MMMMM----------------------------CAKE---------------------------------
1 c Whole-wheat or unbleached
- flour
1 c Unbleached flour
3/4 c Brown sugar; packed
1/2 c Cocoa powder
1 ts Baking powder
1 ts Baking soda
1/4 c Nonfat plain or vanilla
- yogurt
1/2 c Canola oil
1/2 c Fat-free egg substitute
1 ts Vanilla
MMMMM----------------------RASPBERRY SAUCE---------------------------
3 c Raspberries
1/3 c All fruit raspberry
- preserves
1 ts Lemon juice
Low-fat whipped topping
- (optional)
Cake:
In a large bowl, thoroughly mix the whole wheat and unbleached
flours, brown sugar, cocoa, baking powder, and baking soda.
Place the yogurt, oil, egg substitute, and vanilla in another large
bowl. Using an electric mixer on low speed, beat for about
30 seconds to combine.
Add the dry ingredients and beat on low speed until just combined.
Increase speed to high and beat for 3 minutes.
Coat a 9x9" baking dish or a 9" springform pan with no-stick spray.
If you want to unmold the cake, cut a piece of wax paper to fit the
bottom and spray the paper. Bake at 350 F for 35 to 45 minutes
or until a toothpick inserted in the center comes out clean. (I
used an 8x8" pan and it took a little over 45 minutes).
Let cool on a wire rack. (If unmolding, let cool on the rack for
10 minutes. Unmold onto a plate and peel off the paper, then cool
completely).
Raspberry sauce:
Puree 1 cup of raspberries and set aside.
In a 2 qt saucepan over medium-heat, melt the preserves. Stir in
the lemon juice and pureed raspberries. Heat for 1 minute. Add the
remaining 2 cups of raspberries and stir well toocoat them with
glaze. Set aside to cool.
To serve, cut the cake into pieces and transfer to dessert plates.
Spoon sauce over the cake and add topping.
Yield: 12 Servings
Per serving: 261 cal, 10 g fat (34% of cal)
I made a whipped topping that I modified from the Enlightened
Whipped Topping in _Chocolate and the Art of Low-Fat Desserts_ by
Alice Medrich. She uses a cooked meringue with whipped cream. The
meringue is cooked to prevent the risk of Salmonella food
poisoning. I used the powdered Just Whites. I think the powdering
process kills the Salmonella so I didn't use a cooked meringue:
Put 2 ts Just Whites and 2 tb water (equivalent of 1 egg white) in
a small bowl. Whip the mixture until dissolved and foamy. Add
1/16 ts cream of tartar and whip until soft peaks form. Gradually
add 2 tb sugar and beat until stiff.
Whip 2/3 cup whipping cream and 1/2 ts vanilla until it forms soft
peaks. Fold in the meringue.
The original recipe has 15.6 cal and 1.38 g of fat per tb. This
has the same ingredients so the calories should be similar.
