Archive for the ‘Cakes-Cheesecakes-Cupcakes-Tortes’ Category

RED VELVET WAFFLES

Cream Cheese Whipped Cream “Frosting”

Valentine’s Breakfast for a special someone?  Perfect.  Lazy Sunday morning for those you love all year?  Amazing gesture!

These are gorgeous and have the familiar red velvet flavor that’s coveted.  A hint of cocoa, slightly sweet…and a fun deep red that makes them seem more work than they are!  I topped them with a traditional cream cheese-whipped cream “frosting”, and a drizzle of syrup.   

No matter when you make them, or who you make them for…you’ll be loved in return!

I also think this batter would work as pancakes, if you don’t have a waffle maker…might as well give it a shot! 

(These are not low carb…simply low in sugar.  But for a special day, we’ll live through it!)

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Waffles:

1 1/2 cups cake flour

1/4 cup unsweetened cocoa powder

1/4 cup Whey Low Granular (Splenda or sugar)

1/2 teaspoon salt

2 teaspoons baking powder

1 1/2 cup skim or 2% milk  (if making into pancakes reduce to 1 1/4 cup)

3 eggs, separated

6 tablespoons melted butter

1 tablespoon red food coloring

1 teaspoon vanilla

1 teaspoon cider vinegar

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In a large bowl whisk together the cake flour, cocoa powder, Splenda (sugar), salt, and baking powder.  Set aside.

In a medium bowl whisk together the milk, egg yolks, melted butter, food coloring, vanilla, and vinegar.  Add to the dry ingredients and whisk just until combined.

In another bowl beat the egg whites until stiff.  With a spatula, fold into the batter mixture.  (It’s okay if a few fluffs remain.)

Make in a preheated waffle iron per instructions.  Serve immediately with Cream Cheese Whipped Cream.

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Cream Cheese Whipped Cream:

1 cup whipping cream

1/2 cup Splenda (or powdered sugar)

2 teaspoon vanilla extract

8 ounces fat-free cream cheese, softened

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Beat the whipping cream, Splenda, and vanilla until stiff peaks form.  Beat in the cream cheese until smooth.

Makes approx 7 servings, depending on your waffle maker.  I used a Belgium maker and the photo below is from one batch in the maker.  Stats are for seven servings (two waffles, each about 5 inches square; approx 1/3 cup of topping) that look like the photo.

Per Serving:  Calories 341; Fat 15 g, Protein 13 g; Carbs 30 g, Fiber 2 g; Sugar 7 g; Sodium 399 mg

 

 

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RED VELVET CAKE

Hello, Beautiful!

Sometimes being bad is really very good…and with this cake, on a special Valentine’s Day (with someone or alone!) it’s even better.

I’ve cut the original recipe in half to give you a single layer, but split it and stacked the gorgeousness into an impressive little number that will get you noticed and loved in return.   (The photo makes it look taller than it is!)

Same red velvet flavor as always; same beautifully white cream cheese frosting…just lower sugar.

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1 1/4 cups cake flour (such as Softasilk)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 tablespoons unsweetened cocoa powder

1/3 cup butter, softened

1 cup Whey Low granular or Nature Sweet sugar sub

1 egg

1 ounce red food coloring

1/2 cup buttermilk

1 1/2 teaspoons vanilla extract

1/2 teaspoon white vinegar

1/2 teaspoon baking soda

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Preheat oven to 350 degrees.  Coat a 9 inch round or square cake pan with vegetable cooking spray and dust with 1 tablespoon cake flour, tapping upside down to remove the excess, and set aside.

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In a medium bowl sift the flour, baking powder, salt, and unsweetened cocoa powder.  Set aside.  In a large bowl cream the butter and WL until light and fluffy, at least 2 minutes.  Beat in egg and vanilla.  Carefully beat in red food coloring, scraping bowl frequently.

