“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.

“It’s a dessert full of elegance!”

INGREDIENTS   

6 tbsp. light corn oil spread
1 cup sugar
1 cup skim milk
1 tbsp. white vinegar
1/2 tsp. vanilla extract
1-1/4 cups all-purpose flour
1/3 cup Cocoa
1 tsp. baking soda
1/4 cup red raspberry jam
   Raspberry Cream – Recipe below

DIRECTIONS 

1. Heat the oven to 350°F. Spray 15-1/2 x 10-1/2 x 1 inch jelly-roll pan with vegetable cooking spray.
2. Melt corn oil spread in medium saucepan over low heat; stir in sugar.
3. Remove from heat; stir in milk, vinegar and vanilla.
4. Stir the flour together with cocoa and baking soda in small bowl;
5. Add gradually to sugar mixture, stirring with whisk until well blended.
6. Pour into prepared pan.
7. Bake for 16 to 18 minutes or until wooden pick inserted in center comes out clean.
8. Cool for 10 minutes; remove from pan to wire rack; Cool completely.
9. To assemble:
1.  Cut cake crosswise into four pieces.
2. Place one piece on serving plate; spread 1 tablespoon jam over top.
3.  Carefully spread a scant 3/4 cup Raspberry Cream over jam.
4. Repeat procedure with remaining cake layers, jam and Raspberry Cream, ending with plain layer on top.
5. Spread remaining 1 tablespoon jam over top.
6. Spoon or pipe remaining Raspberry Cream over jam.
7. Refrigerate torte until ready to serve.
8. Garnish as desired. Cover; refrigerate leftover torte.
10. To prepare a Raspberry Cream:
1. Thaw and thoroughly drain 1 package (10 ounces) frozen red raspberries.
2. Place raspberries in blender and blend until smooth.
3. Strain in sieve;  discard seeds.
4. In small mixer bowl, prepare 1 envelope (1.3 ounces) dry whipped mix as directed on package, using 1/2 cup cold skim milk, omitting vanilla and adding 2 to 3 drops red food color, if desired.
5. Fold in pureed raspberries.

“It’s a light-delightful dessert match after a heavy meal.”

INGREDIENTS   

1 (3 1/2 ounce) package instant sugar-free (fat-free) vanilla flavor pudding and pie
    filling
1 (20 ounce) can crushed pineapple in juice, undrained
1 cup lite thawed whipped topping
1 (10 – 15 ounce) package prepared round angel food cake
1/2 cup fresh raspberries, for garnish (optional)

DIRECTIONS 

• Mix dry pudding mix and pineapple with juice in medium bowl.
• Gently stir in whipped topping.
• Cut cake horizontally into 3 layers.
• Place bottom cake layer, cut side up, on serving plate.
• Spread 1 1/3 cups of pudding mixture onto cake layer.
• Cover with middle cake layer.
• Spread 1 cup of the pudding mixture onto middle cake layer.
• Top with remaining cake layer.
• Spread with remaining pudding mixture.
• Refrigerate at least 1 hour or until ready to serve.
• Garnish with raspberries (optional)and serve.
• Store in refrigerator.

“It’s a luscious angel cake. Surely you’ll love having this!”

INGREDIENTS   

20 ounces can crushed pineapple in juice, undrained
3 2/5 ounces (4-serving size) package instant vanilla pudding and pie filling
1 cup frozen lite whipped topping, thawed
10 ounces store-bought angel food cake
1 cup fresh raspberries

DIRECTIONS 

• Mix together the pineapple (with its juice) and the dry pudding mix until combined in a medium bowl.
• Gently stir in the whipped topping.
• Cut the angel food cake horizontally into 3 equal layers with a large serrated knife.
• Place the bottom layer, cut side up, on a serving plate.
• Top with 11/3 cups of the pudding mixture.
• Cover with the middle cake layer and another 1 cup of the pudding mixture.
• Add the last cake layer to the stack and top with the remaining pudding mixture.
• Refrigerate the cake for at least 1 hour.  
• Use fresh raspberries to decorate the top and sides of the cake before serving.
• Note: For a fewer calories and less sugar can be obtained using sugar free pudding and sugar free angel food cake.

“It’s a lighter version of a cake roll with a real treat!”

