Posted in Dessert

Delicious and Light Recipe Challenge


Lemon Rosemary Cake

When we were visiting our cousins in DC, we were talking about light and healthy cooking techniques, recipes and ingredients and I was given a “Lemon-Rosemary Olive Oil” recipe to try.  Not realizing that this was a low fat recipe, I modified it and later noticed the nutritional values.  The funny thing is that original recipe only had 7.9 grams of fat per serving but after my changes, brought it down to 2 grams per serving.

The cake is very flavorful and I was surprised when I tasted it after it was cooked because the rosemary really comes out in the baking process.  I had tasted the batter before baking (just because I am way too impatient) and thought to myself, “wow, you don’t even know there is rosemary in this”.  However, when tasting the baked cake, my reaction was, “wow, you can really taste the rosemary in this”.  It’s a great combination but if you are shy about rosemary, just cut the amount down to about ½ a tablespoon and see what you think. 

I am posting the original and modified version of this recipe for your comparison.  It’s definitely worth trying if you like lemon desserts.

Get in touch: I’d love to see recipes that you’d like lightened up, just send them through the comments section and I’ll see what can be done.

Happy baking!!

Light Lemon-Rosemary Cake

Serves 16
Preheat oven to 350°

Prep time: 15 minutes

Bake time: 45 minutes

Estimated Values per serving:

Calories = 110                                              Fat = 2 grams

Ingredients:

Cooking spray
2 tablespoons all-purpose flour
13.5 ounces all-purpose flour
1 1/2 tablespoons finely chopped fresh rosemary
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 tablespoons olive oil

¼ cup low fat sour cream
1/2 cup fat-free milk
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
¾ cup egg substitute
1 cup powdered sugar
1 tablespoon fresh lemon juice
Fresh rosemary sprig (optional)

Directions:

  1. Coat a Bundt  pan with cooking spray; dust with 2 tablespoons flour.
  2. Weigh 13.5 ounces flour into a large bowl with rosemary, baking powder, baking soda and salt.
  3. In another bowl, beat together olive oil, sour cream, milk, lemon rind, lemon juice, vanilla extract, lemon extract and egg substitute in a medium bowl low speed for 2 minutes or until smooth. Add to flour mixture and beat until blended.
  4. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
  5. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle glaze over cake. Garnish with rosemary sprig, if desired.

ORIGINAL RECIPE BELOW

Lemon-Rosemary Olive Oil Cake

Yield:  16 servings (serving size: 1 slice)

Cooking spray
2 tablespoons all-purpose flour
13.5 ounces all-purpose flour (about 3 cups)
1 1/2 tablespoons finely chopped fresh rosemary
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup olive oil
1/2 cup fat-free milk
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 large eggs
1 cup powdered sugar
1 tablespoon fresh lemon juice
Fresh rosemary sprig (optional)

1. Preheat oven to 350°.

2. Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl.

3. Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.

4. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.

CALORIES 265 ; FAT 7.9g (sat 1.3g,mono 5.3g,poly 0.9g); CHOLESTEROL 40mg; CALCIUM 20mg; CARBOHYDRATE 45.1g; SODIUM 211mg; PROTEIN 3.9g; FIBER 0.7g; IRON 1.3mg
Cooking Light, SEPTEMBER 2009

Posted in Dessert

My First Delicious and Light Recipe Challenge…


Low Fat Lemon Tart

My girlfriend, Alison, sent me a recipe for a Lemon Ricotta Tart and asked if I could lighten it up.  I tried this recipe yesterday and it was mediocre; the tart didn’t have a strong enough lemon flavor.  So, I made a few changes to intensify the tartness by increasing the amount of lemon juice and adding sour cream.

I did not have a tart pan with a removable bottom so I used a spring form pan (cheesecake pan) and it came out perfectly except that I had to bake it for about 60 minutes, not 35.  If you are trying this recipe, check it after about 40 minutes to make sure it bakes correctly.

I am offering the original and the modified low fat recipe so you can compare.

I was actually lucky enough to get a second request on a different lemon recipe and will be following up on that one soon.  Keep submitting those recipes that you’d like to see transformed into delicious and light.

Enjoy and happy baking…

Lemon Ricotta Tart Light
Serves 8

Prep time: 15 minutes

Cook time: 60 minutes

Ingredients:

6 cups Frosted Flakes cereal

4 tablespoons low calorie butter spread – melted

1 cup fat free ricotta cheese

½ cup part-skim ricotta cheese

½ cup fat free sour cream

4 ounces light cream cheese – softened

1 tablespoon flour

½ cup egg substitute

1/3 cup granulated sugar

2 tablespoons finely grated lemon zest (from 2 lemons)

½ cup lemon juice

Confectioners’ sugar – for dusting (optional)

Directions:

  1. Preheat oven 375o. In a food processor, pulse cereal until finely ground (to yield 2 cups). Add butter spread and mix well until crumbs are evenly moistened.
  2. Spray a 9-inch tart pan with a removable bottom and transfer crumb mixture into pan. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
  3. In clean food processor, blend ricotta, sour cream, cream cheese, flour, egg substitute, granulated sugar lemon zest and lemon juice until smooth. Pour into hot crust in pan
  4. Bake until filling is set and browned in spots, 30 to 35 minutes.
  5. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners’ sugar, if desired.

Estimated Values per serving:

Calories = 265                                      Fat = 7 grams

ORIGINAL RECIPE:

Lemon Ricotta Tart (from the cookbook Fresh Flavor Fast)
Serves 8

72 vanilla wafers (from a 12-ounce box)

6 tablespoons (3/4 stick) unsalted butter, melted

2 cups ricotta cheese

4 ounces cream cheese, softened

2 large eggs

1/3 cup granulated sugar

2 tablespoons finely grated lemon zest (from 2 lemons), plus 3 tablespoons lemon juice

Confectioners’ sugar, for dusting (optional)

Directions

  1. Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.
  2. Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
  3. In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest until smooth. Pour into hot crust in pan; bake until filling is set and slightly browned, about 60 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners’ sugar, if desired.

 Estimated Values per serving:

Calories = 310                                                 Fat = 18 grams