Recipes for cakes

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lemon ladyfinger dessert

1 small box lemon gelatin
1 C. confectioners’ sugar
2 C. boiling water
2 C.

whipping cream
1/2 tsp. almond extract
1 tsp. grated lemon peel
1 (3 oz.) pkg.

ladyfingers
Lemon peel strips (optional)

In a mixing bowl, dissolve gelatin and sugar in water; stir until
completely dissolved. Refrigerate
until syrupy, about 45 minutes. Add cream and extract; beat until
soft peaks form, about 10 minutes.
Fold in lemon peel.

Split ladyfingers and arrange upright around the
edge of a 2 1/2-quart serving bowl
(about 8 inches in diameter). Set aside any unused ladyfingers for
garnish or another use. Pour cream
mixture into bowl.

Garnish with remaining ladyfingers and lemon peel
strips if desired. Cover and
refrigerate for 2 to 3 hours. Yields 8 to 10 servings.

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Country Peach Tart – sugar free

Reduced-Fat Pie Pastry for 9-inch pie or favorite pastry for 9-inch
pie
1 tablespoon flour
2-1/2 teaspoons Equal® for Recipes or 8 packets Equal®Sweetener or
1/3 cup Equal® Spoonful™
4 cups sliced pitted, peeled fresh peaches (about 4 medium) or frozen
peaches, thawed
Ground nutmeg

Roll pastry on floured surface into 12-inch circle; transfer to
ungreased cookie sheet. Combine flour

and Equal® or Equal® Spoonful™; Sprinkle over peaches and toss.
Arrange peaches on pastry, leaving

2-inch border around edge of pastry. Sprinkle peaches lightly with
nutmeg. Fold edge of pastry in.
Bake tart in preheated 425ºF oven until crust is browned and fruit is
tender, 25 to 30 minutes.
Makes 8 servings.

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apple roll

2 C. Bisquick®
2/3 C. milk
4 to 6 apples, pared and diced
1 1/2 C.

water
1 C. sugar

Make syrup by cooking water and sugar together for about 3 minutes.
Mix Bisquick® and milk and roll out to about 1/4 to 1/2 inch thick.
Put apples on dough. Sprinkle with cinnamon and nutmeg and dot with
butter. Roll up like a jellyroll and cut slices about 1 1/2 to 2
inches thick.

Put these slices into an 8-inch square baking pan in
which syrup has been placed. Bake at 400ºF for 20 to 25 minutes until
apples are done.

Serve warm with topping. This is good cold, also.

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Lemon Meringue Pie – sugar free

Reduced-Fat Pie Pastry or favorite pastry for 9-inch pie

2-1/4 cups water
1/2 cup lemon juice
10-3/4 teaspoons Equal® for Recipes or 36 packets Equal® Sweetener*
1/3 cup plus 2 tablespoons cornstarch
2 eggs
2 egg whites
1 teaspoon finely grated lemon peel (optional)
2 tablespoons margarine
1 to 2 drops yellow food color (optional)
Baked 9-inch pie shell
3 egg whites
1/4 teaspoon cream of tartar
3-1/2 teaspoons Equal® for Recipes or 12 packets Equal® Sweetener

* Equal® Spoonful™ cannot be used in meringue recipes.

Mix water, lemon juice, 10-3/4 teaspoons Equal® for Recipes and
cornstarch in medium saucepan. Heat to boiling over medium-high heat,
stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg
whites in small bowl; stir in about 1/2 the hot cornstarch mixture.
Stir this egg mixture into remaining cornstarch mixture in saucepan;
cook and stir over low heat 1 minute.

Remove from heat; add
margarine, stirring until melted. Stir in food color. Pour mixture
into baked pie shell.
Beat 3 egg whites in medium bowl until foamy; add cream of tartar and
beat to soft peaks.

Gradually beat in 3-1/2 teaspoons Equal®
Measure™, beating to stiff peaks. Spread meringue over hot lemon
filling, carefully sealing to edge of crust to prevent shrinking or
weeping.
Bake pie in preheated 425ºF oven until meringue is browned, about 5
minutes. Cool completely on wire rack before cutting.
Makes 8 servings.

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Lemon Cake Pudding (Makes 6 servings)

3 eggs, separated
2 teaspoons grated lemon peel
1/4 cup lemon juice
1 1/2 cups low-fat milk
1/4 cup sifted all-purpose flour
8 packets Sweet ‘N Low®
1/8 teaspoon salt

Preheat oven to 325°F. In deep bowl, beat egg whites with electric
mixer at high speed until stiff peaks form. Set aside.

Add lemon peel
and juice to egg yolks. Beat at medium speed until well blended. Add
milk and beat at low speed 1 minute.

