Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Marble Cheesecake April 30, 2012

Filed under: Desserts — lowfatdiva @ 9:22 pm
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Before I sign off of cakes for a little bit, I wanted to share a cheesecake recipe with you that I think has turned out quite well after I perfected a few things!  I was always known for making cheesecakes that were unbelievably delicious!  It was not uncommon for me to use 4-5 packages of cream cheese….ah, just thinking about them.  Ok, wake up call, they were over the top high in fat (if 65 grams is what the food pyramid, my cheesecake probably took that number and tripled it).

I have tried to make the same cheesecakes using no fat cream cheese (no fat is still very high) but the cakes just taste like butt.  But I found if I mixed them it was better, yet I still didn’t like the huge fat content – better but not great.  So, I tried one last time and what I used this time was Weight Watchers cream cheese in the tub for one of the 8oz and the rest no fat cream cheese.  I also discovered the cheesecake needed to sit for at least 24 hours in the frig for the flavors to truly come out.  What a difference that made with the flavor!  If you like cheesecake I think this one will hit the spot for you.  No, it’s not in a spring form pan (bummer) but the shape should not matter if the taste is there.    Enjoy!   For comments/questions write me ramona@lowfatdivablog.com

Marble Cheesecake

1 cup gram cracker crumbs (cinn, plain or chocolate)

1 Tlb Blue Bonnet Lite

2 -8oz pack. no fat cream cheese

1 – 8oz tub Weight Watchers Cream Cheese

1 cup sugar

3 heaping Tlb. flour

1 Tlb. vanilla

4 egg whites or 1/4 cup egg beaters with 3 egg whites

1 oz semi sweet chocolate melted

Generously spray a 9″ square baking pan with Pam. Mix melted butter with crumbs and pat them into the bottom of the baking pan.  Bake at 325 for 8 minutes.  Set aside

Place cream cheese in a bowl and beat till smooth.  Blend flour and sugar together and add to cream cheese mixture.  Beat well.  Whisk eggs and vanilla together in a bowl.  Slowly add the eggs to the cream cheese mixture (pour in slow steady stream) and continue to beat on medium speed.  Pour the mixture over the crust.  Drop melted chocolate in mounds over the top of the cheesecake.  Using a knife swirls in figure 8 movements to blend in the chocolate.

Bake 325 for about 30-33 minutes or until the center is almost set (cheesecake will start to leave the sides).

Cool on wire rack.  Cover and chill in frig for 24 hours.

Really worth the wait!  Very delish!

 

Chocolate Cake With A Wonderful Chocolate Frosting April 24, 2012

This cake is extremely easy.  I dug out this recipe because a friend of ours recently had some heart surgery and he was worried with the new diet he was on dessert would no longer be an option for him.

This cake is also possible to lower the sugar by just adding sugar free pudding and whipped topping.  I hope you like the cake as much as our friend did!   Enjoy!  For comments/questions  contact me ramona@lowfatdivablog.com

 

Chocolate Cake with Chocolate Frosting

1 pkg. chocolate cake mix

1 pkg. (20z) instant chocolate pudding mix

1 3/4 cups water

3 egg whites

In a large mixing bowl, combine the cake mix, pudding mix, water and egg whites.  Beat on low speed for 1 minutes and then beat on medium speed for 2 minutes.  Pour into a 15 x 10 inc baking ban that has been coated with Pam.  Bake 350 for 11-15 minutes.

Chocolate Frosting

1 1/4 cups cold no fat half & half

1/4 tsp. almond extract

1 pkg. instant chocolate pudding

1 carton (8oz) frozen low fat whipped topping thawed

Place milk and extract in a large bowl.  Sprinkle with a third of the pudding mix.  let stand for 1 minute.  Whisk pudding into milk.  Repeat two times more with remaining pudding mix.   Whisk pudding 2 minutes longer.  Let stand for 15 minutes.  Fold in the whipped topping.   Once the whipped topping is totally incorporated in the pudding, the frosting is ready to use.  Store any left over frosting in frig.

NOTE:  you can make cupcakes out of this recipe instead of the cake pan.  You can also add a bit of espresso powder to the cake mix or substitute some of the water for some strong coffee.  The blend of coffee and chocolate is wonderful.

 

 

Fluffy White Frosting

Filed under: Desserts — lowfatdiva @ 11:52 am
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If you thought butter cream was the only frosting that was fit for a cake, oh my, think again.  I have shared a couple of different frosting recipes  with you and this one too is sensational!  Very easy and you can change the flavoring quite easy.  I have used orange, coconut and lemon flavors before and everyone has loved the flavor additions.      Enjoy!    For comments/questions please contact me ramona@lowfatdivablog.com

 

Fluffy White Frosting

c cup sugar

1/3 cup water

1/4 tsp. cream of tarter

2 egg whites

1 tsp. vanilla or other flavor

In a  sauce pan whisk  sugar, water and cream of tarter together.  Heat until sugar is dissolved and mixture is bubbly.

Whip egg whites and vanilla to soft peaks.  Gradually add sugar mixture  in a steady stream to egg whites as you continue to whip for at least 7-10 minutes.

