Recipe: Recipes: Low-Fat, Low-Cholesterol, Low-Sodium DESSERTS!

Elly,

My soft brain also forgot to tell you that you'd already helped me... I'm the person you helped with a metric conversion table and high-altitude cooking. Sad to say, we're still sweltering in Florida but hoping to visit Colorado in August or September, when I'll be able to try out those tips. Don't worry...we have a computer out there so I should be in uninterrupted contact with TKL!

I agree with you - the imitation seafood hasn't even tempted me to try it, especially since we like to fish and have access to fresh seafood all the time.

Thanks for pointing out Deb's post - I've been in the "Elly" mode and might not have noticed another name here! Isn't that nice to know what you're doing is helpful to others - I'm going to respond to her under her post. You, Elly, were one of the first names I came across when I stumbled into TKL and at this point you don't even seem like a person I've never met. I find all this remarkable, especially since I told my husband for the LONGEST time that I'd never be interested in the Internet and just sitting in front of a computer "talking" to people I don't know! Now he thinks he's created a monster.

Please do post any other requests that come to mind, Elly. Meanwhile, here are:

DESSERTS:

VANILLA POUND CAKE
(16 Servings)

Butter-flavored vegetable cooking spray
1 Tbs fine, dry breadcrumbs
1/4 cup plus 2 Tbs stick margarine, softened
1-1/2 cups sugar
3/4 cup fat-free egg substitute
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp baking soda
3/4 cup reduced-fat sour cream
2 cups sifted cake flour
1/4 tsp salt

Coat an 8-1/2x4-1/2x3-inch loafpan with cooking spray. Dust pan with breadcrumbs. Set aside.

Beat margarine at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg substitute and flavorings; beat well.

Stir baking soda into sour cream. Combine flour and salt; add to margarine mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition.

Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove cake from pan, and cool completely on a wire rack.

Calories 183; Total Fat 5.7 gr; Cholesterol 4 mg; Sodium 151 mg.

LEMON BARS
(16 Bars)

1 cup all-purpose flour
1/4 cup plus 1 Tbs powdered sugar, divided
1 tsp grated lemon rind
1/4 cup plus 1 Tbs reduced-calorie stick margarine
Vegetable cooking spray
1 cup sugar
1/2 cup fat-free egg substitute
1/4 cup fresh lemon juice

Combine flour, 1/4 cup powdered sugar, and lemon rind. Cut in margarine with a pastry blender until mixture resembles coarse crumbs. Press mixture into a 9-inch square pan coated with vegetable cooking spray. Bake at 350 degrees for 18 minutes.

Combine 1 cup sugar, egg substitute, and lemon juice, stirring well with a wire whisk. Pour over baked crust. Bake 25 additional minutes. Let cool completely on a wire rack.

Sprinkle with remaining 1 tablespoon powdered sugar. Cut into 16 bars. Store in an airtight container.

Calories 110; Total Fat 2.4 gr; Cholesterol 0 mg; Sodium 46 mg.

And here's one when you get those chocolate cravings -
DARK CHOCOLATE SNACK CAKE
(16 Servings)

2/3 cup unsweetened cocoa
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 large egg whites
1 cup sugar
1 (2-1/2 ounce) jar baby food prunes
1 Tbs reduced-calorie margarine, melted
1 tsp vanilla extract
Vegetable cooking spray
2 Tbs sifted powdered sugar

Sift together first 5 ingredients; set aside.

Combine egg whites and 1 cup sugar; beat at medium speed of an electric mixer 3 to 4 minutes or until mixture is fluffy. Set aside.

Combine prunes, margarine, and vanilla. Add prune mixture to egg white mixture; beat at medium speed of mixer 1 minute or until combined. Gently fold egg white mixture into dry ingredients. Pour batter into a 9-inch square pan coated with cooking spray. Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack. Sprinkle with powdered sugar and cut into 16 squares.

Calories 94; Total Fat 1 gr; Cholesterol 0 mg; Sodium 88 mg.


(NOTE: The above 3 recipes are all from Cooking Light's Low-Fat Low-Calorie Cookbook)


Here is one that I found in The Healthy Heart Cookbook published by Oxmoor House (the same people who put out the Cooking Light cookbooks) - could you ask for anything easier? Forget all those egg whites, Elly, buy a mix! I've never tried one but am going to buy one and try it (without the chocolate flavorings since I'm not big on chocolate) since I'd never have anything that I could do with twelve egg yolks:

CHOCOLATE ANGEL FOOD CAKE
(16 Servings)

1 (14-1/2 ounce) package angel food cake mix
1/4 cup unsweetened cocoa
1/4 tsp chocolate flavoring
1 Tbs powdered sugar
Fresh strawberries (optional)

Combine flour packet from cake mix and cocoa. Stir well with a wire whisk.

Prepare cake according to package directions; fold chocolate flavoring into batter. Bake according to package directions.

Sprinkle cooled cake with powdered sugar; garnish with strawberries, if desired.

Calories 107; Total Fat 0.2; Cholesterol 0; Sodium 49 mg.


Again, let me know if anything else comes to mind that you might be interested in - it's my pleasure,

Janet