From: roder@cco.caltech.edu (Brenda J. Roder)
Subject: NONFAT BAKERY COLLECTION VEG Baking without Fat
Keywords: NONFAT BAKERY COLLECTION VEG
Organization: NASA Dryden, Edwards, Cal.
Date: Tue, 15 Sep 1992 22:20:04 GMT


[Here's a wonderful collection for non-fat baking.  This article
was the follow-up to an article on non-fat cakes.  The non-fat cake
recipes are in the archive.  MFS]

Excerpted without permission from LA Times Food Section 30 Apr 1992.

Title: Lemon Poppy Seed Tart

This cake is remarkable;  no one would ever believe that it is so low in fat
and calories.  Depending on the sweetness of the fruit you use to garnish
the cake, you may wish to increase or decrease the sugar in the lemon syrup.

Lemon Poppy Seed Tart

2/3 cup nonfat milk
2 tablespoons poppy seeds
1 (4-ounce) jar baby food pear puree
1 egg white, lightly beaten
3/4 teaspoon vanilla
Grated zest of 2 lemons
1 1/3 cups cake flour
1 cup sugar
1 teaspoon baking powder
1/4 cup lemon juice
1/2 pint raspberries
2 kiwi fruits, peeled and cut into thin wedges
10 small papaya balls
Lemon zest rose, optional
Lemon leaves, optional

Combine nonfat milk and poppy seeds in bowl.  Let stand about 15 minutes. 
Stir in pear puree, egg white, vanilla and lemon zest.

Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. 
Stir in nonfat milk mixture just until blended.  Pour into 9-inch indented,
fluted shortcake pan sprayed with non-stick vegetable spray.  Bake at 375 oF
about 20 minutes or until cake tests done in center.  Let cake cool in pan 5
minutes.  Loosen edges and turn out onto wire rack with wax paper underneath.

Combine remaining 1/4 cup sugar and lemon juice in small saucepan.  Heat to
boiling.  Simmer about 1 minute or until syrup is clear.  Brush syrup over
top and sides of cake while cake is still warm.

Place cake on serving platter.  Arrange raspberries, kiwi wedges and papaya
balls in attractive arrangement on top of cake.  Garnish center with lemon
rose and several lemon leaves, if available.  Makes 8 servings.

Each serving contains about:

214 calories;  72 mg sodium;  0 mg cholesterol;  1 gram fat;  49 grams 
carbohydrates;  3 grams protein;  1.2 grams fiber.

----------

Title: Moist Rhubarb Coffeecake

Rhubarb, with its uniquely tangy taste, is a favorite spring fruit of many
midwestern and east coast transplants.  Just stir diced uncooked rhubarb
into the coffeecake batter and bake.

Moist Rhubarb Coffeecake

2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons light-brown sugar, packed
1/4 cup thawed, frozen egg substitute
1 cup nonfat plain yogurt
1/2 cup applesauce
1 teaspoon vanilla
3 cups coarsely chopped rhubarb

Sift together cake flour, baking powder, baking soda and salt into large
bowl.  Stir in 1 cup brown sugar.

Place egg substitute in bowl.  Stir in yogurt, applesauce and vanilla.  Stir
into flour mixture just until ingredients are almost blended.  Quickly stir
in rhubarb just until mixed.  Turn into 9-inch-square pan sprayed with
non-stick vegetable spray or lined with parchment paper.

Sprinkle top evenly with remaining 2 tablespoons brown sugar.  Bake at 350 oF
30 to 35 minutes or until cake tests done in center.  Makes 9 servings.

Each serving contains about:

219 calories;  215 mg sodium;  0 mg cholesterol;  0 gram fat;  50 grams 
carbohydrates;  4 grams protein;  0.41 grams fiber.