Delicious white, fluffy, beautiful frosting – yummm

 

Blueberry Coffee Cake April 23, 2012

Filed under: Desserts — lowfatdiva @ 1:07 pm
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This is a great coffee cake when you need something quick (out of time or friends stopped by) because you probably have most of the ingredients on hand.  I didn’t have any fresh blueberries so I used frozen, was in a hurry and forgot the cardinal rule with frozen berries when you add them to baked goods – dust with flour and let the pan sit for about 10 minutes before you bake it.  That way your berries will not all fall to the bottom of the pan and you don’t look like you have a blueberry bottom cake.   Enjoy!  For comments/questions contact me ramona@lowfatdivablog.com

 

Blueberry Coffee Cake

3/4 cup flour

3/4 cup pastry flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup backed brown sugar

1 cup low fat buttermilk

1/4 cup egg beaters

1 egg white

1 tsp. vanilla

2 cup blueberries

1 Tlb zest of fresh lemon

Whisk dry ingredients together in a bow.  Beat liquids  together in separate bowl  on high until light in color (1-2 minutes).  STIR wet ingredients into dry ingredients until full combined.  Fold in 1 cup of berries.  Put batter in a 8 x 8 pan that has been sprayed with Pam.

Topping

3 Tlb. flour

2 Tlb. brown sugar

1 tsp. cinnamon

1 Tlb. cold Blue Bonnet Lite

Add all ingredients in small bowl but the butter.  Whisk together.  Cut in the butter with pastry blender or fork.  Crumble on top of batter and sprinkle with remaining blueberries.

Bake 350 for 25-30 min (depending on oven for time)

 

Coffee Cakes

Filed under: Breakfast,Desserts — lowfatdiva @ 12:55 pm
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I like coffee cakes and I have some great recipes but most can’t be “re-made” because I don’t like the texture once I take out all the fat! But the two recipes I want to share with you today are different and you will find one has quite a unique taste that is not lost by cutting back on the fat and the other has a great punch of blueberry flavor, you will never know it’s low in fat.

When I was young I didn’t have store bought bread, cookies or baked goods, my mom made everything or we just didn’t have it.  I think her motto was if we couldn’t bake it, we didn’t need it.  This in mind, I could not relate to ever trying a Entenmanns store bought crumb cake.  I recently started following a food blogger  named “Loose Weight By Eating” (great site and very inspirational story), she shared a recipe for crumb cake so I thought I would try it and as you all know me, I did change a couple of things.  I didn’t use butter, I used Blue Bonnet Lite and egg beaters of course but one thing I did really want to try was the almond milk that she seems to use in many of her recipes.

So, today I’m giving you two very different coffee cakes that are full of flavor but not fat.  Each makes a 8 x 8  pan so as one cooks you can easily whip up the other and have some for the rest of the week.  The blueberry coffee cake is on the next post.     Enjoy!    For comments/questions  ramona@lowfatdivablog.com

Crumb Cake (Lose Weight By Eating – blog site)

Topping

1/3 cup sugar

1/3 cup brown sugar

3/4 tsp. cinnamon

1 1/2 Tlb. Blue Bonnet Lite – melted and cooled a bit

1/2 cup applesauce

1 3/4 cup flour

Mix dry ingredients together with a whisk.  Add the butter and the apple sauce to the dry mixture and mix well.  This will be very stiff and should be crumbly.  Cover and set aside while you make the base of the coffee cake.

Cake

1 1/4 cup flour

1/2 c sugar

1/4 tsp. salt

1/4 tsp. baking soda

1 1/2 Tlb. Blue Bonnet Lite – soft but cool

1/2 cup applesauce

1 tsp. vanilla

1/3 cup almond milk

1/4 cup egg beaters

Combine the flour, sugar, salt and soda in a bowl.  Whisk to combine.  Add the butter and cut in with pastry blender.  Stir in apple sauce.  Make sure it’s all incorporated very well.  You will have a “sandy” type mixture.  Add the vanilla, milk and egg beaters.  Mix with blender on med. for about 1-2 minutes.  The batter will be very thick.

Spread the batter into a 8 x8 pan that has been greased with Pam.  Break your crumb topping mixture into pea size pieces and sprinkle over the top of the batter so that it’s fully covered.

Bake  in 325 degree oven for 35-40 minutes (time will depend on your stove, be sure to not over bake it).

You can sprinkle the top of the crumb cake with a bit of powdered sugar if you want after it’s cooled – I didn’t and it’s awesome warm!

 

Angel Food Bruschetta April 22, 2012

Filed under: Desserts — lowfatdiva @ 4:28 pm
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As I was trying to come up with something for Sunday dinner, I ran across some strawberries in the frig…..hummmm, plus I knew I still had some angel food cake left from a dessert I made the day before.  Ok, this was not what I thought I would be making for dinner but when questioned by my husband, I told him I was merely making  dessert first.

