Tuesday, 11 September 2012

Low Fat Dessert Recipes

Are you asking yourself how to satisfy that sweet tooth and nonetheless not put on weight? Read on for some of the tastiest and nonetheless low fat dessert recipes.

Low Fat Apple and Carrot Cake


whole wheat flour: 2 cups

margarine: cup

cinnamon: 1 teaspoon

chopped walnuts:1 cup

peeled, cored and grated dessert apples: 2 cups

raisins: 2/three cups

grated carrots: 1 cup

grated orange peel:1

eggs 2

orange juice:four tablespoon


Take a loaf pan with a capacity of four cups. Set the oven to preheat at 350 degrees. Mix the flour, add the margarine, cinnamon, walnuts, raisins, carrots and apples and stir. Add the eggs, orange peel and juice and beat thoroughly. Put the mixture into the currently greased loaf pan and smooth out the best. Bake for around 1 hours until the cake has risen well and is firm to touch. This will give you about 16 slices.

Low Fat Blueberry Oatmeal Cake


blueberries: 1 cup

sugar: cup

egg white or substitute: 2

corn syrup:1/three cup

flour: cup

baking soda: 1 teaspoon

cornstarch: 2 tablespoon

uncooked oatmeal:1/three cup

nutmeg : teaspoon

grated lemon rind: teaspoon

non fat mayonnaise: cup

cardamom: 1/8 teaspoon


Mix the blueberries with 2 tablespoons of sugar in a sm bowl. Line a 9 inch layer cake pan with wax paper. Spoon the blueberries and sugar into the prepared pan. Mix the remaining sugar and corn syrup in a lg bowl. Add the egg white and beat until it is fluffy and light. Combine all the dry ingredients and the lemon rind. Stir into the egg mixture although alternating with the mayonnaise. Carefully spoon the berries into the pan. Bake at 350 degree F in the oven for about 30 to 45 minutes. Get rid of from the oven and let it stand for about 5 minutes. This preparation yields 8 servings.

Low Fat Carrot Cake


granulated fructose: 2 tablespoon

liquid shortening: 1 cup

eggs: four

flour: 2 cup

baking powder:1 teaspoon

baking soda:1 teaspoon

ground cinnamon: 2 teaspoon

water: cup

ground nutmeg: 1 teaspoon

salt: teaspoon

grated carrots: three cup

chopped pecans: cup


Preheat the oven to about 350 degrees. Take a mixing bowl and cream together the eggs, the shortening and the fructose until they are lemon colored. Apart from the pecans and the carrots, add the rest of the ingredients. Beat well and then stir in the pecans and the carrots. Pour the batter into a prepared pan and bake for around 30 to 40 minutes. This preparation will give you 16 servings.

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