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Beat in 1/2 of the flour mixture, followed by the buttermilk; then the remaining flour mixture.  In a small bowl combine the vinegar and baking soda and quickly stir into the batter.  Immediately pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out still moist, with large crumbs – or almost clean, but not wet/raw.  Do not over-bake!  Allow to cool in the pan on a wire rack for 10 minutes.  Remove cake from pan by placing the wire rack on top of the cake and invert; allow to cool completely.  (To ensure that your cake stays nice and moist, when the cake is out of the pan and on the rack, lay plastic wrap loosely over the top as it cools.)  Split cake in half with a serrated knife or a long piece of thread and frost with Whipped Cream Cheese Frosting.  (This needs to be kept in the fridge and actually gets better a day later. I put toothpicks on the top to keep the plastic wrap from ruining the frosting.)

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Whipped Cream Cheese Frosting

1 1/2 cups heavy whipping cream

One 8-ounce pkg. reduced fat cream cheese, softened

1 1/4 cups Splenda

2 teaspoons vanilla extract

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In a medium bowl beat the whipped cream until stiff peaks form.  Set aside.  In a large bowl beat the cream cheese until smooth and fluffy.  Beat in Splenda and vanilla.  Gently fold in whipped cream.  (This makes a lot of frosting, but it’s worth it!  You may not use it all on the cake, but it’s great on other things, too.)

. Makes 12 servings.  Per Serving: Calories 160; Protein 4 g; Fat 11 g; Carbs 12 g; Sugar 0 g; Sodium144 mg


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CHOCOLATE PEPPERMINT CAKE ROLL

Chocolate and cake in the same dessert is wonderful.  Add in some cool, wintery peppermint-laced cream filling and let’s just swoon and get it over with, shall we?!

So pretty!

Your holiday table will love you for the effort you put forth to make this.  (And it’s not hard – don’t be scared of a cake roll.  If something awful happens when you try to re-roll it, just break it up in chunks, place in beautiful goblets, add a little more cream on the top and sprinkle with crushed peppermint candies.  No one will guess…or even care!!)

This is best made at least a day in advance.  The cake becomes moist and melts in your mouth and the filling more mellow and perfect!

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Cake:

1/2 cup flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

4 eggs, separated

3/4 cup Whey Low Granular or maltitol crystals (or Splenda granular as a last resort)

2 tablespoons water

1 teaspoon vanilla extract

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Preheat oven to 350 degrees.  Spray an 11×15 inch jelly roll pan with vegetable cooking spray and line the bottom with waxed or parchment paper.  Coat paper with cooking spray.

Lay a clean kitchen towel on the counter and sprinkle it with 1/4 cup powdered sugar or powdered Whey Low. (Most of this will stay on the towel.)

In a small bowl combine the flour, cocoa powder, baking powder, and salt.  Set aside.

Separate the eggs and, with very clean beaters, whip the whites with 1/4 cup of the Whey Low/maltitol, until soft peaks form.  Set aside.

In a large bowl beat the egg yolks with the remaining 1/2 cup Whey Low for two minutes, until thick and light yellow.  Beat in the water and vanilla.  Beat in the flour mixture in two batches, just until combined and smooth.    Gently stir in half of the egg whites.  Carefully fold in the rest of the egg whites, just until no streaks remain.  Pour batter into prepared pan and bake for 8-10 minutes, or just until cake springs back when touched lightly.  Do not overbake!  An over-done cake will crack when you try to roll it.

Run a sharp knife around the edge of the pan and invert cake onto towel.  Carefully remove paper.  Starting on the short end, slowly roll the cake AND the towel.  Place on a wire rack and cool completely – at least 30 minutes.

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Filling:

One 8-ounce package fat-free or reduced-fat cream cheese, room temperature

5 tablespoons Splenda Granular

1 1/2 teaspoons peppermint extract

3 cups whipped cream, chilled (use 1 1/2 cups heavy whipping cream) OR 3 cups Cool Whip, thawed

2 sugar-free candy canes OR 10 sugar-free starlight mints, crushed (or regular, if you can’t find sugar free…it’s hardly any added sugar grams per serving)

3 drops red food coloring

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In a large bowl beat the cream cheese with the Splenda and peppermint extract until smooth.  Beat in whipped cream or Cool Whip until combined.  Stir in crushed candies.  Fold in the food coloring, leaving a few streaks…it will look like a candy cane!

