Published May-11-07
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
  Issue: 8.04
A Versatile Low-Fat Cake
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During Spring and Summer, it seems as though everyone wants to shed a few pounds. The sidewalks are full of folks walking quickly whilst doing exaggerated arm-swinging movements, farmers markets have more customers, and menu specials are often elaborate salads. (Dressing on the side, please) Food writers have their rituals as well, which usually involve articles about how herb-steamed vegetables are quite enough for a satisfying dinner.

Now, I haven't a thing against all that greenery, but it isn't enough to keep most people happy. Yes, happiness is important to a diet, or it won't last long. We all have different notions of gustatory joy, if yours involves large slices of prime rib, I can't offer any comfort. However, if the promise of a nice dessert will enable your will-power, then the following recipe will help you face yet another plate of wilted chard.

This cake is lower-fat, not non-fat. Non-fat cakes are problematic in two ways: they go stale quickly, and tend to use larger quantities of sugar in an effort to replace lost moisture. Even lowering the fat content of a cake changes texture; although you can enjoy a slice of this creation plain, you will be happier having it with a bit of added moisture such as sliced fruit and/or a sauce. Frosting tends to be very high calorie, so I'm not recommending one. It will stay fresh for almost a week, if stored properly. Proper storage means having an air-tight cover, and kept out of the refrigerator. Refrigerating baked goods makes them go stale at a rapid pace.

Low-Fat Cake

2 large Bananas
1 cup non-fat Vanilla Yogurt
4 Eggs
1 Tablespoon Vanilla extract
1 teaspoon ground Mace
1 box pudding included Yellow Cake Mix


Place the first 5 ingredients in your blender. Blend at the lowest speed for 1 minute.

Place the cake mix in a large mixing bowl. Pour the contents of the blender on top of the cake mix. Using an electric mixer, beat only until smooth.

Pour into a greased and floured 9 x 11 inch ovenproof glass baking dish. Bake at 325 degrees for 50-60 minutes. When done, the cake will shrink slightly from the sides of the pan. Cool in the pan, then serve with fruit or sauce.

Three Lower Calorie Variations

Mix 4 cups sliced Strawberries with 12 ounces no-sugar fruit spread. Let stand for 30 minutes before using, during which time the sauce will form.

Mix 1 pint non-fat Sour Cream with 1/2 cup Brown Sugar, and 1 teaspoon Vanilla extract. Add 4 sliced Bananas. Let stand 15 minutes before serving.

Mix 1 tin each of non-fat evaporated Milk, and low-fat sweetened condensed Milk. Whisk in 1 cup non-fat fresh Milk. Pour the Milk mixture over the cake. Cover, and store in the refrigerator for 12 hours before serving for a lower calorie version of Tres Leches cake.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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