“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 9×9x2" 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 (8×4x2 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.

“It’s a perfect dessert for those who like chocolate.”

INGREDIENTS   

1/3 cup water
1/3 cup pitted dates, coarsely chopped
1/4 cup unsweetened cocoa powder
1 ounce bittersweet chocolate (not unsweetened), coarsely chopped
3 tbsp. packed brown sugar
1 large egg
1/4 tsp. vanilla
1/4 tsp. baking soda
2 tbsp. all-purpose flour
   Vegetable oil cooking spray
1 tsp. confectioners sugar for dusting

DIRECTIONS 

• Preheat the oven to 325°F.
• Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor.
• Add cocoa powder and chocolate, pulsing once to combine.
• Let cool for 2 minutes.
• Add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then purée until smooth.
• Add flour and pulse just until incorporated.
• Spray mini nonstick muffin cups (12 – 1/8 cup) with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.)
• Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean for 18 to 22 minutes.
• Cool cupcakes in pan on a rack for 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up. J
• Just before serving, sprinkle tops lightly with confectioners sugar.

“It’s a dessert cake with fresh peaches!” 

INGREDIENTS   

1 1/3 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp.  ground ginger
1/2 tsp.  ground cloves
2/3 cup plain nonfat yogurt
1/3 cup honey
1/4 cup canola vegetable oil
1 egg, beaten
1 cup fresh peaches, peeled and chopped
1 tbsp.  all-purpose flour
    cooking oil spray
2 tsp. powdered sugar

DIRECTIONS 

• Peel and chop peaches.
• Combine flour, soda, cinnamon, ginger, and cloves in a large mixing bowl; stir well.
• Combine yogurt, honey, oil and egg in a small bowl and stir until blended.
• Add yogurt mixture to dry ingredients and stir until smooth.
• Combine peaches and one tablespoon flour, gently coating peaches with flour.
• Fold peaches into batter and spoon batter into an 8 square pan that is coated with cooking spray.
• Bake at 350 for 25 minutes or until toothpick inserted comes out clean.
• Let cool slightly in pan then remove to a wire rack and cool completely.
• Sift powdered sugar over cooled cake.