Raspberry Cake Ingredients

½ cup raspberries
½ cup all purpose flour
1 tablespoon all purpose flour
1/8 cup margarine
½ cup sugar
¼ cup frozen or refrigerated egg product, thawed
½ teaspoon baking powder
1 teaspoon vanilla extract
½ cup plain yogurt, fat free
Cooking spray
¾ teaspoon fresh lemon peel

Method:

1. If you are using frozen strawberries then make sure to thaw them for at least 15 minutes at room temperature prior to proceeding with the recipe. Drain the thawed berries and leave aside.
2. Lightly coat a medium spring-form pan with nonstick cooking spray, leave aside.
3. Combine the ½ cup all purpose flour, ¼ cup sugar and baking powder in a medium size bowl. Add the ½ teaspoon vanilla extract, 1/8 cup thawed egg product and melted butter or margarine to the flour mixture. Stir well until the mixture is combined. Spread this mixture on the bottom of the prepared greased pan. Sprinkle the thawed or fresh raspberries over it.
4. Combine the ½ cup plain yogurt, the remaining 1/8 cup egg product, the remaining ¼ cup sugar, the fresh lemon peel, the remaining ½ teaspoon vanilla extract and the 1 tablespoon all purpose flour in a medium mixing bowl. Stir the mixture well until it is smooth. Pour this mixture over the raspberry layer in the pan.
5. Place the pan in a 350 degree Fahrenheit oven and bake for about 25 to 30 minutes or until done. Shake the pan gently, if the center appears set then remove it from the oven and place it over a wire rack and cool for about 10 to 15 minutes.
6. Lightly loosen the sides of the cake from the pan with a sharp, thin knife. Cool the cake completely and cover it. Place it in the refrigerator to chill for about 2 to 24 hours before serving. This recipe makes 6 servings.

Health Tip:

• Raspberry cake recipe provides moderate to low calories that is 164 calories, 28 gm carbohydrates, 4 gm proteins and 4 gm fat per serving.
• This recipe provides only 107 mg sodium per serving. If you plan to use butter instead of margarine in this recipe then make sure to use salt free or low sodium butter.
• To reduce the simple sugars of this recipe and make this recipe completely diabetes friendly, use a heat stable sugar substitute equivalent to ½ cup sugar. This modification will also decrease the total calories of this recipe.
• As this is a vegetarian recipe it provides negligible amounts of cholesterol. Also the saturated fat value of this recipe is negligible. Thus this recipe can be considered heart friendly too.

The post Recipe For Raspberry Cake With Low Cholesterol appeared first on Diet, Nutrition, Exercise for a Healthy Life..

Cheese Cake Ingredients

1/3 cup semisweet chocolate chips, miniature
¼ cup unsweetened cocoa powder
4 ounce cream cheese, softened, fat free
1 ½ cup all purpose flour
¼ cup frozen or refrigerated egg product, thawed
1 1/3 cup sugar
½ cup granola, low fat
¼ teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon vinegar
1 cup water
1/3 cup cooking oil

Method:

1. Use 18 paper bake cups to line 18 muffin cups. Leave aside.
2. Beat the cream cheese with an electric beater on medium speed in a small mixing bowl for about 2 to 3 minutes or until smooth.
3. Pour out the beaten cream cheese into a small bowl and stir in the miniature semisweet chocolate pieces, leave aside. Wash the beater and set it aside to dry.
4. Combine the remaining 1 cup sugar along with the cocoa powder, all purpose flour, salt, baking soda and baking power in a large mixing bowl. Stir in the vanilla extract, vinegar, water and oil. Beat with the clean electric beater for about 2 minutes on medium speed; occasionally scrape the sides of the bowl.
5. Spoon the prepared batter in the set muffin cups. Spoon the muffin cups only half full. Top this mixture with smooth cream cheese mixture. Drizzle granola on top.
6. Place the muffin cups in a 350 degree oven for about 25 to 30 minutes. The tops of the muffins should spring back when touched lightly. Remove the cups from oven and let them cool in the pan over a wire rack for about 10 minutes. Remove cupcakes from pan and cool again on the wire rack before serving. This recipe makes 18 servings.

Health Tip:

• Chocolate-cream cheese cupcake is a diabetes friendly recipe providing about 166 calories, 3 gm proteins, 27 gm carbohydrates and 5 gm total fat per serving.
• This recipe contains negligible amounts of cholesterol and saturated fats that is only 1 mg and 1 gm per serving respectively.
• Also the sodium content of this recipe is not high, that is about 62 mg per serving. Thus this recipe can easily form a part of low cholesterol diets or low sodium diets. Also this recipe can be considered heart friendly.
• To decrease the total carbohydrates of this recipe you can substitute sugar with a natural or artificial sweetener. This modification will also help you to decrease the total calories of this recipe. However make sure to read the instructions on the package and use only the required substitute to replace 1 1/3 cup sugar.

The post Cheese Cup Cake Recipes With Chocolate Flavor appeared first on Diet, Nutrition, Exercise for a Healthy Life..

