Notes:

Recipe from Cooking Light

Cal 308,fat 7.9g (sat4.9g0, protein 3.9g, carb 56.7g, fiber .5g, chol 22mg, Fe 1.3mg,Na 269mg, Ca 29mg

Ingredients

• Cooking Spray
• 3c cake flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 2/3c granulated sugar
• 4 large egg whites
• 2c fat free buttermilk
• 1 (1oz) bottle red food coloring
• 1 tsp vanilla extract

Frosting:

• 7 oz 1/3 less fat cr cheese
• 1 tsp vanilla extract
• 2 3/4 c powdered sugar

Remaining Ingredients:

• 1/2 c seedless raspberry jam

Directions

1. preheat oven to 350oF
2. Coat 2-9in round cake pans with cooking spray and line bottoms of pans with wax paper
3. Lightly spoon 3c cake flour into dry measuring cups and level with knife. Combine flour, cocoa, and next 3 ingredients (thru salt). Set aside.
4. Beat granulated sugar and butter with mixer at med speed 4 min. Add egg whites to sugar mixture, beat at med speed 5 min or until fluffy. Combine buttermilk, food coloring and 1 tsp vanilla in a small bowl, stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture, mix just until moistened.
5. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubblesl. Bake at 350oF for 28 min or until wooden pick comes out clean. Cool in pans 10 min then remove from pans. Cool cake layers completely on wire racks.
6. To prepare frosting, combine cheese and vanilla with mixer. Add powdered sugar and beat at low speed until just blended (do not overbeat)
7. To assemble cake, place 1 cake layer on a plate. Spread with jam, top with 2nd cake. Spread frosting over top and sides. Store cake loosely covered in frig.

Notes:
Recipe from Betty Crocker’s Low Fat Low Cholesterol Cooking: Per Serving: Cal 240, Fat 4g, Chol 0mg, Na 65mg, Carb 52g

Ingredients

5 c peeled, sliced tart cooking apples 1/4c packed brown sugar 1/2c flour 1/2c packed brown sugar 1/4c quick cooking or old fashioned oats 1/2 tsp gd cinnamon 2 tbsp fat free sour cream 2 tbsp firm margarine

Directions

1. Heat oven to 350oF. Spray tins with cooking spray. 2. Mix apples and 1/4c brown sugar and spread into pans. 3. Mix flour, 1/2c brown sugar, oats and cinnamon in med bowl. Cut in sour cream and margarine using pastry blender or 2 knives until mixture is crumbly. Spinkle over fruit. 4. Bake 50 min or until topping is brown and center is bubbly

Notes:
Recipe from Betty Crocker’s Low Fat Low Cholesterol Cookbook: Per Serving: Cal 100

Ingredients

1/4c granulated sugar 1/8c packed brown sugar 1/8c margarine, softened 1/2 tsp vanilla 1 tbsp egg beaters 1/2c flour 1/4tsp baking soda 1/8tsp salt 1/4c semisweet chocolate chips 1/4c chopped walnuts (optional)

Directions

1. Heat oven to 350oF. 2. Mix sugars, margarine, vanilla and egg product in a large bowl. Stir in baking soda and salt and mix well. Add flour and mix. Add nuts and chips. 3. Drop by rounded tsps onto an ungreased cookie sheet and bake about 6-7 min. Cool slightly then remove cookies to a wire rack.

Notes:
Per Serving: Cal 150

Ingredients

6-1oz env swiss miss milk chocolate hot cocoa mix 1/4c boiling water 1/2 tsp vanilla 1-16oz container frozen nonfat nondairy whipped topping, thawed.