Add flour, Sweet ‘N Low, and
salt; blend until smooth. Fold in egg whites by hand. Pour into 6
custard cups.

Place cups in baking pan; add hot water to fill pan 1
inch. Bake 40 to 50 minutes, or until lightly browned on top. Serve
warm or chilled.

Per Serving (1/2 cup): Calories 90, Carbohydrate 9 grams, Fat 3
grams, Protein 6 grams, Sodium 105 mg

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banana funnel cake

1 C. banana purée (about 2 bananas)
1 1/3 C. milk
2 eggs
1/4 C.

granulated sugar
2 1/2 C. self-rising flour
1 tsp. cinnamon
1/4 tsp.

nutmeg
1/8 tsp. cardamom
Oil for frying
Sifted confectioners’ sugar

In blender or food processor, purée bananas; add milk, then eggs and
sugar. Sift together flour and spices and add to banana mixture.

In skillet or electric fry pan, heat 1/2 inch oil to 375ºF. Cover the
small opening of a funnel with finger. Pour 1/4 cup batter into
funnel.

Hold funnel over hot oil and drizzle batter in swirls and
crisscross in a lace-like pattern. Fry about 1 minute or until brown.
Turn and brown second side. Drain on paper towels, sprinkle with
sugar.

Serve warm. Makes about 12 (6-inch) cakes.

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Apple Pie – sugarfree

3 cooking apples
11 oz. jar of Honey
2 Tablespoons margarine
2 Tablespoons corn starch
2 Tablespoons raisins (optional)
nutmeg & cinnamon to taste
Peel, core and slice apples.
Mix remaining ingredients.
Pour into pie shell.
Bake 400 degree for 45 minutes on cookie sheet.

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hot almond-raspberry souffle

soufflé
3 T. butter
3 T. flour
1/2 C.

milk
2 T. sugar
4 large egg yolks
1/4 C. almond liqueur
1/4 tsp.

cream of tartar
Pinch of salt
2 (10 oz.) pkg. sweetened frozen raspberries, thoroughly
drained, 1/4 C. syrup reserved
3 T.

raspberry jam
6 large egg whites (room temperature)
Confectioners’ sugar

Sauce
2 T. almond liqueur
1 (10 oz.) pkg. frozen sweetened raspberries, thawed and undrained

For Sauce: Place raspberries and almond liqueur in blender; whirl a
few seconds to partially puree. Remove and set aside.

For Soufflé: Prepare 1 1/2-quart soufflé dish. Make a wax paper
collar for it and secure it around dish with string. Butter dish and
wax paper and sprinkle with sugar; set aside.

Melt 3 tablespoons butter in small saucepan over low heat. Stir in
flour and blend until smooth. Remove from heat and slowly whisk in
milk and sugar.

Cook over medium heat, stirring constantly, until
mixture thickens. Remove from heat.

Thoroughly beat yolks, almond liqueur, 1/4 cup reserved syrup and
jam. Stir in 1/3 of hot milk mixture. Stirring constantly, return
mixture to pan and cook 1 minute.

Transfer to large bowl and stir in
raspberries. Cool.

Preheat oven to 375 degrees. Place rack in lower third of oven. Beat
egg whites until foamy.

Add cream of tartar and salt and beat until
stiff peaks form. Fold half of whites gently, but thoroughly into
raspberry mixture. Carefully fold in remaining whites.

Lightly spoon
into soufflé dish. Bake 35 to 45 minutes or until deep golden brown.

Sprinkle with confectioners’ sugar and serve immediately with
raspberry sauce. Yield: 6 servings.

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Mani’s Mini-Fruitcakes

1 1/2 cups fresh pineapple chunks
1 cup fresh or unthawed frozen cranberries
1 cup dried currants
1/2 cup chopped pecans
1 2/3 cups liquid fruit juice concentrate
1 cup buttermilk
3 large eggs
3 cups whole wheat pastry flour
1 1/2 tsp. baking soda
1/2 tsp. fine sea salt
1/2 tsp.

ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. allspice
To make fruit juice concentrate, place unthawed concentrate in
saucepan and bring to a boil over high heat.

Boil rapidly until
liquid is reduced to 1 2/3 cup – about 10 minutes. Preheat the oven
to 350 degrees. Lightly butter and flour five mini loaf pans (5 1/2 x
3 1/4 x 2″).

Combine pineapple, cranberries, currants and pecans.
Measure out 3/4 cup of the mixture and set aside. Whisk together the
fruit juice concentrate, buttermilk and eggs until combined. Sift
together the flour, baking soda, salt, cinnamon, ginger and allspice.
Add wet ingredients and whisk until smooth.

Stir in remaining
fruit/nut mixture. Divide batter evenly among pans. Place remaining
nut mixture on top.

Place pans on large baking sheet and bake for
approximately 45-55 minutes.

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