Apple Cake with Hot Coconut-Brown Sugar Toppings

Apple Cake Ingredients:

1 pound Granny Smith apples, cored and chopped coarsely (about 3 cups)
1 ¼ cup all purpose flour
1 egg, whole
¾ cup granulated sugar
3 tablespoons packed brown sugar
¼ cup cooking oil
3 tablespoons butter
½ cup vanilla yogurt, fat free or low fat
1 cup coconut, flaked
1 ½ teaspoon ground cinnamon, divided
1 teaspoon vanilla extract
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 tablespoon milk, fat free

Method:

1. Preheat the oven to 325 degree Fahrenheit. Line 2 rectangular loaf pans (about 8x4x2 inch each) with foil and coat the foil with nonstick cooking spray. Leave aside.
2. Stir together yogurt, cooking oil, granulated sugar, whole egg, vanilla extract, 1 teaspoon ground cinnamon, baking powder, baking soda, nutmeg, ground ginger and salt in a large bowl. Add all purpose flour to this stirred mixture and stir further until the flour is just combined, the batter will be chunky and very thick at this point. Fold in the chopped apples and spoon the folded batter in the prepared baking pans. Spread the batter evenly and place the pans in the oven to bake for about 40 to 45 minutes. Insert a toothpick after 45 minutes in the center of the cake to check if it is done, if it comes out clean, consider it done. Remove the pans from the oven when the tops of the cake are browned.
3. Combine butter, coconut, milk, remaining ½ teaspoon cinnamon and brown sugar in a small saucepan. Cook the contents over medium heat stirring constantly until the butter melts. After removing the cake from the oven preheat the broiler.
4. Gently spread the prepared coconut and butter mixture over the tops of the cakes. Broil for 2 to 3 minutes, 4 inches away from the heat until the topping is lightly browned and bubbly.
5. Let the cakes cool on a wire rack after broiling for about 45 minutes. Lift the cakes from the pans with the help of a fork. Remove foil and serve warm. This recipe makes 16 servings.

Health Tip:

• Apple cake with hot coconut brown sugar topping is a diabetes friendly recipe which provides about 186 calories, 2 gm proteins, 26 gm carbohydrates, and 9 gm total fat (4 gm saturated fat and 19 mg cholesterol) per serving.
• This recipe also provides 1 gm fiber and 113 mg sodium per serving.
• This recipe contains eggs, dairy and wheat or gluten, so if you are allergic to any of the ingredients make sure that you use suitable substitutes instead.

The post Apple Cake Recipes With Brown Icing Toppings appeared first on Diet, Nutrition, Exercise for a Healthy Life..

Ingredients:

2/3 cup whole wheat pastry flour
1 teaspoon baking powder, double acting
1 egg, white
½ teaspoon orange peel, shredded finely
¼ teaspoon ginger ground
1½ tablespoon brown sugar, packed
1 cup fresh mango or fresh pieces, peeled, seeded and sliced
¼ cup fresh blueberries
2 cups vanilla yogurt, fresh
1/3 cup milk, low fat or fat free
½ teaspoon vanilla extract
1/8 cup sugar, granulated
1/8 cup butter, softened
1 tablespoon butter, melted
½ tablespoon water, normal tap water

Cooking Upside Down Cakes

Method:

1. Preheat oven to 350 degree Fahrenheit. Lightly grease a medium size small baking pan, leave aside.
2. In a medium bowl place egg whites and let them stand for half an hour at room temperature. In another medium bowl mix baking powder, whole wheat flour, orange peel and ginger. Leave aside.
3. Stir 1 tablespoon melted butter with brown sugar and water in a small bowl. Spread this mixture in the greased baking pan and arrange peach or mango slices over this mixture. Top this layer with blueberries.
4. After 30 minutes, beat the egg white with a rotary beater or hand whisk till the tips of the foam curl or it forms soft peaks. At this stage add half of the granulated sugar and beat further till the egg whites reaches stiff peak stage.
5. Quickly in another bowl beat the softened butter for 30 seconds with an electric mixture. Stir in the remaining sugar and vanilla and beat on medium speed. Add milk and flour mixture and beat just enough to mix the mixture. Lastly fold egg white mixture lightly. Spoon this mixture over the already spread fruits on the baking pan.
6. Place the pan in the preheated oven and bake for about 30 to 40 minutes. Consider the cake done when a toothpick inserted in the center of the cake comes out clean. When done remove the cake from the oven and let it cool on a wire rack for 5 minutes.
7. Run a knife around the sides of the cake to loosen them, invert it in a serving plate and serve warm. You may cut the cake into wedges and serve with chilled yoghurt. Makes 6 servings.

Health tip:

• If availability of fresh mango or fresh peaches is a problem then you may use canned ones. Before using wash the slices thoroughly and pat them dry with a paper towel.
• Use a natural or artificial sweetener instead of sugar if you a diabetic. This substitution will also help to reduce the total calories of the recipe.

The post Mangoes and Blueberries Cake Recipes for Upside Down Cake appeared first on Diet, Nutrition, Exercise for a Healthy Life..