From: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Newsgroups: rec.food.cooking
Subject: Re: Low-fat cakes and cookies
Date: 27 Jul 92 15:16:00 GMT
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To: rec.food.cooking
From: cvinson@world.com

Someone asked for some recipes for low-fat cakes and cookies.  (Sorry, I
zapped my mail file so can't find the name). The following 2 recipes
are excellent and don't provoke feelings of deprivation and martyrdom.
In fact "Gazelle Cream" tastes better than "real" whipped cream....well,
almost!

Hope these help.
Catharine Vinson - cvinson@world.com

------------------------- The Recipe Processor ------------------------------

     Title: CITRUS ANGEL FOOD CAKE
Categories: Hheathy Cakes
  Servings: 8

    3/4 c  fresh squeeze orange juice          2 pt finely grated orange zest
      2 pt finely grated lemon zest          3/4 c  cake flour
    1/8 pt salt                                1 c  sugar
     10 ea egg whites, at room temp            1 pt cream of tartar

  1.  Preheat over to 350 degrees Farenheit.  Rinse a tube pan and shake it
  over the sink to remove excess moisture, but don't wipe it dry.
  2.  Place the orange juice, orange zest, and lemon zest in a small
  heavy saucepan and bring to a boil over medium heat.  Reduce by three
  quarters, pour the mixture into a soup bowl, and refrigerate until
  cook.  Sift the flour with the salt and 1/4 cup of the sugar; set
  aside.
  3.  Place the egg white in a grease-free mixing bowl and beat at
  medium speed until frothy.  Add the cream of tartar, raise the speed
  to thigh, and beat until soft peaks form.  Add the remaining sugar, 1
  tablespoon at a time, and continue to beat until stiff peaks form and
  the meringue is glossy.  Lower the speed to low and beat in the cooled
  orange juice mixtures.  Gently fold the flour mixture into the
  meringue and scrape the batter into the tube pan.
  4.  Bake in center of the oven for 45 minutes, then remove from the
  oven and invert the cake onto a cake rack or the neck of a wine bottle
  for at least 1 1/2 hours until stone cold.  Run a knife or spatula
  around the outside of the pan to loosen the cake and invert onto
  serving plate.
  Serve with sliced fresh fruit and Gazelle Cream.
  Nutritional info per serving: 170 calories, 0 cholesterol, .1 g fat,
  98 mg sodium.
  Source: The Gazelle Gourmet Cookbook", Ellen Brown

------------------------ The Recipe Processor------------------------

     Title: GAZELLE CREAM
Categories: Hheathy Desserts
  Servings: 6

    1/2 c  heavy cream (whipping cream)    1 1/2 c  plain non-fat yogurt
      1 pt dark brown sugar                    6 ea Amaretti cookies, crushed

  Chill mixing bowl and beaters before beginning; the freezer works well for
  this.  Crush the Amaretti cookies into fine crumbs.
  Pour heavy cream into the chilled bowl.  Beat the cream, incorporating as
  much air as possible, until the cream is past the stage of whipped cream
  and forms a very think, dense cream.  Fold in the remaining ingredients
  gently, distributing the Amaretti throughout.  Serve over fresh fruit,
  frozen yogurt, or cake.
  Nutritional info per serving: 136 calories, 31 mg cholesterol, 9 g
  fat, 67 mg sodium
  Source: "The Gourmet Gazelle Cookbook", Ellen Brown
------------------------------------------------------------------------