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I'm feeling deprived! Any dessert cake recipes that are healthier?
yogurt cake (light and sweet and healthy)
- 2 eggs
- 1 cup of whole milk plain unsweetened yogurt -- two 125 ml (or 4oz) tubs
- 1 cup sugar (you can use an empty tub of yogurt and measure the equivalent of 2 yogurt tubs if you used the 125ml or 4oz kind)
- 1/2 cup vegetable oil (or 1 yogurt tub)
- 2 cups all-purpose flour (or 4 yogurt tubs)
- 1 tablespoon baking powder (1 envelope)
- 1 teaspoon vanilla paste/extract
- 1 tablespoon light rum
Preheat the oven to 180掳 C (350掳 F), line the bottom of a round ten-inch cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil and rum. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.
(you can also make raspberry and chocolate versions)
Angel Food cake (same principal of light--this one has no fat!!)
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Cook's Note: Since they're easier to separate use the freshest eggs you can get.
If you want something richer, you can go for a flourless chocolate cake--it has no carbs!
Flourless Chocolate Cake
8 eggs
3 T. Grand Marnier or other orange-flavored liqueur or cognac
1 1/2 lbs. semisweet baking chocolate, melted and cooled slightly
2 1/2 C. whipping cream, whipped
Preheat oven to 260掳F. Grease and flour inside of 10 inch cake pan that is at least 2 inches deep. Set aside.
In large bowl, whip eggs and Grand Marnier together. Slowly add chocolate. Gently fold in cream and mix well. Pour mixture into prepared pan and set pan into center of oven.
Bake 2 hours or until toothpick inserted into center comes out clean and cake pulls away from sides of pan.
Remove from oven and cool completely. Center of cake will fall slightly after it cools. Refrigerate about 30 minutes, then invert onto a serving platter. Garnish cake with rosettes made of your favorite chocolate ganache or frosting and/or serve with vanilla or chocolate sauce if desired. Makes 12 to 16 servings.
Note: Unlike cakes with flour, the consistency of this cake is very moist, almost fudgelike.
I don't know how healthy your talking about but these cookies are VERY good for you and they taste great too.
Banana Cookies
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes in the preheated oven, or until lightly brown.
Zucchini Bread is another healthier choice and this recipe is SO good!
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1 teaspoon salt
1/4 teaspoon baking powder
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
DIRECTIONS
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Fat and Sugar Free Healthy Cake
1 1/2 cups buttermilk (may be 1 low - 0% fat yogurt plus skimmed milk to complete 1-1/2 cup)
1 cup oatmeal, whole (rolled oats, not refined)
1 cup whole wheat flour
1/2 cup natural bran or oat bran
1 teaspoon baking powder
1 teaspoon baking soda
3/4-1 cup chopped prunes (can mix with raisins, and even put more if you like sweeter)
1 banana, very ripe well mashed (or about 100 g - 3 oz of unsweetened apple sauce, or pureed prunes)
ground cinnamon
1/8 cup honey (N.B. Those who wish a sweeter cake may add) (optional)
Place the oatmeal and the buttermilk in a bowl (a bit in advance so the oats soften)- mix well Add dried fruit.
Add all the other ingredients and mix very well- the mashed banana (or apple sauce, or pureed prunes), last Pour batter (it is quite solid, like for muffins) in a 9 inch, or 23 cm, non-stick loaf pan; sprinkle with oat flakes and let it rest in the pan for 20 minutes (before baking) Bake in preheated oven- 350潞F or 180潞C for 1 hour to 1 hr 10 mins (really depends on the oven).
Nutrition Facts
Calculated for 1 loaf 707g (Recipe makes 1 loaf
Calories 1356
Calories from Fat 116 (8%)
Healthy Banana Nut Cake
1 1/2 cups sugar
3 cups mashed overripe bananas (about 5-6)
4 eggs (or equivalent egg substitute)
1/2 cup oil
1 cup applesauce
2 teaspoons vanilla
2 cups flour
1 cup quick oatmeal
1 teaspoon salt
1 teaspoon baking soda
1 cup nuts (optional)
1 cup chocolate chips
Preheat oven to 325-350 (depending on oven); grease and flour a bundt pan (or two loaf pans, if you prefer).
Mix all ingredients together and pour in bundt pan.
Bake for 1 hr and 20 minutes.