Gently unroll the cake, leaving it on the towel.  Don’t force it to lay completely flat.  Spread the filling evenly over the cake, and slowly re-roll as before.  If it cracks don’t panic…you can probably lay that part on the plate and no one will be the wiser!

Sprinkle with cocoa powder and a little powdered sugar, if desired.    Chill for at least overnight.  This is best made a day ahead…seriously!Makes 16 servings.

Per Serving (using fat free cream cheese): Calories 115; Protein5 g; Fat 6 g; Carbs 7 g; Sugar 2 g; Sodium 146 mg

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SWEET POTATO CHEESECAKE

How convenient!

Just in case you bake off too many sweet potatoes for your souffle or candied-whatever you will now have something fabulous to do with them.

Glad I could be of help.

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Crust:
1 1/2 cups graham cracker crumbs OR sugar free shortbread crumbs
2 tablespoons Splenda Granular
1/4 cup melted butter
Filling:
Three 8-ounce pkgs reduced-fat cream cheese, softened
1  1/4 cups Splenda Granular
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cups mashed sweet potatoes (or yams)
1 1/2 teaspoons vanilla
1 1/4 teaspoons Pumpkin Pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves)
1/2 cup heavy whipping cream OR half & half
3 eggs
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Preheat oven to 350 degrees.  Spray a 9-inch springform pan with vegetable cooking spray and set aside.
In a medium bowl combine cracker/cookie crumbs, Splenda granular, and melted butter.  Pat into the bottom and 1 inch up the sides of the prepared pan.  Wrap pan in foil and place on a baking sheet.  Bake for 10 mintues.
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In a large bowl beat the cream cheese until softened.  Beat in Splenda Granular, lemon juice, lemon zest, sweet potatoes, vanilla, spices, and cream.  Beat in eggs, one at a time, just until blended.  Pour filling into prepared crust.
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Return to oven and bake for 1 hour and 10 minutes or until set on the edgess and the very middle is still jiggly.  (Cover loosely with foil after 30 minutes, if you don’t want it colored).
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Remove from oven to a wire rack.  Cool for 15 minutes; run a sharp knife around the edge to loosen, but do not remove sides of pan; cool completely.  Remove sides of pan and cover tightly with plastic wrap.  Chill for 5 hours or, preferable, overnight.  Makes 20 servings.
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Per Serving: Calories 184; Protein 6 g; Fat 11 g; Carbs 14 g; Sugar 4 g; Sodium 196 mg
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BLOGroll

PUMPKIN ROLL

This is my version of the famous orange-label recipe.  It’s low-sugar, completely moist and spicy.  I took out the butter from the filling and added whipped cream.  It’s easier than it looks and always gets rave reviews.

(Don’t be scared of a cake roll.  Even if it cracks or breaks it still tastes great.  I’ve had it turn into a pile of chunks, so I just layer the cake, then filling, then cake, then filling…in a trifle bowl, said “I meant to do that.”,  and called it fabulous!)

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Cake:

1/4 cup powdered Whey Low or powdered sugar, if you can have it  (for sprinkling on towel)

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon salt

1/8 teaspoon freshly grated nutmeg

3 eggs

1 cup Whey Low Granular (or Splenda if that’s all you have)

1 teaspoon lemon juice

2/3 cup 100% pure pumpkin puree

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Preheat oven to 350 degrees.  Spray a 15x1o – inch jelly roll pan with vegetable cooking spray and line bottom of pan with waxed paper or parchment paper.  Sprinkle powdered sugar over a clean kitchen towel and lay on a table or counter.

In a small bowl combine flour, baking powder, baking soda, cinnamon, cloves, salt, and nutmeg.  Set aside.

