Here’s my favorite lemon pie recipe, adapted from The New Farm Vegetarian Cookbook. To make it truly fatfree, use one of the fatfree pie crusts in the archives. You can reduce the calorie content a lot by using stevia or an artificial sweetener for part (but not all) of the sugar.
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Archive for the ‘Desserts & Sweets’ Category
Submitted by: DeniseC
From The American Diabetes Association’s Flavorful Seasons Cookbook
Adapted from a very delicious recipe that was originally posted to www.fatfree.com.
There are probably a dozen or more variations of baked oatmeal floating around the Internet and in various cookbooks. This is the variation I used.
I don’t like pumpkin pie made with tofu-no one ever suspects this one doesn’t have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It’s needs a day to set really well, I find. This is a spicy filling.
Here’s a recipe I’ve used for pie crust. I have to warn you, though, that it will never fool anyone into thinking it’s “real” pie crust. It’s fairly simple:
I made the Gingerbread cookie recipe that I posted last week, and it was a qualified success. My husband, my daughter, and her five-year-old (non-vegetarian) friend all loved them; I thought they were okay. They had a somewhat chewy texture that most fatfree cookies seem to have, but I think they would have been better if I’d used pastry flour instead of regular whole wheat. The second batch came out better than the first because I overcooked the first ones a little. I made a couple of changes (like decreased the molasses and used agave nectar for part of it because I don’t like a really strong molasses taste) and I cut the recipe in half. Here’s my revised and tested version:
Combine dried fruit, water, sweetener in a large heavy saucepan and bring to a boil. Boil for 2 minutes, then remove from heat and let cool.
Blend all till creamy. Pour into molds and freeze.
Let cool to 110 F on thermometer. Beat thoroughly until mixture loses its glossiness. Working quickly, spread into a 8″ or 9″ pan. Let cool. Cut into squares.
This recipe is the best effort to date of trying to find a workable low fat alternative to high fat pastry type cookie dough. Corn syrup will work in place of the maple syrup. Increasing the baking soda lightens the cookie, while decreasing it produces a chewier cookie. Sugar can be adjusted up or down as desired.
Bake about 20 minutes. Watch carefully as they tend to burn easily.
Though technically this is far from fat-free, here’s a recipe that lots of people on Eat to Live use as a treat (it’s also great for kids). Dr. Fuhrman warns that 3 of these have about 100 calories, so use them responsibly!
Preheat the oven to 400 degrees. Mix the first 5 ingredients together, and then add all the wet ones, mixing just until moistened. Fold in the raisins if you are using them and then fill paper lined muffin tins full. Bake 20 minutes or so. Makes a dozen.
It couldn’t be easier and they really are great.
- My Unexpected DiagnosisIt was February 5th, my mother’s birthday and a month before the 20th anniversary of my becoming vegan. I was sitting in a breast surgeon’s office in a paper gown, cradling my biopsied breast and waiting. After about an hour and a half, my surgeon finally appeared, apologizing for keeping me waiting because the results […]
- Sourdough Starter and Vegan English Muffins–Spelt or Gluten-FreeI haven’t been much of a television watcher in my adult life. Back in the days when you could get public television reception without paying for cable and there weren’t a million stations anyway, that was good enough for my son and me–at least most of the time. The one notable exception to that back […]