Preheat oven to 350\u00b0.
Coat bottom and sides of 2-quart casserole with nonstick cooking spray.
In bowl toss apples in lemon juice.
Pour into casserole dish and sprinkle with sugar and 2 teaspoons cinnamon.
Stir to coat apples.
Combine remaining ingredients in bowl and spread topping over apples.
Bake until top is golden brown, about 30 minutes.
Serve with low-fat topping if desired.
emperature before proceeding with the recipe).
Place the pistachios in
ake from the pan.
Topping: Use hands to thoroughly mix
Set aside.
Prepare Orange Crumble Topping (see recipe below); set aside.
an.
To make the crumble topping, sift the flour into a
edium bowl. Sprinkle batter with crumble topping.
Bake for 1 hour
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!
With whisk in large bowl, beat together until smooth:
cream cheese, 1 tablespoon evaporated skim milk and sugar substitute. Fold in whipped topping.
Spread mixture in bottom of crust.
mix together the low fat mayonnaise, low fat creme fraiche OR low fat sour cream & Maggi
Preheat oven to 325\u00b0.
Beat egg whites with Eagle Brand low-fat, lemon juice and food coloring if desired.
Pour into prepared pastry shell; bake 30 minutes.
Cool. Chill.
Spread with topping.
Attractive if garnished with lemon slices.
Refrigerate leftovers.
Makes 8 servings.
In large mixing bowl, combine pumpkin, evaporated skim milk, low cholesterol eggs and egg whites; beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray deep-dish 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325\u00b0 oven 45 to 55 minutes until a knife inserted near center comes out clean. Cool pie on wire rack and refrigerate overnight. Serve in wedges with small dollop of low-fat whipped topping. Makes 8 servings.
ow for the crumble topping.
I actually ganked this crumble topping from ratherbeswimmin
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.
et the juices mix.
***Crumble Topping Instructions***.
In small bowl
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
Heat oven to 350\u00b0.
Except for pie shell and garnish, beat all ingredients in a large bowl with mixer until smooth.
Pour into pie shell.
Bake 50 to 55 minutes, until knife inserted in center comes out clean.
Cool on wire rack, then chill about 4 hours or up to 2 days.
Just before serving, garnish with whipped topping; sprinkle cinnamon and pecan halves.
up of the baking mix (low-fat bisquik) and 1/2 cup
br>Top each pie with crumble topping.
Bake for 18-20
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.
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.