Tag Archives: low fat

Sweet Potato Fruit Cake (Low Fat)

yam cake (300x263)After all the indulgences of the holidays, many people turn to lighter and healthier dishes. For me it is too hard a transition from rich, spice-filled baked goods to salad for dinner and an apple for dessert. After the decorations were put away and the New Years toasts were over, I kept thinking about making  a delicious baked treat that carried over the flavors of the holidays in a healthier package. Finding a use for one lonely left-over roasted sweet potato was my inspiration for a dense, moist, low-fat Sweet Potato Fruit Cake that fit the bill. I hope you will get some sweet potatoes at the farmers market soon and roast them for supper and save a few for making a delicious dessert.

Sweet Potato Fruit Cakeyam cake batter (200x185)
2 cups all-purpose flour
1 cup sugar
1 cup roasted sweet potato (skinned and mashed)
2/3 cup skim milk
2 eggs (or egg substitute)
1/2 cup canned crushed pineapple (drained)
1/3 cup dried cranberries
1/3 cup golden raisins
1 tablespoon vegetable oil
2 teaspoons baking powder
1 tablespoon minced candied ginger
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
pinch nutmeg
pinch ground star anise
1/2 cup walnuts (optional)

Preheat oven to 400 degrees
Roast two medium sweet potatoes until tender (about 45 minutes)
Peel and mash potatoes
Potatoes can be prepared a day ahead
Set oven to 350 degrees
Spray a 9″x5″ loaf pan with non-stick spray
Stir together flour, sugar, baking powder, and spices
Beat together eggs, milk, and vanilla
Stir wet ingredients into dry and mix until just combined
Blend in pineapple, dried cranberries, raisins, candied ginger
Add walnuts if desired
Pour into prepared loaf pan
Bake for 40 minutes or until golden brown

 

 

 

 

 

 

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Carrots All Day

Munching carrots all day longcarrots
Breakfast, lunch, and dinner
Sunny colored, tasty sweet
That veggie is a winner

The hazard of selling your wares at a farmers market is that you are often too busy serving customers to shop and when you are not selling, a visit to a market is not always the first choice of activity. I miss the days of strolling through the market and laying carefully selected fresh produce into my big red shopping basket.  Now my shopping trips are more of a grab and run affair. At a market recently, I saw my friend from Winter Moon Farm and his rainbow array of root vegetables.  With only a few minutes to spare, I said a quick hello and filled a bag about to the bursting point with yellow, pale orange, bright orange, and red carrots and one ridiculously large daikon radish and rushed back to my booth.  My hubby saw the bag and reminded me that I had just bought several pounds of carrots at the supermarket. Not to worry I assured him; I had a plan that would use a lot of carrots. Now all I had to do was figure out what that plan was…
With a bit of creative thinking, I made a new recipe for low-fat carrot bread, a carrot and daikon salad, and I used the carrots for a “nest” under a roasted chicken. We also ate carrots with homemade white bean dip, carrots in chicken salad, and a few carrots found their way into meatloaf. Suddenly, the worry about what to do with all those carrots was replaced with counting the days until the next market when I can get more!

Low-Fat Carrot and Cranberry Bread carrot bread
2 cups grated carrots
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup brown sugar
2 egg whites
1/3 cup orange juice
zest of one medium orange
1/2 cup dried cranberries
(Loaf pan and cooking spray for pan)

Heat oven to 350 degrees. Mix flours, baking powder, baking soda, and sugar in a large bowl. Stir in egg whites, orange juice and zest and mix until combined. Add carrots and cranberries and stir until blended together. Spray the loaf pan with cooking spray. Pour the batter into the loaf pan and bake for about 45 minutes until well browned and cooked in the center.

Carrot and Daikon Salad with Dried Cranberriescarrot salad
3 1/2 cups of shredded carrots
1/2 cup shredded daikon
1/3 cup dried cranberries
1/2 cup cider vinegar
1/4 cup orange juice
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine carrots, daikon, and cranberries in a bowl. Mix the remaining ingredients and pour over the carrot mixture. Chill in refrigerator in a covered bowl or jar for at least two hours (overnight is better).

 

Thank You Joanne Chang!

I was surprised to find that Joanne Chang’s Flour Cookbook http://flourbakery.com/ has a recipe for Vegan Low Fat Chocolate Cake.  I expected to try out some of her delicious rich deserts that I have sampled at the bakery but instead I baked a treat for my hubby, Mark.  Mark lives in a house where the heady scent of butter partners with melted chocolate, sweet fruit, and vanilla to dance an ongoing tango around our kitchen.  This would not be a problem for most people but Mark is working hard to maintain a restrictive low-fat diet for health reasons.

Until now creating a real devil’s food cake for him without artificial goop seemed impossible.   It is not!   This cake was simple to make and is full of chocolate and coffee flavor.  The texture was dense, moist, and crumbly and reminded Mark of his favorite childhood snack cake.  Thanks Joanne for including this recipe in your cookbook.  It is a winner in this house. 
Note: picture above shows the cake with powdered sugar and candied cranberries sprinkled on top