INGREDIENTS

   Cake:
   *1 can (16 oz) canned pears, packed in light syrup and drained
   *1 Tbsp. butter
   *1 cup sugar
   *1 large egg
   *1 large egg white
   *1 Tbsp. vegetable oil
   *1 Tbsp. vanilla
   *2 1/4 cups cake flour
   *1 tsp. baking soda
   *1 tsp. baking powder
   *1/2 tsp. salt
   *1 cup nonfat plain yogurt or sour cream
   *12 ounces fresh cranberries

   Streusel:
   *1/2 cup packed brown sugar
   *2/3 cup flour
   *1/2 tsp. cinnamon
   *2 Tbsp. apple juice, frozen concentrate, thawed
   *1 Tbsp. vegetable oil

DIRECTIONS

• Prepare the streusel in a small bowl. Mix brown sugar with flour and cinnamon. Sprinkle it with apple juice and oil. Use fork and fingers until crumble. Reserve.
• Set the pears in food processor until puree. Place it in a large saucepan and cook over moderate-low heat. Stir often until the liquids have been reduced to a half cup or cooking for about 10 minutes. Pour into a large bowl and cool well.
• Set the oven to preheat settings of 350 degrees F. Coat a 9 x 13-inch baking pan with non-stick cooking spray. Reserve.
• Melt butter in a small saucepan set over moderate heat. Swirl pan while melting butter to a light nutty color or for about a minute. Beat melted butter into the pureed pear. Whisk in sugar, egg, egg white, oil and vanilla until smooth.
• Sift flour together with baking powder, baking soda and salt. Blend this mixture alternately with the pear mixture and non-fat yogurt. 
• Apply half of the batter at the bottom of the baking pan. Put the cranberries on top and sprinkle it with half of streusel mixture. Put the rest of the batter on top and sprinkle it with the remaining streusel mixture. Place it into the oven for about 45 minutes. Serve warm.

INGREDIENTS

   *1 1/2 cups all-purpose flour
   *1/2 teaspoon salt
   *1/4 teaspoon baking powder
   *1/4 teaspoon baking soda
   *1 large orange
   *1 cup sugar
   *1/2 cup buttermilk, at room temperature
   *1/2 teaspoon vanilla extract
   *1/4 cup butter, softened (no substitutions)
   *1 large egg
   *2 large egg whites

   Orange-Caramel Sauce:
   *2 tablespoons water
   *1/4 cup sugar

DIRECTIONS

• Set oven to 350 degrees F preheat settings. Using vegetable cooking spray, lightly coat a 9 x 5-inch loaf pan. 
• In a moderate-sized bowl, sift flour together with salt, baking sodar. Reserve for later use.
• Peel orange using vegetable peeler and chop them coarsely. Cut the orange in half and squeeze it to make half cup of juice. Place sugar and peel into the food processor. Pulse the peel to a fine chop. In a small measuring glass, mix buttermilk with ¼ cup of orange juice and vanilla. Reserve some juice for the caramel sauce.
• In a large mixer bowl, beat butter together with the orange-sugar mixture setting speed to moderate-high. Once properly combined, add one egg and egg whites at a time. Beat thoroughly after each addition.
• Set at low speed while adding flour mixture alternatelt with the buttermilk mixture. Start and end with the dry ingredients.
• Ladle the batter on the prepare pan and set for 40 minutes of baking or until done. Leave it to cool on wire rack for 15 minutes. Invert and remove the pan.
• For the Orange-Caramel sauce, combine water with sugar in a small saucepan. Use a wooden spoon for stirring the sugar until moistened. Let it simmer over moderate-low heat. Put cover and leave it to simmer for 3 minutes or until the sugar dissolves.
• Remove cover and cook for about 6 minutes or until sugar turns amber. Take it out of the heat and stir the reserved orange juice slowly. Put it back on the stove and cook until the sugar dissolves, stirring slowly. Once the sauce is cool, serve with pancakes.

“It’s a recipe that standout among other cake recipe with its delightful treat!”

