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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.