----------

Title: Chewy Chocolate-Orange Bars

Raisin puree is the basis for the dough of this rich-tasting, chewy bar.  The
combination of orange and chocolate is a classic favorite.  We considered
cutting the amount of chocolate in the recipe, thereby cutting the fat, but
in the end we agreed that the extra richness is worth the extra grams of fat.

Chewy Chocolate-Orange Bars

2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1 cup dark-brown sugar, packed
2 egg whites
Raisin Puree
3/4 cup chopped bittersweet chocolate
1/3 cup toasted walnuts, optional
1 tablespoon grated orange zest

Sift together cake flour, baking powder and salt into large bowl.  Stir in
oats and brown sugar.

Beat egg whites lightly in another bowl.  Stir in Raisin Puree.  Stir into
flour mixture along with chocolate, walnuts and orange zest just until
blended.  Spoon into 9-inch-square pan sprayed with non-stick vegetable
spray.  Bake at 350 oF 25 to 30 minutes.  Cool.  Cut into 24 bars.  Makes 24
servings.

Each serving contains about:

213 calories;  95 mg sodium;  0 mg cholesterol;  3 grams fat;  45 grams 
carbohydrates;  4 grams protein;  0.5 grams fiber.


Raisin Puree

2 cups seedless raisins
6 tablespoons water
4 teaspoons vanilla

Combine raisins, water and vanilla in food processor and blend until smooth.

----------

Title: Four-Spice Cake

The flavor of this dark, moist, spice and buttermilk cake is so old-fashioned
it may remind you of your childhood.  The orange slices add a colorful touch
to the finished cake.

Four-Spice Cake

1 cup golden raisins
2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup light-brown sugar, packed
2 egg whites
1 cup low-fat buttermilk
Date Puree
Orange Syrup with optional orange slices

Soak raisins in hot water to cover until plump.  Drain.

Sift together cake flour, soda, nutmeg, cinnamon, allspice, cloves and salt
into large bowl.  Stir in brown sugar.

Beat egg whites lightly in another bowl.  Stir in buttermilk and Date Puree.
Stir into dry ingredients along with drained raisins just until blended.

Pour into 2-quart fluted tube pan sprayed with non-stick vegetable spray. 
Bake at 350 oF 35 to 45 minutes or until cake tests done in center.  Brush
cake with Orange Syrup and decorate with orange slices.  Makes 12
servings.

Each serving contains about:

231 calories;  136 mg sodium;  1 mg cholesterol;  0 grams fat;  56 grams 
carbohydrates;  3 grams protein;  0.54 grams fiber.


Date Puree

1 cup pitted dates
6 tablespoons water
2 teaspoons vanilla

Combine dates, water and vanilla in blender and puree until smooth.

Orange Syrup

2 tablespoons sugar
1/4 cup water
1/4 teaspoon orange flower water
1 orange, sliced thinly, optional

Combine sugar, water and orange flower water in small saucepan.  Bring to
boil.  Add orange slices and simmer 1 minute.  Strain and reserve orange
slices for garnish.

----------

Title: Sweet Potato-Currant Mini Bundt Cakes

Sweet potato puree provides the moistness in these individual non-fat cakes. 
Mini-bundt pans, each containing 6-bundt shaped cups, are available in many
cookware stores.

Sweet Potato-Currant Mini Bundt Cakes

2 oranges
1/2 cup currants
2 (4-ounce) jars sweet potato baby food puree
1 cup nonfat milk
1/2 cup thawed frozen egg substitute
2 cups cake flour
1 1/3 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon

Remove peel from oranges in large strips.  Remove any white pith on orange. 
Finely chop peel in food processor along with currants.  Stir in juice from
oranges, sweet potato puree, milk and egg substitute.

Sift together cake flour, 1 cup sugar, baking soda and salt.  Quickly stir
sweet potato mixture into dry ingredients.

