4 oz (from 8-oz package) reduced-fat cream cheese (Neufchatel), softened

% cup powdered sugar 3 tablespoons milk 1 teaspoon vanilla

1. Heat oven to 350 F. Spray 12-cup fluted tube cake pan with cooking spray.

2. In large bowl, mix oats, applesauce, brown sugar, carrots, egg product and oil with spoon until well mixed. Stir in remaining cake ingredients just until moistened. Pour into pan.

3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.

4. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in milk and vanilla until well mixed. Place cake on serving plate. Spoon frosting over cake.

Nutrition Information Per Serving: 1 SERVING: Calories 110 (Calories from Fat 30): Total Fat 3 5g (Saturated Fat 1g; Trans Fat Og): Cholesterol Omg; Sodium 135mg: Total Carbohydrate 17g (Dietary Fiber 1g; Sugars lOg); Protein 2g % Daily Value: Vitamin A 25%: Vitamin C 0%: Calcium 4%; Iron 4% Exchanges: I Starch, '/i Fat

Chewy Chocolate-Oat Bars

, 2 \ PreP Tinr|e: 20 Minutes carb ! Start to Finish: 2 Hours 15 Minutes •,ch0^y Servings: 16 bars

3A cup semisweet chocolate chips Vi cup fat-free sweetened condensed milk

(from 14-oz can) 1 cup Gold Medal" whole wheat flour Vi cup quick-cooking oats '/s teaspoon baking powder Vfe teaspoon baking soda % teaspoon salt

% cup fat-free egg product or 1 egg 3A cup packed brown sugar % cupcanolaoil

1 teaspoon vanilla

2 tablespoons quick-cooking oats

2 teaspoons butter or margarine, softened

1. Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.

2. In 1 -quart heavy saucepan, heat chocolate chips and milk over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat.

3. In large bowl, stir together flour,'/? cup oats, the baking powder, baking soda and salt; set aside. In medium bowl, stir egg product, brown sugar, oil and vanilla with fork until smooth. Stir into flour mixture until blended. Reserve '/> cup dough in small bowl for topping.

4. Pat remaining dough in pan (if dough is sticky, spray fingers with cooking spray or dust with flour). Spread chocolate mixture over dough. Add 2 tablespoons oats and the butter to reserved dough; mix with pastry blender or fork until well mixed. Place small pieces of mixture evenly over chocolate mixture.

5. Bake 20 to 25 minutes or until top is golden and firm. Cool completely, about 1 hour 30 minutes. For bars, cut into 4 rows by 4 rows.

High Altitude (3500-6500 feet): Heat oven to 375' . Bake 18 to 23 minutes.

Nutrition Information Per Serving: 1 BAR: Calories 180 (Calories from Fat 60): Total Fat 7g (Saturated Fat 2g; Trans Fat Og); Cholesterol Omg; Sodium 115mg; Total Carbohydrate 27g (Dietary Fiber 1g; Sugars 18g); Protein 3g % Daily Value: Vitamin A 0%; Vitamin C 0%: Calcium 4%: Iron 6% Exchanges: 1 Starch, 1 Other Carbohydrate. 1 Fat

Mexican Chocolate-Raspberry Parfaits

2 Prep Time: 15 Minutes carb Start to Finish: 15 Minutes , choices^ servings: 4

1V« cups 8th Continent* light chocolate soymilk 1 box (4-serving size) chocolate instant pudding and pie filling mix V* teaspoon ground cinnamon 1 slice (4x1 -inch) angel food cake, torn into pieces Vt cup frozen (thawed) fat-free whipped topping Vi cup fresh or frozen (thawed and drained) raspberries

Grated semisweet chocolate, if desired

1. In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.

2. To assemble, spoon 2 tablespoons pudding into each of 4 small parfait glasses. Layer each with % of the cake,

1 tablespoon whipped topping and 2 tablespoons of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.

High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving:

1 SERVING: Calories 150 (Calories from Fat 10); Tolal Fal 1g (Saturated Fal Og; Trans Fat Og). Cholesterol Omg. Sodium 440mg, Total Carbohydrate 32g (Dietary Fiber 2g; Sugars 23g); Protein 3g % Dally Value: Vitamin A 4%. Vitamin C 6%; Calcium 10%; Iron 6% Exchanges: t Starch. 1 Other Carbohydrate

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