A challenge to the bakers. I need a dessert for next weekend. Fifteen people

C

cynupstateny

Well-known member
9 of whom are on low fat low calorie diets. Please don't say let them blow the diet- it's not going to happen. I can serve a smaller portion but everyone will eat the same thing.

I also need to make it the day before.

I thought of either a carrot or sweet potato cake and using Splenda but I'd appreciate some input from you folks.

 
I haven't made these Cyn, but they received good review. REC: Blueberry Muffins (or loaf?)

These are pretty low calorie and low fat. Maybe you could bake it like a quick bread and add some chopped apples to it? One reviewer mentions adding 1/4 cup of applesauce to the recipe to make it moister.

http://www.recipezaar.com/37014

 
Here's an apple tart that I've served & everyone raved over & asked for the recipe. No baking, no

sugar, fat or flour.

The recipe calls for dates, I use medjool.


I got the recipe from whfoods.org

Apple Tart

This is not your normal apple tart. The healthy date, nut crust allows you to indulge without guilt or compromising flavor. It takes no time to prepare, and will please and satisfy anyone who loves apple pie.

Prep and Cook Time: 30 minutes, chilling time: about 1 hour

Ingredients:
2½ cups walnuts
1½ cups dates
3 green apples, such as Granny Smith
juice of 1 lemon in 2 cups water
¼ tsp cinnamon
1/8 tsp allspice
1/8 tsp ground clove
2 TBS honey
½ cup apple juice
¼ cup raisins


Directions:

Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.
Slice apples by cutting into quarters. Cut out core and slice crosswise in ¼ inch thick slices. Put into lemon water while you finish cutting apples. Drain well in colander when done.
Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently on medium heat.
Remove apples with a slotted spoon from hot pan to a bowl and cool completely.
Reduce liquid to about half the volume and cool separately.
Spread apples evenly over crust. Brush syrup over apples. Can be served right away or will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.
Serves 8

Healthy Cooking Tips:

This crust is fantastic if done right. First of all, it is important to choose dates that are firm and not too gooey. Zahidi dates are usually good for this. When processing your crust you may have to do it in 2 batches. Combine half the dates and half the walnuts in each batch. Process well, but not too smooth. You should not process more than 40 seconds for each batch. You want to have a coarse texture that is still ground enough to hold together when pressed. Take a pinch of crust between your fingers and press it together. If it is over processed the crust will end up pasty and will not be good. If it is not quite ground enough it won't hold together. You can get a good idea of the consistency by looking at our photo.

 
How about LF Choc Marble Cake (w/splenda) topped w/Fresh Fruit In Raspberry Grand Marnier Sauce?

I haven't tried this... yet, but from my days when I really watched calories, chunks of low-fat cake topped with fresh fruit & drizzled with low-fat peach yogurt made fantastic parfaits. The marble cake pieces, adapted from Alice Medrich's Chocolate and The Art of Low Fat Desserts, would be lovely in individual dessert dishes, then topped with the raspberry sauce. I might use half sugar & half splenda. While I didn't top mine with whipped cream, I would offer it for those who want it if I were serving a company dessert.

http://novice-baker.blogspot.com/2007/06/back-to-time-when-i-didnt-have-oven-in.html

 
Alice Medrich's Chocolate Pecan-Bourbon Cake is luscious and low fat. It's an almost flourless

cake, and is nice and creamy and chocolatey. It has sugar, but I don't see why you couldn't replace it with Splenda.

CHOCOLATE-PECAN-BOURBON CAKE

INGREDIENTS:

vegetable oil cooking spray
1/4 cup pecans (1 oz.)
3 tbsp. all-purpose flour
3 oz. bittersweet or semisweet chocolate (chopped fine)
1/2 cup unsweetened Dutch process cocoa powder
1 cup sugar
1/2 cup boiling water
2 egg yolks
1 tbsp. bourbon
4 egg whites, room temperature
1/4 tsp. cream of tartar
2 to 3 tsp. powdered sugar

DIRECTIONS:

Step 1:
Position oven rack in the bottom third of the oven and preheat oven to 375°F. (350 F for dark pans). Spray the bottom and sides of an 8 x 2-1/2-in. springform pan lightly with vegetable oil spray.

Step 2:
In a food processor or blender, pulverize pecans and flour until the mixture has the texture of fine meal. Set aside.
In a large bowl, combine chocolate, cocoa powder, and 3/4 cup sugar. Add boiling water; whisk until chocolate is melted. Whisk in egg yolks and bourbon. Set aside.

Step 3:
Combine egg whites with cream of tartar in a medium-size bowl. Beat at medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat at high speed until the mixture is stiff but not dry. Whisk flour and pecans into chocolate mixture. Fold 1/4 of egg whites into chocolate mixture to lighten it, then fold in remaining egg whites. Scrape batter into prepared pan.

Step 4:
Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool in the pan on a wire rack. It will sink like a soufflé, and the top crust may be broken. Cake may be stored at room temperature for one day before serving.

Step 5:
To unmold and serve: Detach cake from the pan by sliding a small knife around the perimeter. Release the spring; remove the pan sides. Leave cake on the bottom of the pan and transfer it to a serving dish. Sieve powdered sugar very lightly over the top.

By Alice Medrich

 
Mock Strawberries Romanoff - tastes rich and fattening, but is fat-free! Let me know if interested.

 
Apple Bread Pudding - delicious with only 4 Tbsp butter for 8 servings. Will post if interested.

 
This sounds really good, Marsha and I'll probably make it for us sometime but I really

want something that can be made in one pan.

 
Just asked about the apple crisp and was told it's a frequent dessert for them. This is getting

more difficult than I imagined.

 
Here ya go, Cyn - you can make this in one large bowl, and can use splenda instead of sugar:

CREAMY CHOCOLATE PUDDING

5 tablespoons Dutch-processed cocoa powder
1/4 cup cornstarch
1/2 cup plus 2 Tbsp sugar (I use about 9 - 9 1/4 Tbsp)
1 pinch salt
1/2 teaspoon instant espresso (if not available, can use instant coffee)
2 cups low-fat milk (can use regular milk, if desired)
1 teaspoon vanilla extract

Sift all dry ingredients together in bowl and mix till combined.
Place mixture in a medium saucepan.
Stir in just enough milk to make a smooth paste.
Gradually mix in remaining milk.
Cook over medium heat and stir slowly and constantly until mixture begins to thicken and boil. Let it boil another 30 seconds, gently stirring constantly
Remove from heat and gently stir in vanilla.
Pour pudding into 3 or 4 serving dishes and chill until set, about 4-5 hours..

3-4 servings

 
This is delicious - I omit the Vanilla Sauce. (I think Splenda makes a brown sugar). Can definitely

be doubled or tripled - I use an 8x8 pan, so 9x13 would be good for doubling, and that would serve 16. It's really great with the brown sugar, so I hope you can find the Splenda one.

(Great with vanilla ice cream, but just as delicious on its own):

GRAMMA'S APPLE BREAD PUDDING

INGREDIENTS:

PUDDING
4 cups soft bread cubes (I lightly toast the bread first)
1/4 cup raisins (I omit this and use chopped pecans)
2 cups peeled and sliced apples (I use a little more)
1 cup brown sugar (I use dark brown)
1 3/4 cups milk (I use low fat)
1/4 cup margarine (I use butter)
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten

VANILLA SAUCE (I omit this)
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. (I use an 8x8).
2. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
3. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
5. While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Yields: 8 servings

http://allrecipes.com/Recipe/Grammas-Apple-Bread-Pudding/Detail.aspx

 
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