Divide batter among 9 mini-bundt non-stick cups sprayed with non-stick
vegetable spray.  Bake at 350 oF 20 to 25 minutes or until cakes tests done. 
Let cool in pan 5 minutes.  Remove to wire rack.  Combine remaining 1/3 cup
sugar and cinnamon.  Roll cakes in sugar mixture while still warm.  Makes 9
mini-bundt cakes.

Each mini-bundt cake contains about:

216 calories;  300 mg sodium;  0 mg cholesterol;  0 grams fat;  50 grams 
carbohydrates;  5 grams protein;  0.44 grams fiber.

----------

Title: Anise Meringue Kisses

The flavor of anise in these light cookies makes them a great after-dinner
dessert.  Some people prefer the center to be softa nd chewy, but if you
prefer the dry melt-in-your-mouth type of meringue, turn off the oven and,
with the door closed, let them stand 30 minutes to an hour.  These cookies
are generally baked on parchment paper, but we have found that regular bond
paper makes a very acceptable substitute.

Anise Meringue Kisses

3 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
1 1/2 teaspoons ground anise seeds

Beat egg whites until frothy.  Add cream of tartar and beat to soft peaks. 
Gradually beat in sugar.  Continue beating until stiff and glossy.  Beat in
anise.  Using pastry bag, pipe onto parchment-lined baking sheets.  Bake at
275 oF 30 minutes.  Makes about 4 dozen kisses.

Note:  If drier meringue is desired, turn off oven and let kisses stand in
oven with door closed about 1 hour.

Each kiss contains about:

9 calories;  4 mg sodium;  0 mg cholesterol;  0 grams fat;  2 grams 
carbohydrates;  0 grams protein;  trace fiber.

----------

Title: Fruit-Laced Yogurt Cheesecake

Light and smooth, this cheesecake isn't missing anything but calories and
fat.  This is accomplished by using strained nonfat yogurt, low-fat ricotta
and egg whites.  To reduce fat and cholesterol even more, use fat-free
cottage cheese in place of ricotta.  Make the topping pretty with a lacing
of pureed and sweetened fresh fruit:  mangoes and strawberries make a
delightful combination.  If you want crisper crumbs, sprinkle them on top
instead of the bottom.

Fruit-Laced Yogurt Cheesecake

1 cup graham cracker or gingersnap crumbs
2 tablespoons peach or any flavor baby food fruit puree, optional
2 cups Yogurt Cheese
1 cup low-fat ricotta cheese or fat-free cottage cheese
3 egg whites
2 1/2 tablespoons cake flour
1/3 cup nonfat milk
3/4 cup sugar
2 to 3 teaspoons vanilla
1 cup Fresh Fruit Puree

Sprinkle crumbs in bottom of 10-inch springform pan sprayed with non-stick
spray.  Or lightly mix crumbs and 2 tablespoons fruit puree and press onto
bottom and about 1 inch up sides of pan.  If using puree bake at 350 oF 5
minutes.

Combine Yogurt Cheese, ricotta chesse, egg whites, cake flour, nonfat milk,
sugar and vanilla in food processor bowl.  Process only until smooth and
blended.  (Overblending will produce bubbles).  Turn into prepared pan.  Bake
at 350 oF 40 to 45 minutes or just until set.  Cool on rack.

Remove sides of springform pan.  Cover cheesecake and chill until serving
time.  Lace some Fresh Fruit Puree on top or garnish with thin slices fresh
fruit.  Serve with remaining fruit puree.  Makes 16 servings.

Each serving contains about:

133 calories;  107 mg sodium;  8 mg cholesterol;  3 grams fat;  22 grams 
carbohydrates; 6 grams protein;  0.13 gram fiber.

Yogurt Cheese

This thick, creamy and tangy concoction makes a wonderful substitute for
sour cream in many dessert recipes.  You may sweeten it with low-sugar fresh
fruit preserves or fruit juice concentrate.