In a large bowl beat together the egg and WL/Splenda until thick.  Beat in lemon juice and pumpkin.  Fold in the flour mixture.  Spread evenly into prepared pan and bake for 13-15 minutes or just until cake springs back when lightly touched.

Run a knife around the edge of the cake and invert onto the towel.  Remove the paper carefully.  Starting at the short (10 inch) side slowly roll the cake AND the towel together.  Don’t squeeze or roll it tight, just gently and loosely.    Allow to cool on a wire rack completely.

Filling:

One 8-ounce package  fat free cream cheese, softened

1 cup Splenda Granular

1 teaspoon vanilla extract

2 1/2 cups Splenda-sweetened whipped cream or 2 1/2 cups Cool Whip (one small container), thawed

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In a large bowl beat the cream cheese until smooth.  Beat in the Splenda and vanilla until well combined.  Beat in the Cool Whip or whipped cream.

To assemble:

Carefully unroll cake and towel…don’t force the tightest end to lay flat.  Spread cream cheese mixture over the cake to within 1/2 inch from each edge.  Re-roll cake.  Place on a plate and cover with plastic wrap.  Chill for at least one hour.  To serve, sprinkle with additional powdered sugar, if desired, and slice.  Makes 16 servings.

Per Serving (using reduced fat cream cheese): Calories 131; Protein 5 g; Fat 6 g; Carbs 9 g; Sugar 3 g; Sodium 126 mg

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PumpkinCheesecake888

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL

The caramel isn’t needed for this to be a great success…but it does add a festive Holiday sort of touch, don’t you think?!  I used a fabulous product called Cinnamon Bliss, but any sugar free caramel sauce will work.

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Crust:
Vegetable cooking spray
1 1/2 cups graham cracker crumbs
1 tablespoon Splenda granular
1/4 teaspoon cinnamon
4 tablespoons butter, melted

Filling:
Three 8-ounce pkgs reduced-fat cream cheese, softened (do not use fat free)
1 1/3 cups Splenda granular
1 1/4 cups pure pumpkin puree
1 teaspoon vanilla extract
2 tablespoons heavy cream or half & half
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/8 teaspoon freshly grated nutmeg
3 large eggs
6 tablespoons Cinnamon Bliss or sugar free caramel sauce

Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray and wrap a piece of aluminum foil around the bottom and up the sides. Set aside.

In a small bowl combine the cracker crumbs, Splenda, and cinnamon. Stir in the melted butter and pour into the prepared pan. Firmly press onto the bottom and 1 inch up the sides of the pan. Bake for 5-8 minutes or until golden and fragrant. Set aside to cool while making the filling.

In a large bowl beat the softened cream cheese with the Splenda until smooth. Beat in the pumpkin, vanilla, cream, cinnamon, ginger, cloves, and nutmeg just until blended. Beat in the eggs, one at a time, just until incorporated. Pour into prepared crust. Drop Cinnamon Bliss or caramel sauce in tablespoons over the top of the cake. With a butter knife carefully swirl into batter, without touching the bottom crust or mixing too much. Bake for 1 hour, or until the sides are firm and the very middle is still jiggly. You may want to cover loosely with foil during the last 20 minutes to prevent the cake from becoming too dark.

Remove from oven to a wire rack and cool for 15 minutes. Carefully run a sharp knife around the cake in the pan to loosen and continue to cool completely without removing the sides. When completely cool remove sides of pan and cover tightly. Chill for several hours or, preferably, overnight. Makes 16 servings.

Per Serving: Calories 176; Protein 6 g ; Fat 12 g; Carbs 11 g; Sugar 3 g; Sodium 213 mg

PumpkinCheesecake867!

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BLOG

SPICED MINI CHEESECAKES

Portion control.  IF you can control yourself and eat just one!

I love cheesecake – and it’s so easy to make sugar free.  Tastes fabulous (gets better as it sits at least a day in the fridge) and takes no time to whip up a batch of these little beauties.