Directions

1. In large bowl combine water and cocoa mix until dissolved. 2. Stir in vanilla and whipped topping. 3. Spoon into bowl and refrigerate. Top with chocolate sprinkles if desired

Notes:
Recipe from Cooking Light: Per Serving: Cal 300, Fat 8g, Choles 39mg, Ca 28mg

Ingredients

Cream Cheese Icing: 1 tbsp lt butter, chilled 1-8oz pkg creamcheese 1lb powdered sugar 1 tsp vanilla Cake: cooking spray 2c sugar 1/2c lt butter 2 large egg yolks 2c flour 1 tsp baking soda 1c low fat buttermilk 1/2c chopped pecans 1 tsp butter extract 1 tsp coconut extract 1 tsp vanilla extract 6 large egg whites (rm temp)

Directions

1. Cream cheese icing: Beat butter and creamcheese until fluffy. Gradually add other ingredients and beat at low speed until blended (do not overbeat or it will be runny). Cover and chill. 2. Preheat oven at 350oF 3. Coat bottoms of 3-9″ round cake pans with cooking spray. Dust with flour. 4. Combine sugar and butter in large bowl, beat at med speed until blended. Add egg yolks 1 at a time, beating until blended. Combine flour and baking soda, stir well. Add flour mixture to creamed mix alternately with buttermilk beginning and ending with flour. Stir in pecans and extracts. 5. Beat egg whites at high speed until forms stiff peaks, fold into batter and pour into pans. 6. Bake at 350oF for 23 min. Let cool in pan 5 min. Turn cakes onto wire rack and cool. 7. Ice cakes building layers

Notes:
Recipe from Eating Well: Per 1 Rum Ball: Cal 45, Fat 1.6g

Ingredients

1/2c dk rum 2 tbsp lt corn syrup 1c confec. sugar 2 tbsp cocoa powder 1 tsp gd cinnamon 1-9oz pkg chocolate wafer cookies 1c fine dry breadcrumbs 3/4c pecan halves (3oz)

Directions

1. Combine rum and corn syrup. Sift sugar, cocoa and cinnamon into the mixture. Whisk until smooth. 2. Grind chocolate wafer cookies into fine crumbs and add to bread crumbs. Add to liquid ingredients. 3. Stir to combine and let sit for 15-30 min. 4. In skillet toast pecan 1/2′s over med low heat (3-5 min) 5. Transfer to cutting board and let cool. Chop fine and put into shallow dish. 6. Roll chocolate mixture into 3/4″ balls. Roll each ball in pecans. Store in airtight container. Best if aged 2-3 days. Will keep several weeks in tightly covered cookie tin. Makes 5 dozen balls

Notes:
Recipe from Betty Crocker: Per Serving: cal 195, Fat 8g, Chol 120mg, Na 135mg, Ca 6%

INGREDIENTS

1/3c sugar 1/3c baking cocoa 1/4c flour 1c milk 3 lrg egg yolks 2 tbsp buter or margarine 1 tsp vanilla 4 lrg egg whites 1/4 tsp cr of tartar 1/8 tsp salt 3 tbsp sugar

DIRECTIONS

1. Move oven rack to lowest position. Heat oven to 350oF. Grease 6c souffle dish with butter, lightly sugar. Make a 4″ band of triple thickness aluminum foil 2″ longer that circumference of dish, Extend dish by securing band, butered side in, around top outside edge. 2. mix 1/3c sugar, the cocoa and flour in 1 1/2-quart saucepan. Gradually stir in milk. Heat to boiling, stirring constantly, remove from heat. 3. Beat egg yolks in lrg bowl with wire whisk. Beat about 1/3 of the cocoa mixture into egg yolks. Gradually stir remaining cocoa mixture into egg yolks. Stir in butter and vanilla, cool slightly. 4.Beat egg whites, cr of tartar and salt in med bowl with electric mixer on high speed until foamy. Beat in 3 tbsp sugar, 1 tbsp at a time, continue beating until stiff and glossy. Do not under beat. 5.Stir about 1/4 of the egg whites into cocoa mixture. Fold in remaining egg whites. Carefully pour into souffle dish. Place dish in square metal pan. Pour very hot water into pan until 1″ deep 6. Bake 1hr 15min until puffed in center and edges are set. Carefully remove foil band and quickly divide souffle into sections with 2 forks. Serve immediatly with whipped cream