Low-Fat Carrot Cake
- 6 egg whites
- 1 1/3 cups white sugar
- 1 cup applesauce
- ½ cup skim milk
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 cup whole wheat flour
- 1 (8 ounce) can crushed pineapple with juice
- 2 cups shredded carrots
- ½ cup chopped walnuts
- ½ cup raisins
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
- In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
- Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.
Cool, Creamy, Chocolaty Treat
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1/4 cup powdered sugar
- 6 tablespoons chilled butter, cut into small pieces
- 1/4 cup finely chopped pecans, toasted
- Cooking spray
- 1 cup powdered sugar
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
- 1/2 cup (4 ounces) fat-free cream cheese, softened
- 1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided
- 3 cups 1% low-fat milk
- 2 (3.9-ounce) packages chocolate instant pudding mix
- Unsweetened cocoa (optional)
- Preheat oven to 325°.
- To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
- To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
- Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.
Tip: You can make this up to one day ahead, but spread the remaining whipped topping mixture over the chocolate pudding layer right before serving.
Mini Raspberry Cheesecakes
- 3 ounces whole-wheat pastry flour (about 3/4 cup)
- 2 tablespoons powdered sugar
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 1 tablespoon canola oil
- 1 tablespoon brown sugar
- 1 teaspoon grated lemon rind
- 1/2 teaspoon vanilla extract
- Cooking spray
- 1/2 cup granulated sugar
- 8 ounces 1/3-less-fat cream cheese, softened
- 4 ounces fat-free cream cheese, softened
- 3/4 cup light sour cream
- 1 teaspoon vanilla extract
- Dash of salt
- 2 large eggs
- 2 teaspoons cake flour
- 5 cups fresh raspberries, divided
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- Mint leaves (optional)
- Preheat oven to 325°F.
- To prepare crust, weigh or lightly spoon pastry flour into a dry measuring cup; level with a knife. Combine pastry flour, powdered sugar, 1 1/2 tablespoons cornstarch, and 1/8 teaspoon salt; whisk.
- Place butter, oil, brown sugar, lemon rind, and 1/2 teaspoon vanilla in a medium bowl; beat with a whisk until well blended. Add flour mixture; whisk just until combined. Mixture will look like damp, coarse sand.
- Coat a straight-sided mini cheesecake pan with 12 (2 1/2-ounce) cups with cooking spray. Scoop 1 packed tablespoon dough into each well; gently press to form a flat surface on the bottom. Bake until set and lightly golden brown, 10 to 12 minutes. Remove from oven; cool 20 minutes.
- To prepare filling, combine 1/2 cup granulated sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in sour cream, 1 teaspoon vanilla, and dash of salt. Add eggs, 1 at a time, beating well after each addition. Add cake flour; blend well. Spoon mixture over crust, filling to the top of each well. Bake 20 minutes or just until set and slightly puffed.
- To prepare topping, place 4 cups raspberries in a food processor; process until smooth. Strain berry puree through a fine sieve, pressing to extract as much juice and puree as possible. Discard seeds. Combine puree with 1/2 cup granulated sugar in a saucepan over medium-high; bring to a low boil, stirring to dissolve sugar. Cook, stirring often, for 2 to 3 minutes. Combine 1 tablespoon cornstarch and 1 tablespoon water, stirring until smooth. Whisk cornstarch mixture into berry mixture, stirring constantly until beginning to thicken, about 1 minute. Remove from heat. Cool 20 minutes.
- Remove cheesecakes from pan. Top each cheesecake with 1 1/2 tablespoons berry syrup, 3 raspberries, and mint leaves, if desired.