Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Let’s Eat Cake! March 29, 2012

Filed under: Low Fat Diva Blog — lowfatdiva @ 11:56 am
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Do you have a birthday this month but are asking “what can I do, I can’t have cake”?  Oh people, please don’t think you can’t “have” cake or dessert if you choose to eat food lower in fat.  That is why they call me the Low Fat Diva, I share ways for you to substitute items in recipes so you can still enjoy your favorites without all the fat.  This month I am going to tell you about some scrumptious cakes and recipes.

Previously I shared a recipe for the white cake pictured in this article, but now have a new spin and there is an absolutely mouth watering, over the top Chocolate Porter Cupcake recipe you need to try. 

The white layer cake has Lemon Curd between the layers.  Dickinson’s has different curd flavors that you can try (available at Plumb’s Market) if you don’t care for lemon. Grocery stores are now stocking early fruits that will pare nicely on the top or in the center of your cakes. Top it with ganache…wait, you are unfamiliar with ganache? It’s a mixture of cream and chocolate blended together that makes a divine type of icing, except ganache is normally high in fat. I have an awesome treat for you, I have been experimenting with a recipe that cuts the fat way down and it tastes fantastic!

All month long on my blog (lowfatdivablog.com) I will be sharing recipes with you like carrot cake with cream cheese glaze, cake pops, sour cream biscuits for multi berry shortcake and so much more.  Feel free to email me Ramona@lowfatdivablog.com for comments/questions and now let’s enjoy some cake!









Recipes can be found in dessert tab.


Chocolate Porter Cup Cakes


 12oz. Porter Beer or you can use chocolate espresso stout or a chocolate ale – yummmm

½ cup No Fat ½ & ½

3 Tablespoons Canola Oil

2  Tablespoons  No Fat Vanilla Yogurt

1 Tablespoon vanilla extract

¾ cup Egg Beaters

¾ cup unsweetened dark cocoa (Hershey)

¾ cup no fat sour cream

2 cups white sugar

2 ½ cups flour

1 ½ teaspoons baking soda

Preheat oven to 350 degrees.  Spray 24 regular muffin cups/tins with Pam.  In a large mixing bowl, combine all the liquid ingredients.  In separate bowl, whisk all the dry ingredients.  Gradually add the dry ingredients to the wet.  Divide the batter among the muffin cups/tins.  Bake 17 minutes (depending on oven) or until risen and set in the middle (toothpick comes out clean but still tender)  Cool before removing from the tins.  Make a chocolate ganache and dip tops of cakes in.

Enjoy!  For comments/questions  email me ramona@lowfatdivablog.com

Chocolate Ganache

 In sauce pan bring 2/3 cup of No Fat ½ & ½ to a boil.  In a bowl place 9 ounces of chopped white/semi sweet  baking chocolate. When ½ & ½ is boilling, remove from heat, add 6 tablespoons of no fat sweetened condensed milk and 2 teaspoons of Blue Bonnet Lite.  Whisk until combined. Pour over  chocolate, wait 5 minutes before whisking the chocolate and cream mixture.  Whisk until chocolate is very smooth.  I also add about 3 Tlb of dark chocolate cocoa powder.  Chill until mixture has firmed enough to spread or dip the tops of your cup cakes.  You can also drizzle it over a cake (don’t chill as long).  If ganache is too firm, you can lightly warm the mixture over very low heat to get the consistency you want.  Be sure to whisk the ganache after chilling before you use it.

Moist and delicious chocolate porter cup cakes, dipped with a creamy low fat chocolate ganache


Sushi Anyone??? March 27, 2012

Filed under: Low Fat Diva Blog — lowfatdiva @ 1:21 pm
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Inside out Sushi rolls with veggies & crab

Please don’t think making Sushi will be too difficult because if I can do them along with a five year old and three year old helping, anyone can!  My little girls were so intrigued by everything I had out on the counter, they just had to get their hands into the mix also.

I learned how to roll Sushi from my friends Kathy, Molly and Khushal (ok, probably more Molly and Khushal -Kathy and I visit more), anyway we have Sushi rolling parties at least once a year.  Everyone brings at leas a couple of ingredients for the rolls and we all cross our fingers Molly or Khushal find some sashimi grade tuna ( means that the tuna can safely be eaten raw)……ahhhhhh so delish!

The longest process in making Sushi is preparing the rice.  It’s important to get raw sushi rice when you make sushi (no, minute rice will not work).  You have to wash and soak the rice before you cook it, but it’s all worth the extra effort.  My recipe makes a great deal of rice if I don’t cut it down so it will go a long way and you can try making lots of different rolls.  If you make a large batch, you may want to have a few friends over so you are not so overwhelmed with all the rice 🙂

My friends purchased a book for me called Sushi Modern by Hideo Dekura, this book is so easy to follow and has great pictures so you can see what the rolls will look like.  The recipe for preparing the rice is also in the book.  Try not to panic if you read do not use any  metal bowls!  You can use plastic or if you have a wooden salad bowl, that will also work.  Improvise but it is important not to use metal.

If you would like any recipes, let me know but with all the availability of sushi recipes on the web I thought I would just show you what mine look like.  Enjoy!

PS.  Yes, my girls did try the sushi and the oldest liked it.  Younger one was not sure.  Neither liked the soy sauce their mom dipped into, but did like the hot dumpling sauce we had for ours.

