome!

The beer brought out the intense flavor of the gingerbread so you need to make sure that you really like gingerbread.  It was wonderful!  My next problem came with the frosting.  In my mind I knew what I wanted – a great low fat cream cheese frosting that I could pipe onto my new tasty muffins………………….but what I ended up with was a glaze 😦  I used all the cream cheese that I had which was 1 1/2 packages of no fat cream cheese, 2 Tlb of low fat margarine and powdered sugar.  Well after 3 cups of sugar I decided enough was enough and I would not end up with the thick cream cheese frosting that I wanted.  Nor could I put some of the Stout Beer into the frosting to add to the taste (way to thin already).  Don’t get me wrong the glaze has a great cream cheese taste just not what I had envisioned.

I have not given up on creating a frosting but that will have to wait until I can make a carrot muffin with a beer blend and have it taste good.  Enjoy and let me know how your Ginger Stout Muffins turn out   🙂

Email:   1lowfatdiva@gmail.com


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