Dessert Recipes

Oatmeal Cake

1 cup boiling water
1 cup rolled oats
1/3 cup unsweetened applesauce
1/4 cup granulated sugar
2 tablespoons molasses
2 egg whites
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar

Oatmeal Cake Topping

2 tablespoons margarine
2 tablespoons evaporated skim milk
1-1/2 teaspoons molasses
2 tablespoons coconut
1/2 cup raisins

Preheat oven to 325 degrees F. Spray 8-inch-square baking dish
with nonstick cooking spray; set aside. In large bowl,
combine water, rolled oats and unsweetened applesauce. With
electric mixer at medium speed, beat in sugar, 2 tablespoons
molasses, egg whites and vanilla. In small bowl, stir
together flour, cinnamon, baking powder, baking soda and
salt; stir into oatmeal mixture until well blended. In large
metal bowl with electric mixer at high speed, beat egg
whites and cream of tartar until stiff peaks form; fold into
batter. Spoon batter into prepared pan. Bake in center of
over 25 to 30 minutes or until wooden pick inserted in
center comes out clean. Cool on wire rack. Prepare topping:
Preheat oven to broil. In small saucepan over medium heat,
cook 2 tablespoons margarine, milk, and 1-1/2 teaspoons
molasses for 2 to 3 minutes or until bubbly and slightly
thickened. Stir in raisins and coconut, if desired. Spread
on cake. Broil 3 to 4 inches from heat source 30
seconds or until nuts begin to brown. Cool on wire rack.

Makes 12 Servings 159 Calories 3-1/2 grams of fat

Apple Cream Cheese Coffeecake

1/2 cup firmly packed brown sugar
4 egg whites
1/2 cup non-fat yogurt
1 cup unsweetened applesauce
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces nonfat cream cheese
1 1/2 tablespoons skim milk
vegetable cooking spray
1 1/2 cups granny Smith apple, peeled and chopped
1/4 cup firmly packed brown sugar

Cream 1/2 cup brown sugar and 1/2 cup of the applesauce in a
bowl until the sugar dissolves. Add egg whites, and beat
well. Combine yogurt and applesauce. Combine flour and next
3 ingredients; add to creamed mixture alternately with
yogurt mixture, beginning and ending with flour mixture. Mix
well after each addition. Reserve 1 cup batter, and set
aside. Combine cream cheese and milk, stirring with a wire
whisk until smooth. Pour remaining batter into a 9 inch
square pan coated with cooking spray. Spoon cream cheese
mixture over batter. Top with 1 cup chopped apple. Pour 1 cup
remaining batter over apple; top with remaining 1/2 cup
apple. Sprinkle with 1/4 cup brown sugar. Bake at 350
degrees for 55 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan on a wire rack.

Makes 16 Servings 154 Calories 1/2 gram of fat

Chocolate Angel Food Cake

1 1/2 cups egg whites
1 1/2 cups sugar, divided
3/4 cup sifted cake flour
1/4 cup cocoa
1 1/2 teaspoons cream of tarter
1/4 teaspoon salt
1 teaspoon almond extract
1/2 teaspoon vanilla

Set egg whites at room temperature for 1 hour. Sift flour and
cocoa with 3/4 cup sugar two times; set aside. Beat egg whites
with cream of tarter, salt, almond extract and vanilla until
stiff enough to form soft peaks but still moist and glossy. Add
remaining 3/4 cup sugar, 2 Tbsp. at a time, continuing to beat
until egg whites hold stiff peaks. Sift about 1/4 of flour
mixture over whites; fold in. Repeat, folding in remaining flour
by fourths. Bake in ungreased 10" tube pan at 375 degrees for 35
minutes or until done. Cover with foil last 10 minutes, if
desired, to prevent browning.

Makes 6 Servings 189 Calories 1 gram of fat

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