INGREDIENTS

Cooking spray
3/4 cup packed light brown sugar* (or Splenda Brown Sugar Baking Blend)
2 tablespoons butter (or light, trans-free spread*)
1 1/2 tablespoons grated, peeled fresh ginger
3 cups fresh cranberries
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened (or light, trans-free spread*)
1 cup granulated sugar (or Splenda Granular*)
2 large egg yolks
1/2 cup fat-free milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon cream of tartar
2/3 cup frozen fat-free whipped topping, thawed or fat-free whipped cream
*Used in nutritional analysis

DIRECTIONS

• Preheat oven to 350°.
• Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray.
• Add brown sugar and 2 tablespoons butter to pan, stirring until melted.
• Stir in ginger; cook 1 minute, stirring constantly.
• Remove from heat; arrange cranberries on top of brown sugar mixture.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, baking powder, and salt.
• Combine 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at high speed until fluffy.
• Add egg yolks, 1 at a time, beating well after each addition.
• Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.
• Beat in vanilla.
• Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form.
• Fold egg whites into batter; pour batter over cranberries in prepared pan.
• Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan for 15 minutes; run a knife around outside edge.
• Place a plate upside down on top of cake pan; invert cake onto plate.
• Top each serving with whipped topping.

“It’s a healthy version of cheesecake with a refreshing treat to everyone!”

INGREDIENTS

Crust:
Nonfat cooking spray
1 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons butter or margarine, melted
Ingredients for filling:
2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon vanilla extract
2 8-oz. packages nonfat cream cheese
2 eggs
1/2 cup 1% milk
1/3 cup nonfat sour cream
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon lemon peel, grated
1 teaspoon lime peel, grated
1 teaspoon orange peel, grated
3 egg whites
1/4 cup sugar

DIRECTIONS

• Preheat oven to 300º F.
• Prepare the crust: Coat a 9-inch springform pan with cooking spray.
• Mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan in a medium bowl.
• To prepare the filling:
• Combine sugar and flour then add vanilla, cream cheese, and eggs in a large sized mixing bowl.
• Beat until smooth.
• Add milk, sour cream, citrus juices and peels and beat until smooth.
• Beat egg whites at room temperature at high speed until soft peaks form in a separate mixing bowl, using clean and dry beaters.
• Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form.
• Gently fold egg white mixture with cream cheese mixture.
• Pour into prepared crust and bake at 300º F for 1 hour or until set.
• Remove from oven and let completely cool on a wire rack.
• Cover and chill for 4 hours or overnight.
• Sprinkle with grated lemon, lime and orange zest before serving (optional.)
• Slice into 12 wedges.

“This mixture combination will surely make the most out of it. Try and enjoy!”

INGREDIENTS

1/2 cup crushed graham cracker crumbs
2 8-ounce packages low-fat cream cheese, softened
2/3 cup sugar
3 egg whites
2 teaspoons vanilla extract
2 cups low-fat vanilla yogurt
2 tablespoons flour
3 tablespoons fat-free caramel topping
2 tablespoons chocolate syrup

• Preheat oven to 300 F.
• Spray a springform pan (9 x 3 inches) with cooking spray.
• Sprinkle graham cracker crumbs on the bottom.
• Beat cream cheese in a medium bowl on medium speed until smooth.
• Add sugar, egg and vanilla.
• Beat on medium speed for about 2 minutes or until smooth.
• Add yogurt and flour.
• Beat on low speed until smooth.
• Carefully spread batter over cookie crumb mixture.
• Bake for 1 hour.
• Turn off oven; cool in oven for 30 minutes.
• Remove from oven; cool for 15 minutes.
• Cover and refrigerate at least 3 hours.
• Drizzle with caramel and chocolate.

“It’s a wonderful cake with a tangy twist!”

INGREDIENTS

1 cup lemon low-fat yogurt
3 tablespoons vegetable oil
2 egg whites
1/2 cup sugar
1 1/2 cup flour
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen* blueberries
*(be sure that any frozen fruit you decide to use be thawed and drained before adding to recipe)

• Heat oven to 375º F. Spray a 9x9x2" square pan with nonfat cooking spray.
• Beat yogurt, oil, egg whites and sugar in a large bowl.
• Stir in remaining ingredients except blueberries.
• Carefully stir in blueberries.
• Spread all ingredients in pan.
• Bake about 45 minutes or until cake springs back when touched lightly in center.
• Cool for 10 minutes.
• Cut into 8 squares.

