My latest Cooking Light had a couple dessert recipes that aren't exactly safe because they contain coffee but have some interesting ways to cut down fat. Both use marshmallow as a nonfat filler for creamy results. I have not made either, but I think the idea of the filling/topping is pretty good and adaptable. the coffee would have to be removed or maybe decaf coffee would be okay with you (it is pretty much. I think Heather has decaf in one of her recipes.)
One-Bowl Chocolate Mocha Cream Cake
Category Winner--Desserts. "Cake is my favorite dessert--especially frosted cake." -Anna Ginsberg, Austin, TX
Cake:
2 cups all-purpose flour (about 9 ounces)
1 cup granulated sugar
1 cup packed dark brown sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoons vanilla extract
1/3 cup semisweet chocolate morsels
Cooking spray
Mocha Cream:
1/4 cup boiling water
1 tablespoon instant coffee granules
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen light whipped topping, thawed
1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)
Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.
Yield: 16 servings
CALORIES 315(23% from fat); FAT 8.1g (sat 3.2g,mono 2.6g,poly 1.9g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 46mg; SODIUM 390mg; FIBER 1.8g; IRON 1.8mg; CARBOHYDRATE 60g
Cooking Light, JANUARY 2006
I don't know about the hershey's syrup.
Café au Lait Chiffon Pie
Double-strength coffee is reduced to a potent syrup that is mixed with milk to make a café au lait-flavored filling. Traditional chiffon pies are made with gelatin, but this simpler version uses marshmallows to achieve its volume and texture. Since the filling is not cooked, be sure to use pasteurized egg whites.
Crust:
1 1/2 cups chocolate graham cracker crumbs (about 10 cookie sheets)
2 tablespoons sugar
2 tablespoons butter, melted marg
1 large pasteurized egg white
Cooking spray
Filling:
1 1/2 cups water
1/2 cup freshly ground dark roast coffee
3 cups miniature marshmallows
1/3 cup 1% low-fat milk soy or rice
2 large pasteurized egg whites
2 tablespoons sugar
1 (8-ounce) container frozen reduced-calorie whipped topping, thawed and divided
Remaining ingredient:
3 tablespoons grated semisweet chocolate
Preheat oven to 350°.
To prepare crust, combine cracker crumbs and 2 tablespoons sugar, stirring well with a whisk. Add butter and 1 egg white; toss with a fork until moist. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool completely on a wire rack.
To prepare filling, brew water and coffee in a coffee maker according to manufacturer's directions. Place brewed coffee in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 15 minutes). Add marshmallows and milk. Cook over medium heat until marshmallows melt, stirring constantly. Pour mixture into a large bowl; cover and let stand until mixture thickens, stirring occasionally (about 30 minutes).
Place 2 egg whites in a medium bowl; beat with a mixer at high speed until foamy. Gradually add 2 tablespoons sugar, beating at high speed until stiff peaks form. Gently fold half of egg white mixture into marshmallow mixture; gently fold in remaining egg white mixture. Fold in 1 2/3 cups whipped topping. Spoon filling into prepared crust. Cover with plastic wrap; chill until firm (about 5 hours to overnight).
Cut pie into 8 wedges. Top each serving with 1 tablespoon whipped topping (reserve remaining whipped topping for another use); sprinkle each serving with about 1 teaspoon grated semisweet chocolate.
Yield: 8 servings
CALORIES 262(28% from fat); FAT 8.2g (sat 5.1g,mono 1.8g,poly 0.2g); PROTEIN 3.5g; CHOLESTEROL 8mg; CALCIUM 17mg; SODIUM 62mg; FIBER 0.9g; IRON 0.2mg; CARBOHYDRATE 43.5g
Cooking Light, JANUARY 2006
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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a couple interesting dessert recipes to learn from