Took a simple vanilla recipe and added some Autumn spices – a crust of crushed sugar free cookies and butter…toasted pecans on the top.  A great dessert to nibble at with a cup of decaf on a windy, chilly evening.

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1 1/3 cups crushed sugar free ginger snaps, if you can find them OR graham cracker crumbs

1/4 teaspoon cinnamon

1/4 cup melted butter

Two 8-ounce packages reduced fat cream cheese, softened

1/2 cup + 2 tablespoons Splenda Granular

1/2 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon allspice

1/8 teaspoon cloves

2 eggs (to reduce the fat, use 1/2 cup EggBeaters.  It won’t be the exact same texture, but will still be great.)

Toasted pecans, to sprinkle, optional

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Preheat oven to 325 degrees.  Line a 12-regular sized muffin pan with cupcake liners.  Spray lightly with vegetable cooking spray.  (I like the foil ones – they are pretty and seem to hold up better.)

In a medium bowl combine the graham or cookie crumbs, cinnamon, and melted butter.  Divide and press into each lined cup.

In a large bowl beat the cream cheese until smooth.  Beat in the Splenda, vanilla, cinnamon, ginger, allspice, and cloves.  Beat in the eggs, one at a time, just until incorporated.  Divide batter evenly amongst the cups.  (You can fill them to the top.)  Sprinkle on toasted pecans, if desired.

Bake for 15-20 minutes – or JUST until they are almost set.  Should still be slightly jiggly.  (They will continue cooking for a minute or two out of the oven.)  Allow to cool completely and remove from the pan.  Chill for at least several hours, or preferably overnight.  Makes 12 mini cheesecakes.

Per Cheesecake: Calories 218; Protein 7 g; Fat 14 g; Carbs 16 g; Fiber 1 g; Sugar 3 g; Sodium 218 mg

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Blog78

FLOURLESS CHOCOLATE CAKE

When I saw this recipe I was very skeptical…usually these kind leave a LOT to be desired.

But this is one moist and delicious dessert!  And unless you told someone they would never, in a million years, guess what the secret ingredient was.

It’s very flavorful and rises well…not eggy or too dense…just right.  It has a very nice texture and a tender, moist crumb.  (I thought it got better the next day – the flavors more intense and when stored in the fridge it’s nice and fudgey, almost.)

It’s beans and eggs with a little cocoa powder thrown in – it’s very good for you.  (The carbs are complex one and come from the beans.)  Seriously!  Do try this, you won’t be disappointed.

I have to give credit to Lauren from Healthy Indulgences for the inspiration.

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One 15-ounce can unseasoned black or kidney beans – drained and rinsed (I prefer S&W kidney beans for this)

1 tablespoon water or coffee (the coffee will bring out more intense chocolate flavor)

1 tablespoon vanilla extract

6 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter, softened

1 cup Whey Low granular or maltitol

5 eggs

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(I recently made the WHOLE thing in the blender.  Gets pretty thick, so you need a fairly powerful machine, but it works great. I pureed the beans first with the water/coffee and an egg…then added the rest of the eggs…then the remaining ingredients.  Processed till smooth.)

Preheat oven to 325 degrees.  Coat a 9 or 10 inch cake pan with vegetable cooking spray.  Set aside.

In a blender, food processor or with a hand held blender wand, puree the beans, water/coffee, and vanilla until smooth.  Set aside.

In a small bowl combine the cocoa powder, baking powder, baking soda, and salt.  Set aside.

In a large bowl beat the butter and the Whey Low for one minute with an electric mixer.  Beat in the eggs for two minutes, or until very light and fluffy.  Beat in the bean mixture, just until combined.  Beat in the cocoa mixture for one minute, until very smooth.

Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.  Allow to cool completely on a wire rack.  Wrap tightly with plastic wrap or frost and cover.  Makes 10 servings.

