Anyone got good diet cookies or cake recipes?

(low cal, low fat)





thanksAnyone got good diet cookies or cake recipes?
Magic Peanut Butter Cookies





1 egg


1 cup peanut butter


1 cup splenda


1 tsp vanilla





Mix all together. Roll into balls, place on cookie sheet and flatten with a fork. Bake until almost done at 350 degrees. Watch carefully so they do not overbake (8-10 minutes).Anyone got good diet cookies or cake recipes?
low fat chocolate chip cookies


1 c brown sugar


1/2 c sugar


1 c smart beat margarine


2 1/2 c self rising flour


2 egg beaters


2 tsp vanilla


1/4 c mini chocolate chips


cream together sugars, margarine, egg beaters, and vanillla.


Add flour and mix until thouroghly blended.


chill dough for one hour. Drop by rounded teaspoonfuls onto cookie sheet sprayed with no stick spray. Press 4 to 5 choclate chips inoto each dough ball. Bake at 375 degrees for 8 to 10 min, or until golen brown. This will give you the satisfaction of a chocolate chip cookie without giving you a lot of fat. Providing you use good judgement and limit your intake. You can enjoy all the foods you are familiar with. Makes 6 dozen cookies. fat grams; .37 . calories ; 34 cholesterol; 0mg , carbs ;7.74 , sodium; 24 mg.


i tried using the splenda for baking both the brown sugar and the white sugar and it works in this recipe i only replaced half with reg white sugar and used the rest splenda also the same with the brown sugar used half of each it taste pretty good and got rid of some more of the calories.
DIET DOUBLE CHOCOLATE CAKE





3 c. plus 2 tbsp. flour


Sweetener to equal 20 tsp. sugar


1/4 c. plus 2 tbsp. unsweetened cocoa


2 tsp. baking powder


1 tsp. salt


2 c. cold water


2 tbsp. cider vinegar


2 tsp. chocolate syrup


2 tsp. vanilla


3/4 c. diet butter


1/3 c. plus 1 tbsp. sugar


2 tsp. oil


1 1/4 c. whipped topping


2 1/2 c. fresh or frozen strawberries





Preheat oven to 350 degrees. Use a 12-cup Bundt pan. In a medium bowl mix the first 5 ingredients; set aside. In another bowl mix water, vinegar, syrup, and vanilla; set aside. In a large mixing bowl cream butter, sugar, and oil. Add dry and wet ingredients you have set aside alternately. Beat after each addition.


Pour into sprayed pan. Bake 40 minutes or test for doneness. Let cool 15 minutes. Remove from pan and cool completely. Serve with Cool Whip and strawberries.








GERMAN CHOCOLATE ICING:





1 can milnot


2 eggs


1 c. sugar


1 stick butter


1 c. coconut


1 c. chopped nuts





Beat sugar and eggs. Add milk; mix into sugar. Cook on low heat; add the other ingredients. Cook until bubbly and thickened. Cool slightly. Put on a cooled cake.
*****Sugar Free Oatmeal Cookie Mix*****





1 1/2 cup rolled oats


1 cup artificial sweetener


1 1/2 cup flour


1/2 tsp salt


2 tsp. baking powder


1 cup raisins


2/3 cup melted butter


4 egg whites


1/2 cup skim milk


1 tsp vanilla.





Drop by tsp onto cookie sheet 1-2 inches apart.


Bake 10-15 minutes at 350F on greased cookie sheets
GOOD SPOT TO LOOK AT
Angel Food Cake-very low on fat, but you can spruce it up a little with whatever low-fat extra you'd like. Warmed fruit preserves, Raspberry coulis, etc.





Angel Food Cake





1 cup cake flour


1 1/4 cups granulated sugar


1 1/2 cups egg whites (from about 12 large eggs)


Pinch salt


1 teaspoon cream of tartar


2 teaspoons lemon juice


1 teaspoon cold water


1 1/2 teaspoons vanilla extract


1/4 teaspoon almond extract





Preheat the oven to 350 degrees F.





Cut a sheet of parchment paper or waxed paper to fit the bottom of a 10-inch tube pan. Fit the paper into the bottom of the pan and set aside. (Important: do not grease pan!)





Place 2 large sheets of waxed paper over a work surface.


Working over 1 large piece of waxed paper, sift the cake flour together with 1/4 cup of the sugar. Sift the mixture 4 more times, working back and forth between the 2 sheets of waxed paper. Set aside. Sift the remaining 1 cup of granulated sugar onto another sheet of waxed paper and set aside.





In the bowl of an electric mixer, beat the egg whites on medium-low speed until foamy. Add the salt, cream of tartar, 2 teaspoons lemon juice, water, vanilla and almond extracts and increase the speed to medium-high and beat until the whites are nearly stiff. Lower the speed to medium-low and beat in the 1 cup of sifted sugar, 2 tablespoons at a time, until the mixture forms stiff peaks yet is not dry.





Remove the bowl from the electric mixer and sift about 1/4 of the flour mixture onto the top of the beaten egg whites. Using a large rubber spatula, gently fold together. Repeat this motion 3 more times with the remaining flour mixture, each time folding very gently together. Gently transfer the batter to the prepared cake pan and run a knife through the mixture to eliminate any large air bubbles. Smooth the top if necessary.





Bake the cake until the top is lightly golden and the cake springs back when touched lightly, about 45 to 50 minutes.





Remove the cake from the oven and invert the pan onto its legs (alternately, if the tube pan has no legs, simply hang the pan upside down over the neck of a sturdy bottle) and let sit until completely cooled.





When ready to serve, run the tip of a knife around the inner and outer edges of the cake pan to loosen it from the sides. Unmold the cake and set aside.





You can poke holes in the cake with a chopstick and then pour over sauce or topping for a nice effect.





Hope this helps. Happy baking.
This is light yet intensely rich, very good cake. Served it for dessert Easter Sunday and it is a keeper!





Dark Chocolate Souffle Cake with Raspberries


Cooking Light (November/December 1997)





Cooking spray


1/2 c granulated sugar


1/2 c packed dark brown sugar


3/4 c water


2 tbsps instant coffee granules


2/3 c unsweetened cocoa powder -- (Dutch process)


2 ozs semisweet chocolate


2 ozs unsweetened baking chocolate squares


2 tbsps Kahlua


3 lg egg yolks


1/3 c sifted cake flour


6 lg egg whites -- at room temperature


1/4 tsp cream of tartar


1/3 c granulated sugar


1/2 pt fresh raspberries





Preheat oven to 300潞 F. Coat bottom of a 9-inch springform pan with cooking spray. Set aside. Combine 1/2 cup granulated sugar, dark brown sugar, water, and instant coffee granules in a large saucepan; stir well and bring to a boil. Remove from heat. Add cocoa and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlua and egg yolks. Stir in flour; cool to room temperature. Set aside. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup of granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan. Bake at 300潞 for 1 hour or until a wooden pick inserted in center comes out almost clean. Cook completely on wire rack. Remove sides of pan. Garnish with raspberries.





Serving Size : 12





Per serving: 212 Calories; 6g Fat (24% calories from fat); 5g Protein; 38g Carbohydrate; 53mg Cholesterol; 33mg Sodium