Spokane Women Winners In Recipe Contest
You could say that Cheryl Lyn Cameron and Betty Noel of Spokane take the cake - the low-fat cake, that is.
Cameron, entering her first recipe contest, and Noel, a five-time Pillsbury Bake-Off finalist, were among the five grand-prize winners in Sunsweet Lighter Bake’s “Great Impostors” contest with the following recipes.
One-half cup of Lighter Bake, made with dried apples and plums, replaces 1 cup of fat. So you could make these recipes the full-fat way, using twice as much butter or oil as the Lighter Bake called for. Not that we would ever suggest such a thing.
Great Fake Chocolate Chip Cake
Cheryl Lyn Cameron came up with this light version of one of her old favorites, figuring the fruit in the Lighter Bake would match up well with the dates in the original recipe. “I think it’s better fat-free,” she says.
Nonstick cooking spray
1 cup chopped dates
1-1/2 cups boiling water
2-/14 teaspoons baking soda, divided
1 cup Sunsweet Lighter Bake
1-1/4 cups sugar, divided
2 large eggs, lightly beaten
1-3/4 cups all-purpose flour
1/2 teaspoon salt
2/3 cup chocolate pieces
1/2 cup chopped walnuts
Heat oven to 350 degrees. Coat a 13- by 9-inch glass baking dish with nonstick cooking spray.
In a medium bowl, combine dates, 1-1/2 cups boiling water and 1-1/2 teaspoons baking soda; set aside to cool.
In a large bowl, combine Lighter Bake and 1 cup sugar; beat until blended. Stir in beaten eggs and cooled date mixture. Combine flour, remaining 3/4 teaspoon baking soda and salt; gradually stir into batter until blended (do not overmix).
Pour batter into prepared pan and sprinkle evenly with chocolate pieces, remaining 1/4 cup sugar and walnuts. Bake for 45 minutes.
Yield: 12 to 16 servings.
Nutrition information per serving: 340 calories, 5 grams protein, 7 grams fat (18 percent fat calories), 65 grams carbohydrates, 345 milligrams sodium, 35 milligrams cholesterol.
Lighter Bake Ginger Cake
Betty Noel says this virtually fat-free version of a recipe handed down from her mother is good with or without the lemon sauce (which contained butter in its former life).
Nonstick cooking spray
1/2 cup Sunsweet Lighter Bake
1 cup sugar
1 cup golden molasses
1 cup boiling water
2 teaspoons baking soda
2-1/2 cups all-purpose flour
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 egg whites
Powdered sugar
Lemon sauce:
1/3 cup sugar
2 tablespoons cornstarch
1-1/4 cups water
1/4 cup lemon juice
2 teaspoons grated lemon peel
Heat oven to 350 degrees. Coat 9-inch square baking pan with nonstick cooking spray and set aside.
In large bowl, combine Lighter Bake, sugar and molasses, mixing until blended. Add 1 cup boiling water and baking soda; stir until smooth and foamy. Combine flour, ginger, cloves, cinnamon and salt; add to Lighter Bake mixture and stir just until blended. Beat in egg whites.
Pour batter into prepared pan and bake 35-40 minutes, or until a toothpick inserted into the center comes out clean; do not overbake. Let cool in pan.
To make lemon sauce, in a small saucepan, combine sugar, cornstarch and water; cook and stir over medium heat until thick and clear. Stir in lemon juice and lemon peel and cook 1 minute longer.
Dust top of cake with powdered sugar and cut into 9 squares. Spoon warm lemon sauce onto individual dessert plates and top with a cake square.
Yield: 9 servings.
Nutrition information per serving: 390 calories, 5 grams protein, 0.5 grams fat (1 percent fat calories), 92 grams carbohydrates, 440 milligrams sodium, no cholesterol.
, DataTimes