I used strawberries as my fruit but you could easily use raspberries or maybe even blueberries.  Either way the dessert is very easy and can be done in the kitchen on the stove or outside on the grill.  So be sure to keep the idea for those hot summer nights when you need a tasty dessert that will impress your friends/family.    Enjoy!    For comments/questions contact me at ramona@lowfatdivablog.com

 

Strawberry Angel Food Bruschetta

8 wedges or slices of angel food cake (depends if you have circle or loaf)

3 cups strawberries

1/8-1/4 cup low fat caramel ice cream topping

1 Tlb  apricot jelly (I used apricot because but feel you could use what you had on hand)

1 cup frozen fruit sorbet

Spray both sides of cake and place in a large skillet on medium high heat for about 3 – 5 minutes.  Turn to brown evenly on each side.  Set aside.

In a blender or food processor, combine 2 cups of the berries, caramel topping and jelly. Cover and blend to puree berries, Strain through a fine mesh strainer.  Stir in remaining 1 cup of berries.  Place toasted cake on a plate, top with berry mixture and place a small scoop of  sorbet on top.  Refreshing and very tasty for a light quick dessert.

 

Beer Cake April 20, 2012

Working in the Test Kitchen this week I had a great deal of flops and some of the cakes I tried to make were actually quite disgusting as my granddaughter would say.  There were cakes that lacked taste, were rubbery (which happens when you try to remove too much  fat from baked goods), weighed enough to be a boat anchor or tasted just dreadful.  And most of this took place on just one day!  But the next day I was determined to try again for a moist, but slightly dense, tasty cake and I found one!

The guilt came when I was making the cake and the recipe called for a box cake mix (oh, my mom would so not approve) and instant pudding.  The other cakes I tried were some of my old favorites and yes they were all from “scratch” as my mom calls them (ie; no box) and how would I feel if the cake I made from a box turned out to taste just scrumptious?  At this point I would happy if I didn’t have to dump out any more cakes to the animals in the field behind my house.

I peaked in the oven as the cake was baking and it looked wonderful, there was so much anticipation as it cooled slightly before I removed it from the pan and I was just beginning to start the glaze when………….hold the phone…..I was out of powdered sugar!  Crap, with all the flops I had experienced I forgot to check my pantry for extra staples.  Off to the store I went, came back made my glaze, still antsy with anticipation.  My husband came home just as I was slicing a small piece to try and as I handed him some his comment was “what, dessert before dinner”?  But I knew what he was really thinking, “oh God, I have to try another test cake”   But to my delight (and I’m sure my husbands too) the cake was fantastic.  Everything I had hoped for, moist, rich, very flavorful and still low in fat.

This cake is not for the young or anyone who has issues with alcohol because of the beer that is used.  Yes, the alcohol is baked out of the cake but you use beer for the icing also.   Please, don’t wrinkle up your nose yet before you try it because the cake was gone in 5 minutes when the taste testers got their hands on it.  Inhaled would be more like it.  I used a chocolate cake and devils food pudding for my combination but what is nice about this recipe is you can pare the cake to what ever beer you want to use.  I used a whiskey stout that my husband made but a blue moon style with a white  or yellow cake with white chocolate mouse or cheese cake pudding would be nice too.  I would stay away from real hoppy beer like an IPA.

I do have a quick note regarding the glaze for the cake.  There is a fine line between cooking the glaze too much where it becomes crystallized and where it’s still a glaze that only slightly sets up.  Be sure as the glaze is boiling you do not over cook it.       Enjoy!!!     For comments/questions contact me ramona@lowfatdivablog.com

Beer Cake

1 box cake mix (not the one with pudding in the mix – higher in fat)  of your choice to pare with beer

1 3.5 pkg. pudding – any flavor that will pare with your cake

1 cup beer – flavor that will work well with cake mix (stout, wheat, etc)

1/4 cup oil

3/4 cup egg beaters

Spray and lightly dust with flour a bundt cake pan with Pam.

Combine cake mix and pudding mix in large bowl and whisk to combine.  Add beer and oil.  Whisk to combine.  Add egg beaters and beat with hand mixer on high for about 2 minutes or until lumps are gone.  The batter will be very thick and rich.

Bake 350 for 40 minutes (be sure if you have a dark bundt pan you lower the temp to 325 and check the cake after 35 minutes so you don’t’ over bake it).  Remove cake from oven and set on rack for 10 minutes to cool before you remove it from the pan.  Place on the rack with parchment paper under for the glaze.

While the cake is cooling start your glaze.  In a sauce pan, add 2 oz beer, 1 Tlb. Blue Bonnet Lite and whisk until butter is melted.  Whisk in 1 -1/2 cup powdered sugar and bring your glaze to a boil.  Continue to whisk so the glaze is clear and  there are no lumps.   Cool for about 2-3 minutes and then drizzle/pour over warm cake.  Let the cake cool before cutting it.  I saved a small piece from the second cake I made so I could try some the next day and wow it was even better.  Delish!!!

This picture is of my first cake where I cooked the glaze a bit longer than I should have.  It still tasted good but when it cooled I found it to be firmer than I wanted.  Be careful of that fine line in over cooking your glaze.  You just want the glaze to be free of lumps and be clear.

 

 
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