Posts Tagged ‘coffee’

BLOGS

MOCHA CAKE

This is always requested for birthdays, potlucks…just about anywhere someone wants me to bring a cake – this one is IT!

I adore this – it’s very, very chocolaty and extremely moist.  (It’s not low-carb…sometimes you can’t mess too much with a great thing.  But it’s sugar free or low sugar, depending on which sub you use.)

One of the secrets is to never over-bake your cakes.  I know books and everywhere will tell you it’s done when it pulls away from the pan.  I think that’s too late.  There will be some carry-over baking from the residual heat and it will be dry when it’s cooled.

Baking JUST until large, moist crumbs stick to a toothpick when inserted in the middle is PERFECT.  It will continue to bake for a few minutes out of the oven, but won’t be over-done at all.  I also cover it with plastic wrap while it’s still warm…this keeps the moisture in, too.

Anyway…frosted or not, this will be a favorite of yours, too.  I love to use it as a “shortcake” with berries and cream – very different and very unexpected.  Everyone will like it that way!

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2 cups flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup unsweetened cocoa powder

2 cups Whey Low granular

1 cup oil

1 1/2 cups hot coffee

1 cup milk

2 eggs

1 teaspoon vanilla extract

Peheat oven to 350 degrees. Coat a 9×13 or two 8-inch rounds with vegetable cooking spray.

Combine flour, salt, baking powder, baking soda, and cocoa in a small bowl and set aside. Combine the sugar sub, oil, coffee, milk, eggs, and vanilla in a large bowl; beat at medium speed for about 2 minutes. Batter will be thin.

Pour into prepared pans and bake for 25 to 30 minutes, until a toothpick comes out clean near the center.

Do not overbake by waiting until cake comes away from the sides of the pan. Cool in pan on a wire rack and when almost cool place some toothpicks randomly into the cake and cover loosely with plastic wrap or foil. This will keep it even more moist. Makes 20 servings.

Per Serving (with Nature Sweet): 230 Cal; 5g Protein; 13g Tot Fat; 24g Carb; 2g Fiber; 1g Sugar; 262 mg Sodium


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!BLOG

HAZELNUT LATTE PANNA COTTA

A silky, creamy, light dessert that is exactly like a cup of your favorite flavored coffee.  With hardly ANY calories!

Try butter rum, French vanilla, Kahlua, English Toffee…there are so many wonderfuly flavored sugar free syrups out there – let your imagination run wild!

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1/2 cup milk

1 1/2 teaspoons powdered gelatin

1 1/4 cups fat free half & half

1/4 cup sugar free hazelnut flavored syrup (the sweetened kind to flavor coffee…DaVinci, Torani, Artista, etc)

3 1/2 teaspoons instant coffee crystals

1 tablespoon Splenda Granular

Pinch salt

Pinch cinnamon

In a small saucepan stir together the milk and gelatin powder. Allow to stand for 5 mintues to soften. Stir over medium heat for one minute to dissolve gelatin. Add fat free half & half, syrup, coffee, Splenda, salt, and cinnamon. Stir and heat through, just until warm. Remove from heat and allow to cool slightly, gently stirring every couple of minutes to make sure the coffee crystals are dissolved.

Pour into 4 glasses and chill completely, at least overnight. Garnish with cinnamon scented whipped cream and chopped hazelnuts, if desired. Makes 4 servings.

Per Serving: 60 Cal; 3 g Protein; 2 g Tot Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 121 mg Sodium

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SH

CAPPUCCINO CHEESECAKE with DARK CHOCOLATE GANACHE

Rich, creamy, velvety-smooth with that bite from the coffee and wonderfulness of deep, dark chocolate….what a way to go!

Do NOT make cheesecake with fat-free cream cheese – not if you want an exceptional dessert.  It doesn’t give that real-cakey-almost-dry texture that we associate with fabulous cheesecake.

