Low fat recipes

In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat.
Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool.
Use when cool or cover and refrigerate for up to 2 days.

Per Serving:
31 calories, 0 g total fat (11% of calories), 0 g saturated fat, 0 mg cholesterol, 1 g protein (13% of calories), 6 g carbohydrates (76% of calories), 0 g fiber, 28 mg sodium

low fat recipes contd.

Low Fat Carrot Cake

Serves 12
1 lb. carrots, peeled
1 1/2 cups raisins
1 1/2 cups whole wheat flour
1 cup flour
1 Tbs. ground cinnamon
2 Tbs. baking powder
1 can (12 oz) unsweetened frozen apple juice, thawed
1 Tbs. dark corn syrup
1 Tbs. Vanilla extract
4 egg whites
1 1/4 cups unsweetened applesauce

Frosting ingredients:
1/2 cup unsweetened frozen apple juice, thawed
1 packet (all the same size) unflavored gelatin
1 cup plain nonfat yogurt cheese (see **note** at bottom) (make first)
2 Tbs. vanilla extract

Frosting:
Put 2 tablespoons of the apple juice concentrate and the gelatin in a saucepan. Let stand for 2 minutes, then bring to a boil over high heat. Make sure all the gelatin dissolves. Remove from heat.

In a large bowl, combine the yogurt cheese, vanilla, and the remaining apple juice concentrate. Use an electric mixer set at low speed. Beat in the gelatin mixture at medium speed.

Cover and refrigerate for 30 to 45 minutes until thick and spreadable.

Cake:
Preheat oven to 350 degrees.

Cut parchment paper circles to line the bottoms of 2 9-inch cake pans.

Grate the carrots into a bowl (2 1/2 cups.) Mix in the raisins and set aside.

In a large bowl, combine the flours, cinnamon, and baking powder. Add the apple juice concentrate, corn syrup, and vanilla. Mix using an electric mixer on medium speed. Beat in the egg whites, one at a time. Add the applesauce and stir in the carrot raisin mixture.

Pour the batter into the lined cake pans. Bake for about 40 to 45 minutes or until done.

Remove the cakes from the pans and cool on wire racks. Remove the parchment paper. Frost with the yogurt cheese frosting. Once frosted place the cake in the refrigerator.

Nutrition Info:
Cal: 245
fat: less than 1 gram

**Note**
To make yogurt cheese, line a large strainer with a double layer of cheesecloth, three layers of paper towels or with a coffee filter. Spoon yogurt into strainer and suspend the strainer over a bowl large enough so the drained liquid will not touch the strainer. Cover and refrigerate 24 hours to form yogurt cheese. One quart of yogurt yields about 2 cups of cheese.

low fat recipes contd.

Low-Fat Cornbread

Yield: 8 Servings

1 c Cornmeal
1 c Unbleached white flour
2 1/2 t Baking powder
1/2 t Baking soda
1/4 c Molasses
1 1/4 c Buttermilk
1/3 c Vegetable oil
2 Egg whites

Combine the dry ingredients until well blended. Whisk together the
wet ingredients, then stir them into the dry. Pour into a greased or
nonstick 8-inch square pan and bake in a preheated oven (400F) for 20
minutes or until the center springs back when pressed. Be careful
not to overcook or the corn bread will be heavy and dry. If cooked
properly, it will be light and moist and will remain that way for a
couple of days. Per serving: 212 calories, 5g protein, 10g fat, 26g
carbohydrate, 207mg sodium, 1 mg cholesterol.

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