If you have a sweet tooth, it can be very difficult saying no to sweet treats and desserts if you are watching your weight. Fortunately, there are some great low fat desserts, which you can treat yourself to without worrying about consuming too much fat.
We all need to eat some fat in order to be healthy, but some dessert recipes contain lots of fat and calories, both of which are unnecessary for a good flavor. Healthier alternatives can be just as flavorful, or sometimes more so, than the more calorie-laden snacks.
Take the following recipe for pumpkin roll, for example - the Splenda keeps the calorie count down and the pumpkin puree and walnuts give the cake all the great flavor it needs. You can use margarine instead of butter to make the filling if you want to, because the difference in taste will not be that noticeable. Use Splenda "baking sugar" in this recipe for all the flavor of sugar without the calories.
It is important to ensure you put enough powdered sugar on the towel so the cake does not stick to it. This recipe makes ten servings and you can serve it alone or with a cup of coffee for a satisfying mid-afternoon snack.
What you will need for the cake:
3/4 cup all purpose flour
1/4 cup powdered sugar
3 eggs
1/2 teaspoon each ground cinnamon, ground cloves, baking soda, and baking powder
1/4 teaspoon salt
2/3 cup pumpkin puree
1/2 cup Splenda
1 cup chopped walnutsWhat you will need for the filling:
6 tablespoons softened butter
8 oz softened cream cheese
1 teaspoon vanilla extract
1 cup powdered sugar, plus more for garnishHow to make it:
Preheat the oven to 375 degrees F. Grease a ten by fifteen inch jelly roll pan and line it with wax paper. Grease and flour the paper. Sprinkle the powdered sugar over a thin towel.
Mix the flour with the cinnamon, baking soda, baking powder, salt, and cloves and then beat in the Splenda and eggs. Beat in the pumpkin. Transfer the batter to the prepared pan and sprinkle the nuts over the top.
Bake it for about fourteen minutes or until the top of the cake is springy, then turn it on to the prepared towel. Peel off the wax paper and roll the cake up in the towel, beginning at the narrow end. Let it cool on a wire rack.
Beat the cream cheese with the powdered sugar, vanilla extract, and butter to make the filling. Unroll the cake carefully and remove the towel. Spread the cream cheese and butter mixture over it and roll it up again. Wrap it in plastic wrap and chill it for an hour or more, then sprinkle extra powdered sugar over it and serve.
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