Please check back often for the addition of my recipes for Desserts and Snacks
CAKES & FROSTINGS
APPLESAUCE SPICE CAKE
1 cup raisins
1 cup dried cherries
3 cups apple cider or apple juice
2 eggs, lightly beaten
1 cup unsweetened applesauce *
3/4 cup canola oil
1 teaspoon vanilla
1 cup all-purpose flour
1 cup whole-wheat flour
1 3/4 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup chopped walnuts
In saucepan, stir together the raisins and dried cherries; stir in apple cider. Bring mixture to boiling; reduce heat. Boil gently, uncovered, for 30 to 35 minutes or until the liquid is almost absorbed. Remove saucepan from heat; cool 20 minutes.
Meanwhile, grease and lightly flour a 10-inch fluted tube pan, or mini-bundt pans; set aside. In the bowl of a stand mixer, combine eggs, applesauce, oil and vanilla.
In a medium bowl, combine flours, cinnamon, baking powder, baking soda, salt, nutmeg and cloves. Stir flour mixture into applesauce mixture just until combined. Stir in raisins mixture and nuts. Transfer to prepared pan(s).
Bake the cake in a 350 degree oven. Bake until a toothpick inserted near the center comes out clean. If baking one 10-inch fluted tube pan cake, bake approximately 50 minutes. If baking mini-bundt cakes, bake 18 to 20 minutes. Remove from oven when done.
If baking 10-inch cake, callow to cool in pan on wire rack for 15 minutes, then remove from pan and allow to cool completely on rack.
If baking mini-bundt cakes, turn onto wire rack to cool immediately upon removes from oven and bake remaining batter.
*NOTE: This is not a sweet cake. If a sweeter cake is desired, use sweetened applesauce in place of unsweetened applesauce. Still, this cake will not be sweet, like you would normally expect a cake to be.
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COOKIES & BARS
DESSERTS
ALMOND RICOTTA CREME
1/2 cup part-skim ricotta cheese
1/4 cup almond extract
1 teaspoon Truvia or other sugar substitute
1 teaspoon slivered toasted almonds
Mix together the ricotta, almond extract and sugar substitute in a dessert bowl. Serve chilled and sprinkled with toasted almonds.
SERVES 1
South Beach Diet Friendly: Phase 1
PIES & CRUSTS
SNACKS
