Conference turris::cooks

3227.0. "LOW FAT or No Fat Desserts" by DROPIT::BENHAM () Thu Sep 19 1991 08:37

NO fat chocolate recipes from this month's Family Circle magazine.
    
Make up this Basic Baking Mix so you can have it on hand when you
    feel the urge to indulge.  I've tried the cookie recipe and
    they really are good. 
    
                        BASIC BAKING MIX

Makes 7 cups

3 1/4 c unsifted all-purpose flour
2 1/4 c sugar
1     c unsweetened cocoa powder
1/2   c cornstarch
1     tbs baking powder
1     tsp baking soda
1 1/2 tsp salt

Sift together all ingredients.  Store in tightly covered container 
at cool room temperature.  Stir before using.  Use this mixture
to prepare the following NO FAT deserts.



                NO FAT BROWNIES

Nutrient Value Per Brownie:  127 Calories, 3g protein, 0.39g fat, 
27g carbohydrate, 166mg sodium, 1mg cholesterol.

2 egg whites, lightly beaten
3/4 c evaporated skim milk
1/4 c corn syrup
1   tsp vanilla
2   c Basic Baking Mix

1, Stir together egg whites, evaporated skim milk, corn syrup and vanilla
   in medium-size bowl.  Add baking mix.  Beat until blended.  Scrape into
   8 X 8 X 2-inch square baking pan coated with nonstick vegetable-oil
   cooking-spray.

2. Bake in preheated moderate oven (350o) for 30 to 35 minutes or until
   cake tester comes out clean.  Remove pan to wire rack to cool.  Cut
   into 12 bars.


                    Marshmallow-Topped Brownies

Prepare recipe above through Step 1.  Sprinkle 1 cup mini marshmallows 
evenly over batter.  Proceed with Step 2.




                    Chocolate Cookies

Nutrient Value Per Cookie:  61 Calories, 1g protein, 0.18g fat, 
14g carbohydrate, 72mg sodium, 0mg cholesterol.

2 egg whites, lightly beaten
1/4 c corn syrup
1 tbs water
1 tsp vanilla
2 1/2 c Basic Baking Mix
1/4 c sugar

1. Preheat oven to moderate (350o).  Coat cookie sheets with nonstick
   vegetable-oil cooking spray.

2. Stir together egg whites, corn syrup, water and vanilla in medium-size
   bowl.  Stir in baking mix until well blended.  Roll dough into 1-inch
   balls.  Spread sugar on small flat plate.  Roll balls in sugar to coat.
   Place 2 inches apart on cookie sheets coated with nonstick vegetable-oil
   cooking spray.  Press balls flat with bottom of cup.

3. Bake in preheated moderate oven (350o) for 6 to 8 minutes.  Cool
   cookies on baking sheet on wire rack for 5 minutes.  Remove cookies
   from sheet to rack to cool completely.


                        Dusted Chocolate Sandwich Cookies

Sandwich 2 cookies together with 1 tbs marshmallow creme.  Dust with
cocoa powder.




                    Chocolate Cupcakes


Nutrient Value Per Cupcake:  157 Calories, 3g protein, .45g fat, 
36g carbohydrate, 190mg sodium, 0mg cholesterol.

2 egg whites, lightly beaten
1/2 c corn syrup
3/4 c water
1 tsp vanilla
2 1/2 c Basic Baking Mix

1. Line 12 muffin-pan cups with paper cupcake liners.

2. Stir together egg whites, water, corn syrup and vanilla in medium-size
   bowl.  Add baking mix; stir to blend.  Divide batter evenly among 12
   muffin cups, filling each about two-thirds full.

3. Bake in preheated moderate oven (350o) for 20 to 25 minutes or until
   wooden pick inserted in center of cupcake comes out clean.  Remove
   pan to wire rack to cool.  Top with icing and raspberries, if you wish.


                    Confectioners' Icing

   Sift 1 cup 10X (confectioners') sugar into small bowl.  Stir in 1/4 
   tsp vanilla and enough water, brewed coffee, orange or lemon juice,
   1 tsp at a time, to make a spreadable frosting.

                    No-Fat Chocolate Pudding Cake

    Prepare 1 recipe Chocolate Cupcake batter, reducing water to 1/4 
    cup.  Spread batter evenly in 9 X 9 X 2 inch square baking pan
    coated with nonstick vegetable-oil cooking spray.  Sprinkle 
    1 cup firmly packed light-brown sugar evenly over batter.  Pour
    1 1/2 cups boiling water over batter (water should cover mixture in pan).
    Bake in preheated moderate (350o) oven for 35 to 40 minutes or until
    wooden pick inserted into cakey section comes out clean.  Cool
    slightly in pan on wire rack.  Spoon onto dessert plates to serve
    warm, or refigerate to serve cold.
    Makes 12 servings.

Nutrient Value Per Serving:  226 Calories, 4g protein, .45g fat, 
53g carbohydrate, 196mg sodium, 0mg cholesterol.


                    Chocolate Layer Cake

Nutrient Value Per Serving:  154 Calories, 4g protein, .39g fat, 
34g carbohydrate, 176mg sodium, 1mg cholesterol.

4 egg whites
3/4 c evaporated skim milk
1/4 c corn syrup
1 tsp vanilla
2 c Basic Baking Mix

1. Beat egg whites in  small bowl until soft peaks form.

2. Stir together skim milk, corn syrup and vanilla in large
   bowl.  Beat in  baking mix at low speed until blended. Fold in one-fourth
   egg whites until blended.  Gently fold in remaining egg whites
   just until incorporated.  Divide batter evenly between 2 9-inch-round 
   cake pans coated with nonstick vegetable-oil cooking spray.

3. Bake in preheated moderate oven (325o) for 20 to 25 minutes or until
   wooden pick inserted in center comes out clean.  Cool cake in 
   pan on wire rack for 15 minutes.  Turn out onto rack to cool completely.

4. Spread one layer with raspberry jam; sprinkle with half the fresh
   raspberries, if you wish.  Dust with 10X sugar or dollop some of frosting 
   over jam and berries, if you wish.  Dust remaining layer with 10X sugar 
   or spread with remaining frosting.  Place on top of first layer.  Garnish 
   with remaining berries, if using.  Serve at once or refigerate up to 
   1 hour before serving.

                    Quick-Cook Fluffy Frosting

    Combine 3/4 c sugar, 3 tbs water, 2 tsp vanilla, 1/8 tsp salt and 1 egg
    white in top of double boiler; beat until blended.  Place over boiling 
    water.  Beat at high speed for 4 to 5 minutes or until soft peaks form.
    Scrape into medium-size bowl.  Beat at high speed until thick and 
    spreadable.  Makes enough to frost two 9-inch layers or 1 dozen cupcakes.

    
    Looking for a recipe for 'forgotten cookies'.  They are mainly
    egg whites, chips, and nuts.  You leave them in the oven for
    8 hours after you turn it off...

    See note 2148.7.

    Cara