Tuesday, March 3, 2009

Scrumptious Low Fat Dessert!

OK cooking fans I've conquered one of my small hurdles by finally publishing a post. One of my personal passions is cooking yet I've been hesitating on submitting a post, constantly critical of my content, assuming the 'recipe' wasn't that unique or interesting. Well, I'm taking a leap today and just going for it and what better way to start a task than with dessert! I promise more challenging main course entrees in the future but for today and for my first blogging attempt (yes, at 51 I'm still at 'virgin' with regards to blogging) I submit for your review a yummy sweet treat.
My husband is a dessert fanatic, loves his sweets at night, especially ice cream and sorbet. While I, on the other hand, try to avoid extra sugar, chocolate and envy the extra calories he can consume! I will also admit that I'm more attracted to cakes and cookies! It's a challenge to come up with ideas that don't make me feel like I just negated my day of responsible eating and exercise. A girlfriend recently passed on to me this recipe. She'd enjoyed the cake while at an 80th birthday party for a friend of her mother. Could it be that even 50 years ago good ol' Betty Crocker was health conscious?

Love dessert but hate the calories? Here's a tasty, low fat, low carb, easy to make dessert.

Ingredients:


1 box of Angel food cake mix
1 20 oz can crushed pineapples, packed in natural juice


Preheat over to 350
Use a 10" x 4" tube pan - do not use a smaller bundt pan or cake will rise over sides and make quite a mess in the oven.
Alternate to tube pan: use 3 small loaf pans - these pans are ideal for having multiple cakes that you can then freeze to have on hand for easy desserts later!

Combine Angel food cake mix and 1 can of crushed pineapples.
Mix with hand blender about 1 to 1 1/2 minutes at medium speed. Batter will be light and fluffy.

Pour into tube pan, place in center of pre-heated oven. Bake about 32-35 minutes depending on your oven. Cake should spring back when touched, toothpick inserted in cake should come out clean. Let cool then remove from pan.

Top a slice of cake with fresh berries (a mixture of sliced strawberries, raspberries, blueberries is great!) or sliced bananas and drizzle with a spoonful of non-fat yogurt - be adventurous on the yogurt flavor! Don't have fresh berries on hand, use frozen, take them out while you mix and bake the cake! Or, throw the berries with a bit of yogurt into a blender and pulse to make a delicious topping. Then, fix a nice cup of herbal tea and sit back and enjoy a slice of deliciousness without the guilt.

4 comments:

  1. This does sound great! Thanks for sharing. I will have to try this!

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  2. One of these days I really am going to start baking again......until then I will drool over your recipes and break open the Girl Scout cookies!

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  3. Mom when i come home for spring break, it would be amazing you know to maybe have a little nibble of this delicious desert, even though the cafeteria is soooo good here:) i love you and miss you

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