Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
Use the low-fat spread to grease an 8-inch loaf tin.
In a large bowl, whisk the egg-whites to a froth.
In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
Fold the whisked whites into this mixture.
Pour into the greased tin and bake for 30-40mins.
Let cool, then slice.
our batter into a 9x13 Cake pan or a Bundt pan
Preheat Oven to Moderate.
Grease & line pan(s).
Beat butter, vanilla & sugar in small bowl until light and fluffy; beat in eggs one at a time.
Stir in flour & milk (in 2 batches).
Spread into tin, and cook for approx 15 - 25 min (until skewer comes away clean).
Let stand for 5 minutes, then turn onto wire rack.
Serves 6-8.
Cut in half and spread middle with beaten low fat cream, and halved strawberries. Cover top of cake with cream and add strawberries and sprinkles.
Preheat oven to 360.
Grease a 3 quart pan.
Mix all \"cake\" ingredients together
Spread dough in pan.
Mix topping ingredients together with mixer until crumbly.
Sprinkle topping over dough.
Bake for 22-24 minutes.
Let set to cool.
Enjoy!
Prepare German chocolate cake mix as directed on package, substituting Egg Beaters and applesauce for eggs and oil.
Bake in a 9 x 13-inch pan, sprayed with low-fat cooking spray, as directed.
Pour condensed milk over hot cake (in pan).
Let cool. Spread caramel topping.
Sprinkle Grape-Nuts.
Top with Cool Whip. Refrigerate several hours or overnight.
Delicious and guilt-free!
Combine Yogurt Cheese, sugar, vanilla and eggs.
Mix gently until well blended.
Pour into prepared crust and bake at 325\u00b0 for 20 to 25 minutes.
Cool slightly and refrigerate, uncovered, 24 hours.
Makes 5 to 6 servings.
Pinch 1/2 cake into bowl.
Mix vanilla pudding and pour over cake.
Layer remaining pinched cake.
Pour fruit mixture of pineapple and strawberries over cake.
Top with low-fat Cool Whip.
Place pie filling in a 13 x 9-inch cake pan.
Pour dry cake mix over pie filling.
Melt margarine; pour over cake mix. Sprinkle on pecans.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve warm with low-fat ice cream.
Preheat oven to 350\u00b0.
Grease and flour 9 x 13-inch dish. Dump pineapple in dish, followed by can of cherry pie filling.
On top of that, dump dry cake mix.
Then, thinly slice margarine and spread over top of cake mix.
Bake for 1 hour at 350\u00b0.
It's best to eat it warm.
Combine and in a blender. Puree for 5 minutes or until smooth.
Most of the time Coconut Cream is sweet so you can add the sugar if you want.
The above recipe is for Coconut Cream to make Coconut Milk Substitute: For 1 cup, use 3 tablespoons \"low-fat coconut cream substitute\" plus hot water or warm low-fat milk to equal 1 cup.
bout 30 minutes, or until cake is ready: dry and bouncy
Desserts are one of the easiest parts of our diet to make low-fat.
All you need to know are the tricks of substitution and modification.
When you learn to make some easy changes, the possibilities are unlimited.
Plain yogurt, buttermilk, low-fat cottage cheese, cream cheese spread, Egg Beaters, Butter Buds, Grape-Nuts cereal, etc.
The list could go on and on.
You can even use cocoa as a substitute for chocolate.
Experiment with low-fat substitutions and you will be in for a \"sweet\" surprise!
Place pieces of angel food cake in bottom of glass trifle bowl.
Place slices of fresh fruit in layers.
Sprinkle with sugar substitute.
Spread low-fat strawberry yogurt.
Repeat these steps.
Top with no-fat whipped cream.
Sift flour with sugar, cinnamon and allspice.
Put in large bowl.
Put soda into boiling water.
Mix.
Add to flour.
Add mayonnaise, mix well.
Add cocoa, brandy, raisins and candied fruit.
Mix well.
Spray 13 x 8 1/2-inch pan with Pam.
Add mixture.
Decorate top of cake with candied cherries, cut in half. Bake at 350\u00b0 for 25 minutes.
Cool.
Cut into 2-inch squares. Each square contains 30 calories and 1 gr. fat.
n a bowl combine the cake flour, baking soda and spices
using a hand mixer (medium-low speed), until mixture is homogenous
Set oven to 350\u00b0F.
Generously grease a 13 x 9-inch baking pan.
In a medium bowl sift the flour with cocoa powder, baking soda and salt.
In another bowl beat the sugar with egg whites and vanilla until well combined.
Mix in the yogurt and applesauce until thoroughly combined.
Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
Transfer to prepared baking dish.
Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).
up of the baking mix (low-fat bisquik) and 1/2 cup
Mix ingredients 3 or 4 minutes until smooth.
Add 6 ounces chocolate chips and mix together.
Bake 1 hour and 10 minutes at 350\u00b0.
Serve with low-fat Cool Whip.
Preheat oven to 400\u00b0F. Coat an 10-inch spring form pan with cooking spray.
Beat eggs and 3/4 cup of sugar in a large bowl until light and fluffy. Stir in milk, melted butter and vanilla extract.
Combine flour and cornstarch and fold into the cake batter. Pour into prepared pan.
Layer apple slices in a circular pattern on top of cake. Combine cinnamon and sugar and sprinkle over apples. Bake for about 28 to 32 minutes or until a toothpick comes out clean when inserted.