“This is a delicious addition to the delectable cake itself. Enjoy!”

INGREDIENTS

1/2 cup chopped walnuts
1 1/2 cups unsweetened applesauce
1 egg
1 cup sugar
2 tbsp. canola oil
1 tsp almond extract
2 cups all purpose flour
2 tsp. baking soda
1/2 tsp.  ground cinnamon
1/2 tsp ground nutmeg
1 cup raisins or dried cranberries

DIRECTIONS

• Pre-heat the oven to 350 degrees. Spray 2 (8x4x2 inch) loaf pans with cooking spray.
• Toast walnuts in an ungreased skillet pan.
• Stir while heating on medium-low heat for 5-7 minutes.*
• Set aside to cool.
• Mix applesauce, egg, sugar, oil and extract in a large bowl.
• Mix flour, baking soda, cinnamon, and nutmeg together in a smaller bowl.
• Pour flour mixture into applesauce mixture.
• Stir in raisins and cooled toasted nuts.
• Pour half of the batter into each greased pan.
• Bake for 45-55 minutes.
• Remove cakes from the oven.
• Cool for 10 minutes.
• Remove from pans to finish cooling.
• For best taste, let cakes cool a few hours before serving.
• Note:  *Done when they are brown and smell nutty.

“It has spices that you will always remember!”

INGREDIENTS   

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup sugar
1/2 tsp. ground ginger
1/2 tsp.  ground cinnamon
1/2 tsp. ground allspice
1/3 cup molasses
1 egg
1/2 cup hot water
1 tsp. baking soda

DIRECTIONS 

• Preheat the oven to 350°F.
• Mix the flour together with sugar, ginger, cinnamon, allspice, molasses, and egg in a large bowl.
• In a glass measuring cup measure 1/2 cup hot water (not boiling).
• Add the baking soda to the hot water, stir.
• Add the soda and water mixture to the bowl of ingredients; Stir until mixed.
• Pour batter into a lightly greased 9 X 9 inch baking dish.
• Bake at 350 degrees F. for 30 – 35 minutes.
• Serve with a dollop of low fat whipped topping if desired.

“It’s a delightful… delightful dessert!”

INGREDIENTS   

1 – 18 ounce package angel food cake mix (Betty Crocker® 1 step mix)
1 – 15 ounce can pumpkin
1 tsp. pumpkin pie spice
1 cup water
1 – 8 ounce container frozen lite whipped topping, thawed

DIRECTIONS 

1. Mix the ingredients together, and bake as directed on cake box.
2. Serve topped with whipped topping once its cool.

“It’s a delightful cake that has a healthy attributes.”

INGREDIENTS   

1 cup cake flour
3/4 cup sugar plus 2 tablespoons sugar
12 large egg whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt
3/4 cup sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract

DIRECTIONS 

• Use a two piece angel food cake pan and just remember that don’t use oil or grease the pan.
• Heat the oven to 375° f.
• Sift the cake flour and 3/4 cup + 2 tablespoons sugar and set aside.
• Combine the extracts in a small bowl; set aside.
• Beat the egg whites, cream of tartar and salt until it forms peaks.
• Add the 3/4 cup of sugar slowly, and then beat on high until stiff peaks form.(If you have a mixing guard for your mixer bowl now would be a good time to attach it.)
• Beating on LOW, add flour mixture and extracts slowly.
• Just make sure to fold in the sides and bottom of your mixing bowl.
• Spoon into an angel food cake pan.
• Move a knife through batter to remove air pockets.
• Bake for 30-35 minutes or until top springs back when touched lightly with finger.
• Invert the pan onto a tin funnel to cool completely.
• To remove the cake from your pan:
  • Carefully run a knife down the side of the cake.
  • Invert onto your serve plate then take the knife to the top which was the bottom of your pan and gently cut cake away from the pan insert.
  • Give the cake a gently but firm tap or downward shake on to the plate.