Low Fat Cake Recipes

Ingredients:

1 nonstick cooking spray
2 cup cranberries, washed and picked over
1 3/4 cup sugar
1/2 cup water
1 cup cake flour
1 1/2 tsp baking powder
1/2 cup unsweetened applesauce
1/4 cup thawed frozen nonfat egg
1 substitute (equal to 1 egg)
1/4 cup nonfat milk
1/4 cup fresh orange juice
1 tsp grated orange zest
1/2 tsp vanilla
1 cup low-fat whipped topping
1 tbsp orange liqueur

Instructions:

1. Preheat oven to 375 degrees. Lightly butter bottom and sides of 9-inch
round layer cake pan or spray with nonstick cooking spray. 2. Combine
cranberries, 1 cup sugar and water in medium saucepan. Bring to boil.
Reduce heat and simmer until slightly thickened to syrupy consistency,
about 10 minutes. Pour into prepared pan. Cool to room temperature. 3.
Sift together cake flour, remaining 3/4 cup sugar and baking powder into
large bowl. In another bowl, stir applesauce, egg substitute, nonfat milk,
orange juice, orange zest and vanilla. Stir into dry ingredients just
until blended. Pour over cranberry mixture. 4. Bake for 25 to 30 minutes,
or until wooden pick inserted in center comes out clean. Let cake cool in
pan about 5 minutes. 5. Loosen cake around edges of pan. Place inverted
serving platter over cake and turn both upside down. Shake gently, then
remove pan. Serve warm with whipped topping blended with orange liqueur.

210 calories per servings; 2 g protein, 2 g fat, 49 g carbos, 69 mg
sodium, 1 mg cholesterol.

From the Cake Cookbook of the Simply Healthful cookbook series.

This is an impressive dessert for a Thanksgiving repertoire that's very
pretty and not difficult to make. The orange cake is extremely moist and
the citrus complements the bittersweet cranberries.

Uploaded by Nan Blanchard; 73540,700

Servings: 10