The Rural Voice, 1998-09, Page 52RURAL LIVING
A fat-free way to have your cake and eatit too
Selected by Bonnie Gropp
Imagine finding a way to have
your cake and eat it too. Baking
with corn syrup, rather than fat is
the ideal route to heart healthy
eating. While modifying traditional
recipes is not recommended the
following have been developed to
eliminate all the fat, without losing
the flavour.
One general rule of thumb to
follow is to undermix, rather than
overmix.
PINEAPPLE CARROT MUFFINS
1 1/4 cups (300 mL) all purpose
flour
1/4 cup (50 mL) com starch
1 12 tsp (7 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground ginger
2 egg whites
3/4 cup (175 mL) lightly packed
brown sugar
1/4 cup (50 mL) corn syrup
1 cup (250 mL) undrained crushed
pineapple
1 cup (250 mL) grated carrots
2/3 cup (150 mL) raisins
no stick cooking spray
In large bowl, combine flour, corn
starch, baking powder, cinnamon,
baking soda, salt and ginger. In small
bowl whisk egg whites, brown sugar
and corn syrup together to blend well.
Stir in pineapple.
Add liquid mixture to dry
ingredients, stirring until all
ingredients are moistened. Stir in
carrots and raisins; mix well.
Spoon into muffin cups sprayed
with cooking spray.
Bake in preheated 375°F (190°C)
oven 20-25 minutes, or until toothpick
inserted in centre comes out clean.
Cool minutes in pan, then remove to
wire rack to cool.
PEAR COFFEECAKE
1 cup (250 mL) all purpose flour
1 1 /2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
2 egg whites
3/4 cup (175 ml) granulated sugar
48 THE RURAL VOICE
This fat free carrot cake uses corn syrup and is baked in the convenient and
popular muffin style.
1/3 cup (75 mL) skim milk
1/3 cup (75 mL) corn syrup
no stick cooking spray
2 medium pears
2 tbsp (25 mL) granulated sugar
1/2 tsp (2 mL) cinnamon
In large bowl, combine flour,
baking powder and salt.
In small bowl, whisk egg whites,
sugar, milk and corn syrup together to
blend well. Add liquid mixture to dry
ingredients, whisking until smooth.
Spread batter evenly in 9" (23 cm)
round cake pan sprayed with cooking
spray. Arrange pears over batter,
overlapping to cover. Sprinkle with
mixture of sugar and cinnamon.
Bake in preheated 350°F (180°C)
oven 50-55 minutes, or until toothpick
inserted in centre comes out clean.
NO -BAKE FRUIT CRISP
SQUARES
1/2 cup (125 mL) lightly packed
brown sugar
1/4 cup (50 mL) corn syrup
2 cups (500 mL) crisp rice cereal
3/4 cup (175 mL) chopped mixed
dried fruits
1/2 cup (125 mL) rolled oats
no stick cooking spray
In small saucepan, heat brown
sugar and syrup on low, stirring to
dissolve sugar.
In large bowl combine remaining
ingredients. Add syrup mixture. Mix
well, until all ingredients are
moistened.
Press firmly in 8" (20 cm) square
pan sprayed with cooking spray. Cool.
Do not chill. Cut into squares.
CHOCOLATE OAT CRISPS
1 cup (250 mL) rolled oats
2/3 cup (150 mL) all purpose flour
2/3 cup (150 mL) granulated sugar
1/3 cup (75 mL) cocoa, sifted
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
2 egg whites
1/3 cup (75 mL) com syrup
1 tsp (5 mL) vanilla
1 cup (250 mL) crisp rice cereal
no stick cooking spray.
In large bowl, combine oats, flour,
sugar, cocoa, baking powder and salt.
In small bowl whisk egg whites,
com syrup and vanilla together to
blend well. Add liquid mixture to dry
ingredients, stirring until all
ingredients are moistened. Stir in
cereal. Dough will be thick.