INGREDIENTS   

For the Cake:

3 large eggs
1 cup artificial sweetener (such as Equal® Spoonful or Splenda® Granular)
1 cup canned 100% pumpkin
1 tsp. lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

For the Filling:

4 ounces reduced-fat cream cheese, softened
1 1/2 to 2 cups lite non-dairy whipped topping, thawed
2 tablespoons artificial sweetener (such as Equal® Spoonful or Splenda® Grandular)

DIRECTIONS 

“It’s a wonderful dessert as for breakfast as well!”

INGREDIENTS   

1 3/4 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled tart apple
1/4 cup raisins
3/4 cup grated carrots
1/4 cup chopped walnuts
   Paper cupcake liners

DIRECTIONS 

• Combine the first six ingredients in a bowl.
• Beat the egg, buttermilk and oil in a small bowl.
• Stir into dry ingredients just until moistened.
• Fold in apple, carrots, raisins and walnuts.
• Fill paper-lined muffin cups three-fourths full.
• Bake at 400 degrees for 20-23 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack to cool.
• Serve warm or at room temperature.

“It’s a new version of an old cake with an apple sauce and a healthier side – low fat.”

INGREDIENTS   

3 tbsp. poppy seeds
1/2 cup fat-free milk
2 tsp. grated lemon peel
1-1/4 cups granulated sugar, divided
1/3 cup vegetable oil
1/3 cup plain fat-free yogurt
1/3 cup unsweetened applesauce
1 large egg
2 tsp. vanilla extract
2 cups plus 2 tablespoons cake flour (not self-rising)
1-1/8 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3 large egg whites
1/8 tsp. cream of tartar
   Confectioners’ sugar for garnish

DIRECTIONS 

• Grind the poppy seeds in spice mill, coffee grinder or blender, scraping sides, until ground fine.
• Transfer to small saucepan with milk and lemon peel.
• Bring just to boil over high heat, stirring once.
• Remove from heat and let stand at least 1 hour or up to 4 hours.
• Heat the oven to 350 degrees F.
• Coat 8-cup Bundt pan with vegetable cooking spray or Bakers Secret (flour is included).
• Coat with flour if you used the cooking spray; tap out excess.
• Combine 1 cup of the granulated sugar, the oil, yogurt, applesauce, whole egg, vanilla and poppy-seed mixture in large bowl; Do not stir. Set aside.
• Sift cake flour, baking powder, baking soda and salt in medium bowl.
• Beat egg whites and cream of tartar in another large bowl on medium speed of electric mixer until foamy.
• Gradually beat in remaining 1/4 cup granulated sugar to stiff peaks.
• Beat poppy-seed mixture until blended.
• Gradually beat in dry ingredients at low speed; Fold in egg whites.
• Spoon into prepared pan.
• Bake the cake for 45 minutes in a Bundt pan, 60 minutes for tube pan or until toothpick inserted in center comes out clean.
• Cool on wire rack for 10 minutes.
• Remove from pan and cool.
• Sift confectioners’ sugar on top.

“It’s a fat free frosting which everyone would love to have!”

INGREDIENTS   

1 1/2 cups sugar
1/4 tsp. cream of tartar
1/4 tsp.  salt
1/3 cup water
2 tsp. light corn syrup
2 egg whites
1 tsp. vanilla

DIRECTIONS 

• Combine all ingredients except vanilla in top of double boiler.
• Place over rapidly boiling water (water should not touch bottom of pan); beat at highest speed until mixture stands in peaks for about 7 minutes. DO NOT OVERCOOK.
• Remove from heat; add vanilla.
• Continue beating until frosting holds deep swirls, about 2 minutes.

“It has fresh elements which you really look up to in any dessert cake.”

INGREDIENTS   

1/2 cup firmly packed brown sugar
1 3/4 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup skim milk
2 tbsp. canola oil
1 1/2 tsp. vanilla
1/4 cup egg substitute
1 1/2 cup peeled fresh peaches, chopped

Topping:

1/4 cup sugar
1/2 tsp. cinnamon

DIRECTIONS 

• Preheat the oven to 400°F. Spray 9 inch cake pan with cooking oil spray.
• Combine flour, brown sugar, baking powder, baking soda and salt in medium bowl; mixing well.
• Combine oil, milk, vanilla and egg substitute in another small bowl; blending well.
• Add to the flour and sugar mixture; stir just until moistened.
• Fold in chopped fresh peaches.
• Spoon the batter into prepared cake pan.
• Combine sugar and cinnamon in another small bowl; mixing well.
• Sprinkle over batter.
• Bake at 400°F for 25 to 33 minutes until top is lightly browned.
• Serve warm alone or with fat-free frozen yogurt.