Title

Tina Warren

Low Fat Cooking

Recipes

Peach Cake

2 cups all-purpose flour

1 cup sugar

1 teaspoon salt

1 teaspoon baking soda

½ teaspoon ground cinnamon

1 medium egg, lightly beaten

½ cup liquid egg substitute

½ cup cinnamon applesauce

½ cup nonfat plain yogurt

 2 cups fresh peaches, peeled and thinly sliced

Directions

Preheat oven to 375 degrees F.

In a large bowl, combine the flour, sugar, salt, baking soda, and cinnamon.

In a small bowl, stir together the egg, egg substitute, applesauce, and yogurt. Pour into flour mixture; stir until combined. Fold in fresh peaches.

Coat a 9 x 13 baking pan with non-stick spray. Pour the batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted in middle comes out clean. Serve warm or at room temperature.

Makes 12 servings

Per serving:                166 calories        37 carbs        0.3 fat

 

Carrot Cake

1 tablespoon white vinegar

¾ cup fat-free milk

2 cups cake flour

1-½ cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

½ teaspoon salt

2/3 cup liquid egg substitute

1/3 cup lite corn syrup

2 teaspoons vanilla extract

2 cups finely grated carrots

1 can (8 ounces) crushed pineapple, drained

Cream Cheese Frosting

8 ounces fat-free cream cheese

2/3 cup confectioners’ sugar

1 container (8 ounces) fat-free non-dairy whipped topping, thawed

Directions

Preheat oven to 350 degrees F.

Pour vinegar into a measuring cup and add enough milk to make ¾ cup; set aside.

Coat a 9 x 13-in baking pan with non-stick spray.

In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. In a small bowl, stir together the egg substitute, corn syrup, vanilla, and milk. Pour into flour mixture; stir until combined. Fold in carrots and pineapple.

Pour batter into prepared pan and bake for 20-25 minutes or until a wooden skewer inserted near center comes out clean. Cool on a wire rack.

For frosting, beat together cream cheese and confectioner’s sugar until smooth. Add the whipped topping; beat until combined.  Frost cooled cake. Store covered, in the refrigerator.

Makes 12 servings

Per serving:                290 calories        64  carbs        0 fat