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http://www.CookingLight.com/The lowest fat cakes and brownie recipes?
This is a low fat but DELICIOUS carrot cake!
6 egg whites
1 1/3 cups white sugar
1 cup applesauce
1/2 cup skim milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 cup whole wheat flour
1 cup all-purpose flour
1 (8 ounce) can crushed pineapple in juice
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins
In large mixing bowl, beat egg whites.
Slowly beat in sugar, then applesauce, skim milk, and vanilla.
Stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given.
Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.
Pour into lightly greased (use non-fat cooking spray) 9x13” pan.
Bake in a preheated (350 degree) oven for 35-40 minutes.
It is done when toothpick inserted in center comes out clean.
I usually ice it with a mixture of powdered sugar and orange juice!
This one is a low fat chocolate fudge cake, its sooo yummy you won't be able to tell it is low in fat-
1 (18 1/4 ounce) package chocolate cake mix
1 (1 1/2 ounce) package chocolate fat free sugar free instant pudding mix
3/4 cup chocolate chips
1 (8 ounce) carton fat free sour cream
1 cup egg substitute or 4 eggs
1/2 cup water
1/3 cup vegetable oil
1 cup light fudge topping (such as Smucker's Brand)
Combine all cake ingredients (except Fudge Topping) until well mixed.
Spray 12 cup bundt pan with cooking spray.
Pour cake batter into bunt pan.
Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
Cool the cake for 15 minutes in pan.
Then remove from pan and cool on wire rack.
To serve, cut cake into 16 pieces and serve with 1 Tbs.
of Chocolate Fudge Topping drizzled over each slice.The lowest fat cakes and brownie recipes?
Carrot Cake (Fatfree)
3 cups Cake flour, unsifted
2 teaspoons Baking powder
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1/2 teaspoon Salt
16 ounces Canned pears, Barlett, halves in unsweetened juice
1 1/4 cups Firmly packed light brown sugar
3 large Egg whites
1 tablespoon Orange rind, finely grated
3 tablespoons Orange juice
2 cups Carrots, coarsely shredded
1 cup Fresh strawberries, chopped
1 teaspoon Confectioner's sugar
Carrot tops, optional
1. In large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. Drain pears, reserving juice for another use. In food processor fitted with chopping blade, process pears until smooth; set aside.
2. Heat oven to 350 degrees F. Generously grease a 9-inch decorative tube pan. In large bowl, with electric mixer on medium speed, beat pear puree, brown sugar, and egg whites until well blended, scraping bowl occasionally with rubber spatula.
3. Reduce mixer speed to low; beat in flour mixture, orange rind, and juice just until flour mixture is moistened. Do not ovebeat. With rubber spatula, fold in carrots and strawberries until well mixed. Pour into prepared pan.
4. Bake 45 to 55 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack and remove pan; cool cake completely.
5. Just before serving, transfer cake to serving plate. Place confectioner' sugar in small strainer and sift over top of cake. Garnish plate with carrot tops, if desired.
1 pk Chocolate alba
1/2 c Applesauce
2 tb Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
2 pk Sweet %26amp; low
Put all ingredients in a blender and mix well. Spray 2 mini-loaf pans with Pam and pour in batter. Bake at 350 for 18 min. Don't over bake. Should be chewy.
Angel Food Cake
1 3/4 cups egg whites, room temperature (about 12 to 14 large eggs)
1 1/4 cups cake flour, sift before using
1 3/4 cups granulated sugar, divided
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Sift flour with 3/4 cups sugar 4 times; set aside. With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
With a rubber spatula or whisk, gently fold vanilla and almond extracts into the beaten egg whites. Sift about 1/4 of the flour mixture over the egg whites; fold in gently with spatula or whisk, about 15 strokes. Repeat until all of the flour mixture and continue with about 10 more strokes to blend flour in well.
Preheat oven to 375° F.
Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.
Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or flat butter knife to gently loosen cake from sides and center tube of pan. Gently lift cake out of pan with the tube and loosen bottom. Remove from tube section and frost angel food cake with fluffy white frosting or serve plain or with fruit and whipped topping.
Citrusy Angel Food Cake
1 1/2 cups granulated sugar
3 tablespoons grated lemon zest
1 cup cake flour
1/2 teaspoon salt
1 1/2 cups large egg whites (11 or 12), at room temperature
1 tablespoon water
1 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons plus 2 teaspoons fresh lemon juice
1 cup confectioners' sugar, sifted
2 tablespoons heavy cream
Preheat the oven to 325°. In a small bowl, stir 1 cup of the granulated sugar with the lemon zest. In a medium bowl, sift the flour with the salt and the remaining 1/2 cup of granulated sugar.
In a large bowl, beat the egg whites until foamy. Add the water, cream of tartar, vanilla and 2 teaspoons of the lemon juice and beat at medium-high speed until soft peaks form. Gradually add the lemon sugar and beat until the whites are stiff and glossy. Fold in the flour mixture in 3 batches. Spoon the batter into an angel food cake pan with a removable bottom and smooth the top. Using a knife, cut through the batter several times to release any air bubbles. Bake the cake for about 45 minutes, or until the top is golden and feels springy. Invert the cake pan onto the neck of a wine bottle and let the cake cool completely.
In a small bowl, whisk the confectioners' sugar with the cream until smooth. Whisk in the remaining 1 1/2 tablespoons of lemon juice. Run a thin knife around the side and tube to unmold the cake. Transfer to a platter and drizzle with the lemon glaze.
NOTES ONE SERVING: 243 calories, 1.3 gm total fat, 0.7 gm saturated fat.
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