Saturday, June 26, 2010
Saturday, June 19, 2010
My husband also likes Angel Food Cake, but one of his top favorites is Boston Cream Pie. One an Internet email list I am on, someone mention Boston Cream Angel Cake this week. I had never heard of such a thing, but wanted to know more. I did a Google search and found this recipe on the Taste of Home web site. With the pudding and hot fudge sauce, there is no way this is a diet food. So I went about revising it to meet my diet requirement. If you change the whole milk to fat free or even skim, the pudding mix to fat-free sugar-free, and the fudge sauce to sugar-free, you will have a delicious dessert for both the dieter and non-dieter. If you prefer the regular recipe, click on the link above, but if you opt for the lower calorie cake, use my recipe below.
2 C. plus 1T. fat-free or skim milk
1 package instant sugar-free French vanilla pudding
1 box Angel Food Cake mix
1 C. sugar-free chocolate fudge ice cream topping
Bake Angel Food cake according to directions on the box. Let cool. Make the pudding mix according to directions on the box and set aside. Using a serrated knife, slice the cake in to three horizontal layers, placing the bottom layer onto a cake dish. Spread half of the pudding on top of that layer. Carefully place the next layer on top of the pudding and then put the rest of the pudding on top of that, then placing the last cake layer on top.
In a microwave-safe bowl, heat the chocolate fudge with the remaining milk and stir well. Pour over the top of the cake, letting it run down the sides and serve. Make sure you keep the leftover cake in the refrigerator.
Friday, June 18, 2010
Monday, June 14, 2010
You can use any type of apples for this, but Granny Smith apples are usually the best to use when cooking or baking. I like a lot of apples in mine, so it's not uncommon to see me using a little more than one apple, depending on the size. If you are following the Weight Watchers diet plan and use the Splenda sweetener, one of these is about 3 1/2 points.
1 apple, peeled and grated
splash of low-fat milk
1 egg white
1 t. vanilla
Splenda (or 1/3 c. sugar)
Stir together the flour, egg, vanilla, sweetener, and enough milk until it resembles thick cream. Add the grated apple and mix well. Spray a skillet with non-stick cooking spray and heat to medium heat. Onto the skillet, drop a heaping spoonful of batter, depending on the size of the fritter that you want. When bubbles first start appearing on top of the batter, turn over and cook until golden brown. Makes 6-7 fritters.
Saturday, June 12, 2010
These sandwiches are great to make ahead of time to keep in the freezer and eat on the go. Spray a cupcake tin with non-stick cooking spray and break an egg into each section. You can leave the egg whole or scramble it, your choice. Bake for 12-15 minutes in a 350° f. oven. While the eggs are baking, slice the English Muffins and lay then sliced side up on a baking sheet. Remove the cupcake tin from the oven and set aside. Put the muffins in the over and bake for about 10 minutes or until they look toasted. You can also toast them in the toaster, if you are only making a small amount. Now it's time to assemble the muffins using the egg, some shredded or a slice of cheese, and Canadian Bacon or regular bacon. Season with salt and pepper, if you like.
If you have a big family of hearty eaters, you can eat them right then, or you can store these for later in the freezer. To freeze, place all of the sandwiches on a baking sheet, uncovered and unwrapped, and put them in the freezer. Yes, you heard me right. Leave them there for about an hour. That will give them the opportunity to give off some of their moisture. Now, you can wrap them in freezer wrap or foil and put them in freezer bags. I put two to a bag. These sandwiches will keep for about two weeks in the freezer.
To reheat, I would advise against using the microwave as it tends to make the sandwich soggy. But, if you're in a hurry and don't mind that, wrap it in a paper towel and give it a zap. The best way to reheat the sandwich, is to bake it in a 350° f. oven for about 25 minutes. When I do this, I put it in the oven and then go get ready for work. When I get back in the kitchen, the sandwich is ready. I can eat it while checking my email, or take with me to eat on the way to work.
Writing this has made me so hungry and it is time for breakfast, so I'm off to the kitchen to see if I have any in the freezer.
Thursday, June 10, 2010
English Muffin Breakfast Sandwich
1 reduced-fat English muffin
1 slice Canadian bacon
1 small Italian plum tomato, sliced
1 slice reduced-fat American cheese
Salt and pepper, to taste
Toast the English muffin and top the bottom half of the muffin with the Canadian bacon, some slices of tomato and the cheese. Cover with the top half of the muffin and microwave the whole thing for about 20 seconds, or until the cheese starts to melt. Makes one serving.Enjoy,
Monday, June 7, 2010
I've never let them stay frozen too long, as I'm not sure how long they stay good in the freezer. If anyone knows, please post it in the comments of this article.