So Fat, Low Fat, No Fat Desserts: More than 160 Recipes from the Bestselling Author of so Fat, Low Fat, No Fat

Overview

Take the worry out of a fat content in desserts with this book. Just in time for the holiday season, Betty Rohde supplies readers with 180 perfect recipes for entertaining or pick-me-up treats--from the woman who transformed cooking styles in kitchens across the county and led a host of happy eaters from so fat to low fat to no fat pleasures.
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Overview

Take the worry out of a fat content in desserts with this book. Just in time for the holiday season, Betty Rohde supplies readers with 180 perfect recipes for entertaining or pick-me-up treats--from the woman who transformed cooking styles in kitchens across the county and led a host of happy eaters from so fat to low fat to no fat pleasures.
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Product Details

  • ISBN-13: 9780684835266
  • Publisher: Touchstone
  • Publication date: 10/28/1998
  • Edition description: SPIRAL
  • Pages: 256
  • Product dimensions: 6.10 (w) x 8.46 (h) x 0.91 (d)

Read an Excerpt

Make Ahead Coffee Cake, From Coffee Cakes, Quick Breads, Muffins, and Sweet Rolls

Assemble this cake the night before and pop it in the oven the next morning.

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 1/3 cups bran flakes cereal with raisins
1/2 cup plus 2 tablespoons packed brown sugar
1 cup low-fat buttermilk
1/4 cup pourable fat-free margarine
1/4 cup egg substitute
1/2 teaspoon ground cinnamon

Lightly spray an 8-inch round or square baking pan with vegetable oil cooking spray.

Combine the flour, baking powder, baking soda, and salt in a bowl. Stir to blend well. Mix in the bran flakes, 1/2 cup of the brown sugar, and the buttermilk. Stir the margarine and egg substitute together and add to the batter. Continue to stir just until moistened.

Spread the batter in the prepared baking dish. Cover with plastic wrap and refrigerate overnight.

For the topping, mix the remaining 2 tablespoons of brown sugar with the cinnamon and set aside until time to bake.

When ready to bake, preheat the oven to 375 degrees. Uncover the baking dish, sprinkle the topping mix over evenly, and bake for 30 to 40 minutes or until the cake is springy to the touch and pulls slightly from the sides of the pan. Let cool briefly in the pan; serve warm.


Chocolate Sheet Cake, From Cakes: Plain, Pound, Bundt, Fruited, Filled, and Layered

1 stick (8 tablespoons) light margarine
1/2 cup unsweetened cocoa powder
1 cup water
1 cup applesauce
2 cups unsifted all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1 teadered sugar
1/2 cup egg substitute
4 bananas
2 tablespoons lemon juice
2 cups crushed pineapple, drained
1 (9-ounce) container fat-free frozen whipped topping, thawed
1/4 cup chopped nuts (optional)
Maraschino cherries (optional)

Combine the graham cracker crumbs and the pourable margarine in the bowl of an electric mixer. Mix until crumbly. Press firmly into the bottom of a 13 x 9 x 2-inch baking dish. Set aside.

In the same bowl, combine the solid margarine with the powdered sugar and the egg substitute. Beat for 10 minutes at medium speed. Spread the mixture over the graham cracker crumbs.

Peel and slice the bananas thin. (I cut mine lengthwise like a banana split.) Place in a dish and sprinkle with lemon juice, turning to make sure all the slices are coated to prevent them from turning dark.

Layer the bananas over the egg mixture. Spread the pineapple over the bananas and spread the whipped topping over the pineapple. If using the chopped nuts and cherries, sprinkle over lightly to garnish. Remember the nuts will add grams of fat, so be light handed with them. The cherries are fine, use as many as you like to make it look pretty.

Refrigerate overnight. Cut into squares and serve.


Date Cookies, From Cookies and Bars

1/4 cup solid-type fat-free margarine, at room temperature
1/4 cup (4 tablespoons) lower-fat margarine, at room temperature
3/4 cup packed brown sugar
1/4 cup egg substitute
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup fat-free milk
1/2 cup chopped dates

Preheat the oven to 350 degrees. Lightly coat one or more cook ie sheets with vegetable oil cooking spray

Combine the margarines and brown sugar in a large bowl and beat with an electric mixer until fluffy. Add the egg substitute and vanilla; mix thoroughly.

In a small bowl, whisk together the flour, baking powder, and salt. Stir into the margarine mixture with the milk. When thoroughly combined, fold in the dates.

Drop by teaspoonfuls onto the prepared pan, spacing the cookies 2 inches apart, and bake for 12 to 15 minutes or until lightly browned. Cool in the pan for 1 minute, then transfer to a wire rack and cool completely.


Peachy Peach Pie, From Cobblers, Crisps, and Pies

3/4 cup sugar
1/2 teaspoon ground cinnamon
10 to 12 fresh peaches, peeled and sliced

TOPPING:

1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup egg substitute
1/2 cup rolled oats
1/2 cup fat-free granola without fruit

Preheat the oven to 350 degrees. Lightly coat an 11 x 7 x 1 1/2-inch baking pan with vegetable oil cooking spray.

Combine the 3/4 cup of sugar and the cinnamon. Mix well and toss with the sliced peaches to coat them evenly. Pour this mixture into the prepared baking pan.

Make the topping: In a bowl, combine 1 cup of the flour with the cup of sugar and the egg substitute. Mix until crumbly. Pour over the peaches and spread evenly.

In another bowl, combine the remaining 1/2 cup of flour with the oats and granola. Toss to mix well. Sprinkle evenly over the topping.

Spray the top of the dry layer with butter-flavored cooking spray. Be careful not to blow the oats all over the kitchen -- hold the can a distance away and take it easy.

Bake for 35 to 40 minutes or until the crust is nic e and brown and the peaches are tender. Let cool on a rack.


Chocolate Rice Pudding, From Puddings, Jellies, Trifles, and Layered and Frozen Desserts

1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup egg substitute
2 cups fat-free milk
1 teaspoon vanilla extract
1 1/2 cups cooked rice

Preheat the oven to 375 degrees. Spray a 2-quart baking dish with cooking oil spray, butter flavored if available.

Combine in a small bowl the cocoa, sugar, cinnamon, and salt. In a large mixing bowl, mix the egg substitute with the sugar mixture. Use a wire whisk to blend. When blended, add the milk, about 1/2 cup at a time, stirring to blend well. Stir in the vanilla. Fold in the rice. Pour into the prepared baking dish.

Place a large baking pan or roasting pan on the middle rack of your oven. Set the pudding dish in the center of the larger pan, Pour enough hot water into the larger pan to come about 2/3 up the dish of pudding.

Bake uncovered for 1 hour, stirring after 20 minutes, then stirring again after baking about 40 minutes. Continue to bake another 20 minutes or until a knife inserted in the middle of the pudding comes out clean.

Cool completely before serving.

Copyright © 1999 by Betty Rohde

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