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The Recipe Instructions |
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Ingredients
REDUCEDFAT CARROT CAKE
1/4 cup walnuts
2 1/2 cup sifted cake flour
2 tsp cinnamon
2 tsp baking powder
1 1/2 tsp bakeing soda
1 tsp salt
2 large eggs
2 large egg whites
2 cup sugar
1 cup prune puree (see below)
1/2 cup vegetable oil
2 cup grated carrots (5-6 small)
8 oz crushed pineapple, (8 oz) thorough, ly drained
1 frosting (see below)
FROSTING
12 oz low-fat cream cheese, softened
1/2 cup confectioners' sugar
1 1/2 tsp pure vanilla extract
Directions
Preheat oven to 350 degrees. Coat inside of three 9-inch round
layer-cake pans with non-stick cooking spray. Line the bottoms with
wax paper and set aside. Spread walnuts in a pie plate and bake for 8
to 10 minutes at 350 degrees, or until fragrant. Let cool; chop
coarsely. Toasting the walnuts brings out their nutty flavor, and
means you don't need to use as many as in traditional recipes. In a
medium-sized bowl, stir together flour, cinnamon, baking powder,
baking soda and salt. In a large bowl, whisk together eggs and egg
whites. Add sugar, prune puree and oil and whisk until smooth. Add
the flour mixture to the egg mixture and stir with a wooden spoon
until blended. Stir in carrots, pineapple and the toasted walnuts.
Divide the batter among the prepared pans and bake for 30 to 35
minutes at 350 degrees, or until a cake tester inserted in the center
comes out clean. Let cool for 5 minutes in the pan on a rack. Loosen
edges and invert cakes onto racks. Peel off paper and let cool
completely. TO MAKE PRUNE PUREE: In a food processor, combine 6
ounces (1 cup) pitted prunes with 6 tablespoons hot water; process
until smooth. Makes 1 cup. One cup of prune puree contains 407
calories and 1 gram of fat; a cup of butter contains 1,600 calories
and 182 grams of fat; and a cup of oil contains 1,944 calories and
218 grams of fat. FROSTING In a mixing bowl, combine cream cheese,
sugar and vanilla; beat with an electric mixer until smooth and
creamy. TO ASSEMBLE CAKE: Place 1 cake layer on a serving plate.
Spread a scant 1/2 cup of frosting over it. Top with another cake
layer and spread another scant 1/2 cup frosting. Place third layer
on top and spread with remaining frosting. Serves 16. Calories: 310
per serving; Protein: 6 grams; Fat: 10 grams; Carbohydrate: 52 grams;
Sodium: 392 milligrams; Cholesterol: 34 milligrams.
Servings: 1
Diet Reduced-Fat Carrot Cake Recipe brought to you by Diet Recipes To-Go
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Lycopene superfoods (includes grapefruit, papaya and spiny bitter gourd) Lycopene is a non-synthetic pigment and member of the carotenid family. It is the reason for the vivid red color of a good number of fruits and vegetables. Intrestingly, unlike many other nutritional compounds, this useful phytochemical does not become less effective if heated during cooking, but is noticeably strengthened by the cooking process. . Its main health contribution is that it serves as an antioxidant and is believed to be of use in the fight to lower the probabilty of contracting cancer. It is the strongest remover of singlet oxygen, which is linked with aging of the skin. It is also thought by many experts to slow down the progression of atherosclerosis. Foods containing carotenes (includes cilantro, rose hip puree and sweet potatoes) These orange and green superfoods are rich in carotenes (alpha and beta) thought by experts to help in minimizing the chances of contracting, specifically of the the stomach and lesophagus. Most are low in calories, so you should add them to your diet system. |