SUGAR FREE DELIGHT CAKE
1 c. flour
1/2 c. butter
1/2 c. pecans, chopped
6 pkg. Equal
1 lg. box sugar free instant chocolate pudding mix
1 lg. box sugar free instant vanilla pudding mix
1 container sugar free whipping topping (this comes in box)
1 (8 oz.) pkg. cream cheese
Mix for the crust: flour, butter, pecans and 3 package Equal. Put in long cake pan. Bake until brown. Cool.
Spread first layer on crust: Mix together cream cheese and 3 package Equal. Spread on crust.
SECOND LAYER: Make pudding mixes as directed on box for pudding. Mix vanilla and chocolate together. Spread on first layer.
THIRD LAYER: Spread whipped topping. Add chopped pecans on top. Keep in refrigerator.
SUGAR FREE CHEESECAKE
6 plain graham wafers, 2 1/2 x 2 1/2 inches each
1 1/2 tbsp. butter, melted
1 tbsp. granulated gelatin
1/2 c. cold water
1/3 c. boiling water
1/2 tsp. grated lemon rind
1/2 c. lemon juice
Artificial sweetener to substitute for 1/4 c. sugar
2 tbsp. water
2 c. cream style cottage cheese (4% fat), 16 oz.
1/2 tsp. lemon extract
4 lg. strawberries
Prepare an 8 x 8 x 2 inch cake pan with vegetable pan coating; set aside. Make fine crumbs with graham crackers (1/2 cup) and mix thoroughly with melted butter; set aside. Soak gelatin in cold water. Combine boiling water and lemon rind; add to gelatin; add lemon juice and artificial sweetener, stirring until completely dissolved.
Chill until it is the consistency of unbeaten egg whites. Put 2 tablespoons water, cottage cheese, and lemon extract into a blender and cover.; turn to high speed for 10-15 seconds. Add partially set gelatin mixture; turn to high speed 15 seconds. Pout into prepared pan. Sprinkle graham cracker crumbs evenly over the top. Garnish with strawberry halves. Chill several hours.
Another sugar free cheese cake - one of my favorites
INGREDIENTS:
3 packages (1 and 1/2 lbs) cream cheese (room temperature)
4 eggs (preferably room temperature)
1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
1 and 1/3 cups worth of artificial sweetener (I like liquid concentrates for this recipe)
1/4 cup sour cream
Crust:
1 cup almond meal
2 T melted butter
2T worth artificial sweetener
PREPARATION:
Heat oven to 375 F.
Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath.Well, actually, it's helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)
Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
Raise oven heat to 400 F, or lower to 350 F if you're using a water bath (see below).
Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Chill completely. Top with fruit, if desired, such as Sugar-Free Strawberry Topping.
Makes 16 servings.I need a good sugar free cake recipes?
The sugar free date coffee cake by Cookiez and Milk was awsome! I used Light rye flour and it turned out perfect. thanks Report Abuse
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..
1 and 1/2 cup of buttermilk (may be 1 low - 0% - fat yogurt plus
skimmed milk to complete 1 1/2 cup)
1 cup oatmeal (rolled oats), whole (not refined)
1 cup whole-wheat flour
1/2 cup bran or oat bran
1 teaspoon baking powder
1 teaspoon baking soda
3/4 to 1 cup chopped prunes (can mix with raisins, and even put more
if you like sweeter)
1 banana (very ripe) well mashed (or about 100 grs. - 3 oz. - of
unsweetened apple sauce, or pureed prunes)
Ground cinnamon to taste.
N.B. Those who wish a sweeter cake may add about 1/8 cup honey
HOW TO PREPARE (very easy !):
1. Place the oatmeal and the buttermilk in a bowl (a bit in advance so
the oats soften) - mix well
2. Add dried fruit
3. Add all the other ingredients and mix very well - the mashed
banana (or apple sauce, or pureed prunes), last.
Pour batter (it is quite solid, like for muffins) in a 9 inch, or
23 cm., non-stick loaf pan; sprinkle with oat flakes and LET
IT REST IN THE PAN FOR 20 MINUTES (BEFORE BAKING)
Bake in preheated oven - 350 Fahrenheit or 180 Centigrade
for 1 hour to 1 hr 10 min. (really depends on the oven - in mine it
takes 1 hour 10 minutes)
HOPE YOU ALL ENJOY IT !
Actually, you can just replace the sugar in the recipe with splenda if you bake from scratch, otherwise there are typically sugar free cake mixes in the store! Also, if you want to reduce the fat/cholesterol you can replace or at least replace some of the oil/butter with sugar free applesauce.
SUGAR FREE DATE COFFEE CAKE
1/3 c. mashed banana
1/2 c. soft butter
3 lg. eggs
1 tsp. vanilla extract
1 1/4 c. water
3 c. white flour
1 tsp. baking soda
2 tsp. baking powder
1 1/2 c. chopped dates
TOPPING:
1/3 c. chopped dates
1/2 c. chopped walnuts
1/3 c. coconut
Beat together mashed bananas and butter until creamy. Add eggs, vanilla and water; beat. Measure in flour, baking soda and baking powder and beat well. Spoon batter into oiled and floured 9 x 13 inch pan. Spread evenly.
Combine topping ingredients and sprinkle evenly over raw batter. Bake at 350 degrees for 20 minutes or until a knife inserted comes out clean. Serves 8 to 10.
SUGAR FREE BANANA PUDDING CAKE
1 Angel Food cake (split in half)
2 bananas, sliced
2 sm. sugar free instant pudding (fixed to serve)
Place half of the cake in the bottom of a large towel. Arrange bananas on top of cake, pour 1 pre-fixed pudding over that. Put the other half of cake on top and pour remaining pudding over cake. Chill and serve.
SUGAR FREE APPLE CAKE
1 c. honey
1 c. safflower oil
3 eggs
2 tsp. vanilla
1 c. chopped pecans
3 c. chopped apples
3/4 c. raisins
3 c. whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. (each) mace, cloves %26amp; nutmeg
Combine first 3 ingredients and beat with mixer 3 minutes. Add vanilla and stir. Sift dry ingredients together and gradually beat into 1st mixture. Add apples, pecans and raisins with a spoon. Pour into a tube pan or 13 x 9 inch pan and bake at 325 degrees for 45 minutes. Tube 1 hour.
With all due respect for the person who submitted the recipe using Equal -- I've read that baking with Equal changes its chemical make-up and makes the food taste bad. I haven't tried it, though, so this is just hearsay. Splenda can be substituted for sugar in recipes for cooked or uncooked foods, measuring the same as granular sugar. I haven't tried that, either, though.
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