Recipes: Holiday Baking

the recipes

december 2000

Holiday Baking

Sour Cream Chocolate Cake

(makes 16 squares)

	baking spray with flour
1	cup (140 g) unbleached all-purpose flour
1/2	cup (70 g) one-to-sugar substitute
1/4	cup (35 g) nonfat dry milk powder
1/2	teaspoon (2.5 ml) baking soda
1/4	teaspoon (1.25 ml) salt
2	tablespoons (25 g) margarine
1 1/2	ounces (45 g) unsweetened baking chocolate
1/2	cup (120 ml) low-fat sour cream
2	tablespoons (60 ml) liquid egg substitute
1/2	teaspoon (2.5 ml) vanilla extract
2	tablespoons (30 ml) strong coffee

Preheat oven to 350°F (180°C), Gas Mark 4. Coat an 8-inch (20 cm) square baking pan with the baking spray.
Sift the flour into a bowl. Stir in the sugar substitute, dry milk, baking soda and salt.
Melt the margarine and chocolate in the microwave or in the top of a double boiler. Beat in the sour cream, egg substitute, vanilla, and coffee. Stir the chocolate mixture into the dry ingredients. Blend well.
Spread into the prepared pan and bake for about 20 minutes until toothpick inserted in the middle of the cake comes out clean. Cool in pan and cut into 16 squares.

Per serving:	77 calories (35% calories from fat), 2 g protein, 4 g total fat (1.5 g saturated fat), 12 g carbohydrates, 1 g dietary fiber, 3 mg cholesterol, 110 mg sodium
Diabetic exchanges:	1 carbohydrate (bread/starch), 1/2 fat

Easy Carrot Cake

(makes 16 servings)

	baking spray with flour
1 1/2	cups (285 g) unbleached all-purpose flour
3/4	cup (103 g) one-to-one sugar substitute
1/3	cup (65 g) plus 1 tablespoon (8 g) nonfat dry milk powder
1 1/2	teaspoons (7.5 ml) baking soda
1 1/2	teaspoons (7.5 ml) baking powder
1	teaspoon (5 ml) ground cinnamon
1/2	teaspoon (2.5 ml) ground cloves
1/2	teaspoon (2.5 ml) ground nutmeg
1/2	teaspoon (2.5 ml) ground allspice
1/8	teaspoon (0.6 ml) salt (optionl)
1/2	cup (120 ml) canola oil
3/4	cup (180 ml) liquid egg substitute
1	large egg white
1 1/2	cups (225 g)finely grated carrots
1/4	cup (32 g) finely chopped pecans
1/4	cup (36 g) currants
1	6-ounce (180 g) can unsweetened crushed pineapple, drained
	frozen non-fat, sugar-free whipped topping, thawed (optional)

Preheat oven 350°F (180°C), Gas Mark 4. Coat an 10 inch (25 cm) spring form pan with cooking spray.
Sift the flour into a large bowl. Add the sugar substitute, dry milk, baking soda, baking powder, spices and salt. Stir to mix well.
Mix in the oil and egg substitute using a low setting on your electric mixer. Fold in the carrots, walnuts, currants and pineapple.
Spread in the prepared pan and bake until a tooth pick inserted into the center of the cake comes out clean, about 30 minutes. Cool in pan, remove the outside of the cake pan and slice.
If using, top with thawed whipped topping.

Per serving:	155 calories (44% calories from fat), 4 g protein, 8 g total fat (0.6 g saturated fat), 20 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 204 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (bread/starch), 1 1/2 fat

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