1 quart nonfat plain yogurt

Place yogurt in fine strainer lined with cheesecloth and place over deep
bowl.  Cover and refrigerate 6 to 8 hours or until thick, or yields 2 cups. 
Discard whey liquid (about 2 cups) or use as substitute in recipes calling
for nonfat milk as in baking bread.

Fresh Fruit Puree

1 1/2 cups hulled strawberries, mango pulp or other fresh fruit in season
2 tablespoons sugar or to taste

Puree strawberries with sugar until smooth.  Makes about 1 cup.

Note:  Two kinds of fruit may be pureed separately and spooned in spiral or
lattice fashion over cheesecake.

----------
Title: Rice Flan Tart With Candied Ginger

The low-calorie rice pudding flan is so delicious by itself that you may
want to save the calories and fat in the crust, and serve it without the
pastry.

Rice Flan Tart With Candied Ginger

3 cups nonfat milk
1/2 vanilla bean, split
1/4 cup medium-grain rice
1/2 to 2/3 cup sugar
1 (8-ounce) carton frozen egg substitute, thawed
1/3 cup low-fat ricotta cheese or pureed fat-free cottage cheese
1 1/2 to 2 tablespoons finely slivered candied ginger
Low-Fat Sweet Pastry
1 teaspoon ground cinnamon
1 tablespoon powdered sugar, optional
Sliced candied ginger, optional

Bring nonfat milk to boil in medium saucepan.  Add vanilla bean and rice. 
Cover partially and simmer until rice is almost tender, about 20 to 30
minutes, stirring occasionally.  Stir in sugar and continue cooking 3
minutes.  Remove from heat and cool slightly.  Remove vanilla bean.

Blen egg substitute with ricotta cheese.  Stir into rice mixture with
candied ginger.  Carefully pour into prepared pastry shell, filling almost
to top (if there's any flan mixture left from incomplete reduction in
cooking, place in small custard dish, cover and microwave 40 to 60 seconds
or until set.)

Sprinkle with 1/4 teaspoons cinnamon.  Bake at 400 oF 25 to 30 minutes or
until set.  Remove from oven.  Sift powdered sugar over and sprinkle with
remaining cinnamon.  Serve warm and garnish with sliced candied ginger if
desired.  Makes 12 servings.

Each serving contains about:

183	 calories; 102 mg sodium;  11 mg cholesterol;  4 grams fat;  31 grams 
carbohydrates; 6 grams protein;  0.25 gram fiber.

Low-Fat Sweet Pastry

The use of oat flour blend and cake flour is what gives this low-fat crust
its tenderness.  It also makes it more difficult to roll, but don't despair: 
the dough is easily patched.

1/2 cup plus 2 tablespoons oat flour blend
5 tablespoons all-purpose flour
1/4 cup cake flour
1/2 teaspoon ground cardamom or cinnamon
2 1/2 tablespoons sugar
3 tablespoons cold butter, diced
1 tablespoon canola oil
2 to 2 1/2 tablespoons very cold water

Sift flours, cardamom and sugar into large bowl.  Rub in butter with fingers
or cut in with pastry blender until size of small peas.  Using fork, stir in
oil.  Slowly add cold water, 1 teaspoon at a time, tossing with fork until
flour is moistened without being wet.

Gather dough with moist hands, shape into flattened round and let rest about
15 minutes.  Roll 1/8-inch thick on lightly floured board.  (To facilitate
rolling, dough may also be rolled between sheets of wax paper.  Or unrolled
dough may be placed in pan and gently pressed to cover inside of pan.) 
Gently lift and press onto 9-inch square tart pan with removable bottom. 
Cut off dough edges.  Bake at 425 oF 10 to 15 minutes or until golden brown. 
Makes 12 servings.

Note:  Unsalted butter will give a more delicate fresh flavor in this
pastry.  Add a dash of salt if using.


-- Brenda (roder@cobalt.caltech.edu)
Thought before action, if there's time.
    _The Edge_  Dick Francis

Newsgroups: rec.food.recipes