Let cool for several minutes, then invert on serving platter and enjoy
Nutrition Facts
Calculated for 1 serving (123g)
Recipe makes 16 servings
calories 316
Calories from Fat 106 (33%)
Heart-healthy Apple Coffee Cake
nonstick cooking spray
2/3 cup flour
1/2 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups peeled cored %26amp; finely chopped apples, such as jonathan or granny smith
1/4 cup fat-free liquid egg product
3/4 cup sugar
1/2 cup chopped walnuts or pecans
1/4 cup applesauce
1 tablespoon flour
1 tablespoon whole-wheat flour
1/2 teaspoon cinnamon
1 tablespoon butter
1/4 cup walnuts or pecans
1/4 cup brown sugar
Lightly coat a 9-inch baking pan with cooking spray; set aside.
In a medium bowl combine the 2/3 cup flour, 1/2 cup whole flour, soda, 1 teaspoon cinnamon, and salt, set aside.
In a large mixing bowl toss together the chopped apple and egg product; stir in the 3/4 cup sugar, the 1/4 cup nuts and applesauce;Add flourmixture and stir JUST until combined.
Pour batter into prepared pan; For TOPPING, stir together the brown sugar the remaining flour, whole wheat flour and cinnamon; Cut in butter until crumbly, stir in remaining nuts, sprinkle topping over batter in pan.
Bake in 350 degree oven 30 to 35 minutes or until a toothpick comes out clean; cool in pan for 10 minutes, serve warm.
Nutrition Facts
Calculated for 1 serving (82g)
Recipe makes 10 servings
Calories 217
Calories from Fat 64 (29%)
Low Fat Healthy Spices Cake (Kosher-Pareve)
1 large egg
3/4 cup brown sugar (unpacked)
1 1/2 cups natural orange juice
1/4 cup canola oil
1 1/2 cups whole wheat flour
1 pinch kosher salt
1 teaspoon baking powder (full tsp)
1 tablespoon vanilla sugar
1/2 teaspoon ginger powder
1/2 teaspoon cardamom powder
1/4 teaspoon powdered cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (or more)
4 tablespoons lemon peel (fresh grated)
Preheat oven to 360掳F.
Spray two 12x6 Baking Pans.
In a bowl, mix with a hand mixer egg + oil + orange juice.
In a separate bowl, mix flour + sugar + vanilla sugar + baking powder + spices + lemon peel.
Gradually, add liquid mixture to dry ingredients.
Mix well to a homogenous mixture.
Pour evenly to baking pans.
Bake 30-40 until light brown and bouncy to touch.
Enjoy!
*** Upgrades and other options:.
%26gt;%26gt; Take about 2 Tbs from sugar and mix with cinnamon. Slice some apples (with peel) and arrange on bottom of baking pan. Sprinkle sugar and cinnamon mixture and than pour cake mixture. When cake is ready turn upside down to a serving tray. The top is lovely, crunchy and surprising!
%26gt;%26gt; Oil can be substitute with 80 grams butter - if this is the taste you're going for --
%26gt;%26gt; Soak 50 grams raisins in some brandy for 1/2 hour, and add to cake mixture.
** Nutritional Values per one serving: 92.4 Calories, 15.5 grams Carbohydrates, 1.3 grams Protein, 2.8 grams Fat, 9 milligrams Cholesterol, 27.27% FAT!
Hot Fudge Pudding Cake
During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.
1 cup Bisquick
1 cup sugar
3 tablspoons plus 1/3 cup of unsweetened cocoa powder
1/2 cup milk
1 tp vanilla
1 2/3 cup hot water
Powdered sugar (optional)
Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.
Miniature Cheesecakes
1 1/2 packages (8 oz size) cream cheese
1/2 cup sugar
2 eggs
3/4 tsp vanilla
Topping:
1 cup sour cream
1/4 cup sugar
1/2 tsp vanilla
strawberry or pineapple preserves
Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly.
Add eggs, on at a time, beating well after each addition.
Add 3/4 tsp vanilla and beat until smooth and creamy.
Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full. Bake in a preheated 300 F oven 20 to 25 minutes. Cool 10 minutes (cakes will cave in slightly in center).
Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using a teaspoon top each with a small amount, enough to cover the top. Top with small amount of preserves in center of each cake. Return pan to oven and bake an additional 10 minutes. Makes about 2-3 dozen.
Carrot cake to the rescue!
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