Low Fat Cake Recipes

Ingredients:

nonstick cooking spray
1 cup water
3/4 cup egg substitute
1/2 cup prune puree
2 tsp vanilla extract -or 1 1/2 tablespoons rum extract
1 cup all-purpose flour, plus 2 tablespoons
1 cup granulated sugar, plus 2 tablespoons
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 cup nonfat frozen vanilla yogurt, divided
3 bananas, diced -divided
3/4 cup nonfat hot-fudge chocolate sauce, warmed -divided

Instructions:

1. Preheat oven to 350°F. Coat twelve 2 3/4-inch (1/3-cup capacity) muffin
tin cups with vegetable cooking spray. In mixer bowl, beat water, egg
substitute, prune puree and vanilla to blend thoroughly.

2. Add flour, sugar, cocoa, baking powder, baking soda and salt; mix just
to blend thoroughly. Spoon batter into cups, dividing equally.

3. Bake in center of oven about 20 minutes, or until toothpick inserted
into centers comes out clean. Cool in pan 5 minutes; remove from pan and
place on rack to cool completely.

4. For each serving, have 1 cupcake horizontally; place bottom half on
plate. Top with a 1/3-cup scoop of yogurt, half of 1 sliced banana, 2
tablespoons sauce and the remaining cupcake half.

Note: Six cupcakes are needed for this recipe; you can freeze remaining
cupcakes, securely wrapped, for up to one month.

Per serving: About 524 cal, 19g pro, 114g car, 5g fat, 34% cal from fat,
1mg chol, 280mg sod, 4g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 6