And when it comes to dessert – it’s DESSERT.  It should be awesome – it’s not an every day food, so you don’t indulge all the time…but when you do you want it to be absolutely memorable!

One of my good friends is fond of saying: “A little bit of fabulous is a lot more fun than a bowlful of ordinary!”


I especially love the Murray’s sugar free double fudge cookies for this. They are slightly chewy but in the food processor they crumble great. I didn’t have any at the moment I made this one, but it really is better with a chocolate crust!

One thing that I think is super important in regards to cheesecakes: They are best made at least one day before serving. They actually get better and better the longer they are allowed to chill. I leave mine for two days.


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Crust

1 1/4 cups sf chocolate cookie crumbs  (I prefer chocolate…but any will work)

1/8 teaspoon cinnamon

3 tablespoons butter, melted
Filling

Four 8-ounce pkgs reduced-fat cream cheese, room temperature

1 1/4 cups Splenda Granular

4 1/2 teaspoons instant coffee crystals (decaf is fine)

1 1/2 teaspoon vanilla extract

1/2 cup heavy whipping cream

1 tablespoon cornstarch

4 eggs

Ganache

1/2 cup heavy cream

1/2 teaspoon instant coffee crystals

4 ounces sugar free dark chocolate, cut into chunks

Preheat oven to 325 degrees. Spray a 9-inch springform pan with vegetable cooking spray and set aside.
In a medium bowl combine cookie crumbs, cinnamon, and butter. Mix well. Pat into the bottom of the prepared pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and allow to cool while making the filling.

In a large bowl beat the cream cheese until smooth. Beat in Splenda, coffee crystals, vanilla, cream, and cornstarch. Add in eggs, one at a time, just until combined. Pour filling into baked crust. Return to oven and bake for 55-60 minutes or until just set on edges, but the middle is still slightly jiggly. Turn off oven and open the door. Allow the cheesecake to remain in the oven for 1 hour. Cool completely on a wire rack. Wrap and place in fridge to chill (overnight is best).

When cake is very cold run a sharp knife around the edge to loosen sides. Remove pan and place cake on serving plate.

Place chocolate chunks into a small bowl. Simmer heavy cream and 1/2 teaspoon coffee crystals just until scalded, but not boiling. Pour over chocolate and allow to sit for 5 minutes. Stir melted chocolate into cream mixture until very smooth. It should be thin enough that when you lift the spoon it drizzles easily. If it’s too thick add a tablespoon or more of cream until it’s the right consistency. Pour over cooled cake and spread causing some to drip down over the edges. Return to fridge until chocolate is set and then serve. Makes 20 servings.

Per Serving: 206 Cal; 7 g Protein; 15 g Tot Fat; 6 g Carb; 0 g Fiber; 1 g Sugar; 168 mg Sodium

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CAPPUCCINO CUSTARD

SWOON!

These are not too sweet and that little touch of cinnamon brings out the warm coffee flavor. Top with a mound of whipped cream and a sprinkle of unsweetened cocoa.

(Add 2 teaspoons cocoa powder into the recipe for a Mocha custard.  You gotta love that!)

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4 eggs, beaten
Pinch of salt
2 1/2 cups milk
1/2 cup Splenda granular
1/2 teaspoon vanilla
2 tablespoons instant coffee granules (decaf crystals if you must!)
1/8 teaspoon cinnamon

Preheat oven to 325 degrees. Place six 4-ounce custard cups into a 9×13 inch baking pan and set aside.

Whisk together the eggs, salt, milk, Splenda, vanilla, coffee granules, and cinnamon. Pour, through a sieve, into the custard cups. Fill baking pan with 1 inch of hottest tap water. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center. (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.) Remove custards from water bath and allow to cool on a wire rack. Cover with plastic wrap and chill. Makes six servings.

Per Serving: Calories 115; Protein 9 g; Fat 5; Carbs 3 g; Sugar 1 g; Sodium 81 mg

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