Tag Archives: diet cake

Angel Food Cake

20 Jan

This is a treat that everyone knows is a great low-calorie substitute for some of the heavier, richer cakes.  I love it, and I buy it at the grocery store pretty regularly in the summer.  I thought I’d try my hand at scratch making it, and I was pleased with both the calorie count, and the taste.  If you’re up for making a cake from scratch, this will save you some calories.

Ingredients:

  • 1 Cup all purpose flour, sifted
  • 1/2 cup powdered sugar, sifted
  • 13 room temperature egg whites (large eggs)
  • 2 TBSP cream of tarter
  • 1/2 TSP Salt
  • 1 1/4 cups granulated sugar
  • 3 TSP Vanilla extract

Directions:

  1. Sift and blend your flour and powdered sugar together into a small bowl.  Set aside for now.
  2. In a large bowl (in your stand mixer if you have one), beat egg whites until foamy. Add cream of tartar and continue mixing on medium speed until the mixture becomes forms soft peaks.  Slowly Begin adding in granulated sugar, about 3 tablespoons at a time.   Continue mixing on medium-high speed until egg whites form stiff peaks when mixer is turned off and removed. Stir in Vanilla Extract.
  3. By hand, mix flour mixture into egg whites, just until you can no longer see the flour.  Do not overmix, but be sure to mix from the bottom of the bowl so the flour is mixed thoroughly throughout.
  4. Spoon batter into a pre-coated (nonstick spray) bundt or tube (angel food) pan.
  5. Bake at 375  for 35 minutes.

Note: you may need to run a plastic knife around edges of cake in order to invert it onto a cooling rack to cool.

Makes 12 Servings= 155 Calories Per Serving

16 Servings= 112 Calories Per Serving

Appx 4 weight watchers points for 12 servings/ 3 for 16 servings.

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Lemon Cake Bars

3 Mar

This is a light, lemony treat. It doesn’t have the texture of a traditional “lemon bar.” Meaning, it doesn’t have that sugary-creamy texture. Instead, it’s light and cake-y (it’s totally a word!). I love how low in calories this is, and also how totally simple it is to make. I’m thinking about making it this summer and topping with a can of light blueberry pie filling. yum. Anyway, for now, it’s simple and lemony, and delicious. Enjoy!

Ingredients:

– 1 box of angel food cake mix
– 1 (17.5 oz) can of lemon pie filling
– 1 tbsp of lemon juice
– 1/2 tbsp powdered sugar.

Directions:

1. Mix cake mix, pie filling, and lemon juice.

2. Pour into a 9×13 pan, sprayed with nonstick spray.

3. Bake for 30 min at 350.

4. Remove from oven and allow to cool about 3-5 minutes before cutting into 15 bars. Sprinkle with Powdered sugar and refrigerate for 30 min or longer.

Enjoy.

makes 15 squares

1 square= 155 Calories

1 square= appx 4 weight watchers points plus

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Low Calorie Black Forest Cake

22 Feb

I post a lot of desserts. I love finding new “low calorie” versions of great sweets…for 2 reasons. 1. I have a major sweet tooth, and 2. A lot of people think you can’t eat dessert when you’re watching calories… and anyone who knows me, knows I can’t pass up a good opportunity to prove someone else wrong, especially if I can do it while eating cake! So, anyway, black forest cake has long been one of my favorites, and the first time I made my cool whip icing (pudding, cool whip, milk) I loved it, and I couldn’t wait to use it on 2 specific things that I had yet to create…. Tiramisu and Black Forest Cake. Now I’ve created recipes for both of those, and they are among my favorites, so I hope you enjoy. This one is DEFINITELY a repeat.

Ingredients:

– Devils food boxed caked mix (15.5 oz)
– diet cherry coke (1 can/12 oz)
– 3 egg whites
– 1 can of lite cherry pie filling (I used Kroger brand)
– 1 container of cool whip lite
– 1 small box of instant, sugar free, cheesecake pudding (the 4 serving one)
– 1 cup cold 1% Milk

Directions:

1. Mix cake mix, egg whites, and cherry coke together.

2. Pour cake mix into a 9×11 pan coated with nonstick spray, and bake according to package instructions.

3. Allow cake to cool completely. I sped this up by placing the pan on a wire cooling rack after baking.

4. Spread contents of lite cherry pie filling can evenly over top of cake.

5. Mix cold milk and pudding mix with a wisk until it begins to thicken. Fold in whole container of coolwhip until the pudding and coolwhip are well blended.

6. Spread cool whip mixture evenly over the top of the cherries, and refrigerate cake.

7. For best results with this frosting, Refrigerate at least 2 hours before serving.

Editors Note: If you really needed to eliminate sugar, you could use a sugar free chocolate cake mix, and sugar free cool whip here. However, I find that the sugar free cool whip does not allow this frosting to keep its texture as well as the lite or regular. It will still work. It just wont be as firm.

15 Servings= 185 Calories per serving

appx 5 ww points plus per serving

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