For questions and comments ramona@lowfatdivablog.com


A New No Fat Cheese

Filed under: Low Fat Diva Blog — lowfatdiva @ 10:57 am
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Wait, I’m not trying to mislead you there is a new no fat cheese that I found but it’s what my kids and granddaughters call “plastic cheese”.  I was in the grocery store recently and I always check out the cheese section to see if there is anything new, that is when I discovered Borden as well as Kraft has cheese slices that are no fat.

This product will work well with sandwiches and burgers.  How do they taste you ask…well, that is where the “plastic cheese” comes into play.  Not great but not bad either.  In the end the choice is up to you, splurge for this product (no, they are not cheap) or use a really small amount of cheese that you have and just count your grams.


Grilled Pork Tenderloin Done Two Ways March 26, 2012

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 12:38 pm
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Honey, orange and ginger are common flavors in Asian cooking.  I like all three of them and you seriously could combine any of them to make a delicious glaze/marinade for a pork tenderloin.  However you can really destroy pork tenderloin (or any meat for that matter) if you over cook it, that is why I stress every time to my readers “use a meat thermometer “!  I find one of the main reasons people do not like pork is because they  usually only have it prepared grey in color…….ewwwww.  The internal temp for pork is not 170 degrees (unless you want it dry, grey and quite tough), you can safely removed pork tenderloin from the grill/oven/pan when the internal temp is 145 degrees.  Cover it with foil and let rest for at least 5-7 minutes before cutting into it.  The pork will continue to cook while resting and if you wait the juices will remain in the meat instead of oozing out and the meat will be not as moist when you eat it.

Marinating pork is a great way to get the flavor into the meat.  If you decide to marinade using any of the following recipes, you can still baste with the marinade if you cook the sauce to the boiling point for at least 3-5 minutes.  You can’t save any of the unused marinade, that must be discarded.

Ginger Honey Pork Tenderloin

1 Tlb. grated fresh ginger (or you can use minced ginger in refrigerator section of grocery store)

3 Tlb. honey

1 Tlb. fresh lemon juice

1 Tlb. low sodium soy sauce

1-2 pound pork tenderloin

Combine all sauce ingredients in a bowl.  Whisk until combined.  Heat grill to medium heat (this is a lean piece of meat so cooking on medium heat helps prevent it from drying out as it cooks)  after you have coated the rack with Pam for grilling.  Place tenderloin on grill for about 5 minutes per side.  Turn down heat or place tenderloin over indirect heat.  Baste with sauce mixture until meat reaches internal temp of 145 degrees.  Promptly remove from heat, cover with foil and wait 5 -7 minutes before slicing.  Serve remaining sauce with tenderloin.

Orange – Glazed Pork Tenderloin

2 lb.s pork tenderloin

1/2 cup orange juice

1/4 cup low sodium soy sauce

2 garlic cloves, minced

1 Tlb. sugar

1 Tlb. grated fresh ginger ( or use minced ginger from grocery refrigerator section)


Mix all marinade together and place in zip lock bag along with the tenderloin.  Marinade in frig for 2 hours or more (longer time better flavor)

Remove pork from marinade, pour marinade into a saucepan.  Add 1/4 cup of orange juice concentrate that has been thawed.  Bring mixture to a boil.  Dissolve 1/4 tsp. of cornstarch into 1 Tlb. water and whisk into marinade.  Simmer the mixture for about 2 minutes or until it thickens and is a glaze like consistency.  Whisk constantly during this process.

Spray grill rack with Pam for grills.  Fire grill up on medium heat.  Place tenderloin on grill and brush with glaze mixture as it cooks.  Remember internal temp should only reach 145 degrees.    Tenderloin cook fast so don’t leave the meat unattended!.  Remove the meat from grill, loosely cover with foil.  Let rest for about 5-7 minutes.  You can glaze one more time before you serve if you have anything left.       Enjoy!

For comments/questions email ramona@lowfatdivablog.com





What Do You Serve With Asian Meals??? March 25, 2012

Filed under: Low Fat Diva Blog — lowfatdiva @ 3:02 pm

No, I’m not taking about what type of rice or which chop stick is the best.  People write in to me and ask” beer or wine with Asian meals”?

Most wines do not really pair well with Asian dishes.  Some wines can actually make the spiciness in the recipe more intense or if you have a dish that is sweet with pineapple or coconut, the wine can taste quite sour/bitter.

So, when you are eating Asian foods, grab a nice cold Flying Horse royal Lager, or a Singha Lager (which is my husbands favorite because it’s quite hoppy) but I like the Tsingtao Lager.  All of these beers can be found in most liquor stores or places like World Market.  The prices are really very reasonable, 8.00 for a six-pack.         Enjoy!


Seasoned Rice Vinegars

Filed under: Low Fat Diva Blog — lowfatdiva @ 2:54 pm
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Although I love to make sushi and most Asian foods, I am not a big vinegar fan ( weird, I know).  I think it’s because my mom used to pickle so many things as a kid.  I didn’t really like oil and vinegar dressings either but I did find some very interesting Rice vinegar made by Nakano.  They are seasoned Rice vinegar and they are not as harsh as the vinegar we are used to.  I will use them with sauces or marinades and I even made a dressing with them for an Asian Slaw recently.

Here are the flavors they come in.  Original, Red Pepper or Roasted Garlic.  You should be able to find them in your local market either in the Asian food section or by the other vinegar.



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