Per Serving: Calories 171; Protein 6 g; Fat 11 g; NET Carbs 10 g; Sugar 5 g; Sodium 155 mg

Blog98

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Easy_Lemon_Cake(not my photo…from the web)

35-SECOND LEMON CAKE

The chocolate version of this was such a hit that I started making other flavors.  Hon’s very favorite – so far – is the lemon using the regular extract from any supermarket.

But to make other flavors, I love the LorAnn candy making oils.  They are super concentrated, so just a LITERAL DROP, is all you need in this cake.  I’ve used apricot, and pineapple and both are fantastic.  They have so many to choose from…I guess I’ll just be making and eating cake for awhile.

Additionally, leaving out the extract and adding a drop of vanilla would give you a true WHITE cake!

You know…all in the name of science.

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2 tablespoons flour

2 teaspoons cornstarch

1 1/2 tablespoons Splenda Granular (or 1 tablespoon Splenda and 1/2 tablespoon GTG White Velvet powder)

1/4 teaspoon baking powder

Pinch table salt

2 1/2 tablespoons milk

1 teaspoon oil

1/8-1/4 teaspoon lemon extract – I like the higher amount for more intense flavor

Drop of yellow food coloring, optional

Spray a microwave-safe coffee cup or ramekin with vegetable cooking spray.  In the cup, with a fork, combine the flour, cornstarch, Splenda, baking powder, and salt, until well combined.  Stir in the milk, oil, and extract.

Microwave, on high, for 35 seconds.  It should still be moist and continue setting up for a few seconds…if it’s WET, micro for another 5-6 seconds.  Don’t over cook or it will be rubbery.  Serve warm.

Per cake: 133 Calories 3 g Protein; 5 g Tot Fat; 16 g Carb; 0 g Fiber; 2 g Sugar; 13 mg Sodium

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AlmondChzck58lg WM BLOG

ALMOND CHEESECAKE

Cheesecakes are one of my favorite desserts to make because they are so forgiving. Taking minutes to whip up, the oven does the work and you reap the rewards.

Rich, decadent, lovely, and gorgeous – everyone you serve them to will love you for taking the time.

This one is flavored with almond extract and an almond crust – with a creamy, silky topping that cuts the richness, just a touch.  A ruby-red spoonful of Amaretto-flavored cherries is the perfect crown!

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Crust:
Vegetable cooking spray
1 cup graham crumbs
1/2 cup almond flour
1/4 cup butter, melted

Filling:
Four 8-ounce pkg reduced fat cream cheese softened (not fat-free)
1 1/4 cups Splenda Granular
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
4 eggs
1/4 cup fat free half & half
1 tablespoon flour

 

Topping:
2 cups light sour cream
1/4 cup Splenda
1 teaspoon vanilla extract

Cherry Topping:

1 can No-Sugar-Added cherry pie filling

2 tablespoons Amaretto or Amaretto flavored sugar free syrup such as DaVinci or Torani

Stir both ingredients together and spoon over entire cake, or serve on individual slices.

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Preheat oven to 325 degrees.
Spray a 10 inch spring-form pan with vegetable cooking spray and place on a baking sheet.
In a medium bowl combine the cracker crumbs, almond flour and melted butter. Press into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes. Allow to cool while making the filling.

In a large bowl whip the softened cream cheese until smooth. Beat in the Splenda, vanilla and almond extracts. Beat in the eggs one at a time just until blended. Beat in the half & half and flour just until combined. Pour into cooled crust and bake for 1 hour or until set on the edges and jiggly in the very center 2-inches. Keep oven on.

In a small bowl whisk together the sour cream, 1/4 cup Splenda, and vanilla extract. Spread to the very edges of the baked cheesecake. Return to the oven for 5-15 minutes,or until just set.

Allow to cool on a wire rack for 10 minutes. Run a sharp knife around the edge and cool completely BEFORE removing the sides of the pan. Wrap tightly and chill overnight. Makes 20 servings.

 

 

Per Serving: Calories 209; Protein 8 g; Total Fat 11 g; Carbs 9 g; Sugar 2 g; Sodium 219 mg

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