Posted on Thursday, 1st October 2009 by admin
1. Apple and carrot cake
Yield:
16 Slices
Ingredients:
| 2 | c | Whole wheat flour; self-rising |
| 1/2 | c | margarine; |
| 1 | ts | cinnamon; |
| 1 | c | walnuts; chopped |
| 2/3 | c | raisins; |
| 2 | c | Dessert apples; peeled, cored, grated |
| 1 | c | carrots; grated |
| Grated peel of 1 orange | ||
| 2 | lg | eggs;* |
| 4 | tb | Fresh orange juice; |
Preparation:
Line the base and grease of a loaf pan with 4 cup capcity. Preheat
the oven to 350 degrees. Place the flour in a bowl and mix well, then
cut in the margarine and stir in the cinnamon. Stir in the walnuts,
raisins, apples and carrot. Add the orange peel, eggs and juice, then
beat well until thoroughly combined. Spoon the mixture into the
prepared pan, smooth the top and bake for about 1 1/4 hours, or until
the cake is well risen and firm to touch. Turn out on a wire rack.
2. Baking mix pancakes
Yield:
4 Servings
Ingredients:
| 1 | egg white; whipped | |
| 1 | c | Skim milk; at room temperature |
| 1 | ts | vanilla |
| 3 | tb | Fleischmann’s Fat Free Spread |
| 1 1/2 | c | Low-fat baking mix |
| 1 | ts | baking powder |
Preparation:
Prepare skillet with cooking spray and heat on medium until hot. In a
mixing bowl, combine egg white, milk, vanilla, and spread. In another
mixing bowl, combine baking mix and baking powder. Mix dry ingredients with
wet ingredients just until moistened. Ladle in the batter, using 2 or more
tablespoons per cake. Cook for 2 minutes, then flip carefully and cook for
2 minutes more. Repeat with remaining batter.
3. Cocoa cake
Yield:
16 Servings
Ingredients:
| 1/2 | c | cocoa |
| 1/2 | c | Boiling water; |
| 3/4 | c | (1 1/2 sticks) margarine @ |
| Room temperature; | ||
| Liquid sugar substitue equal | ||
| To 1/2 cup sugar; | ||
| 2 | ts | Vinilla; |
| 3 | Large egg white;@ rm temp; | |
| 1/2 | ts | Cream of tartar; |
| 1/3 | c | sugar; |
| 2 1/2 | c | Cake flour; |
| 1 | ts | baking soda; |
| 2 | ts | baking powder; |
| 1/4 | ts | salt; |
| 1/2 | ts | cinnamon; |
| 1 | c | Cool water; |
Preparation:
Mix together cocoa and boiling water to blend and set aside to cool
to room temperature. Cream margarine at medium speed until light and
fluffy. Add sweetener and vanilla to creamed misture, along with
cooled cocoa mixture. Mix at medium speed until well blended. Beat
egg whites at medium speed until foamy. Add cream of tartar and beat
at high speed, gradually adding sugar, to form a meringue. Set aside
for alter use. Stir together flour, soda, baking powder, salt and
cinnamon to blend well. Add 1 cup water to creamed mixture along with
flour mixture. Beat at medium speed for 1-2 minutes or until well
blended. Stir batter carefully into pans that have been greased with
margarine and lined on the bottom with wax paper. Bake @ 350 degrees
F. for 30-35 minutes, on until a cake tester comes out clean from the
center of the cake and the cake pulls away from the sides of the pan.
Turn cake out onto a cake cooler, remove the paper, and cool to room
temperature. Put diabetic jelly between the cake layers and frost at
the last minute with Fluffy Frosting. Cut cake into 16 equal
servings.
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