| lemon-couscous-cake |
CAKE: 5 C. + 1 T. unsweetened apple juice
1 C. chopped dates (Medjool are good)
pinch of salt
2 C. uncooked whole-grain couscous
finely grated zest of one lemon (or to taste)
3/4 C. unsweetened apple juice
1/4 C. lemon juice
2 T. maple syrup
1 T. kudzu or arrowroot powder dissolved in 1 T. apple juice
In a large saucepan, heat apple juice to boiling. Add dates and salt.
Cover, reduce heat and simmer gently for 10 minutes.
While dates are simmering, heat a large heavy-bottomed skillet over medium-
low heat. Add couscous and cook 5-10 minutes, until lightly toasted. Stir
Gradually add toasted couscous to simmering apple juice and dates, stirring
constantly. Cook, stirring, 3 to 4 minutes, until mixture thickens. Stir in
lemon zest and remove from heat.
Rinse a 10-inch round or 9-inch square glass or ceramic baking pan with
water. Shake out excess water, do not dry. Spread couscous mixture evenly in
pan. Set aside to cool.
In a small saucepan, whisk apple juice and maple syrup. Heat just to simmer
and add dissolved kudzu, whisking constantly. Cook briefly, whisking until
thick. Spread on cooled couscous.
| maple-lemon-pear-cake |
1 1/2 cups cake flour
1 cup sugar
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. grated lemon peel
1 1/2 cups plain nonfat yogurt
1 Tbsp. arrowroot dissolved in 1/4 cup skim milk (I used cornstarch with milk)
1 large pear, peeled, cored, and chopped
1 tsp. vanilla extract
2 tsp. maple extract
Preheat oven to 350 degrees F. Use a 9 x 13-inch nonstick baking pan or
line a baking pan with a baking pan liner or lightly coat with nonstick
Sift flour, sugar, baking soda, and cinnamon into a large mixing bowl. Stir
in lemon peel, yogurt, skim milk with arrowroot, pear, and vanilla and
maple extracts until well combined.
Transfer batter to baking pan. Bake for 35 minutes or until a wooden pick
inserted in the center of the cake comes out clean. Cut into 12 pieces.
| newyork-cheesecake-2 |
Creamy New York Cheesecake
2 (32oz) cartons Non-Fat plain yogurt
1/2 cup of honey
2 teaspoons vanilla
4 tablespoons of arrowroot
5 egg whites
Day before drain yogurt to make Yogurt Cheese.
( I used cheesecloth pulled tightly over a large bowl and secured the
cheesecloth with a big rubberband just under the rim and then dumped the
yogurt on top of the cheesecloth and let the liquid drain into the bowl,
voila, yogurt cheese!!)
Preheat oven to 300 degrees.
Prepare Basic Graham Cracker Crust below in a springform pan and chill
while preparing the cheesecake.
With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla,
arrowroot and egg whites until thoroughly blended.
Pour filling into chilled graham cracker crust.
Bake at 300 degrees for 60-75 minutes, until center is set and surface is
Remove from oven, cool to room temperature, refrigerate several hours until
Basic Graham Cracker Crust
1 1/2 cups crushed SnackWell's Cinnamon Graham Snacks- Fat Free (appx. 1
2 tablespoons sugar
1/1/2 tablespoons of Liquid Butter Buds
Crush the SnackWell's graham crackers by placing pieces on wax paper and
rolling over them with a rolling pin, mix till moistened an press into a Pam
Page(s) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18