Archive for February 25th, 2010

Bryanna’s Almost Fat-Free Lemon Poppy Seed Bundt Cake

This is a quite revolutionary cake recipe– no eggs, no oil, no butter, no dairy. But it comes out quite light and moist. The only fat comes from the tofu and the poppy seeds, so 1/16th of the cake ( a good-sized slice) contains about 2.25 g fat and a cupcake contains about 2 g. A variation without the poppy seeds would contain about 1.2 g per slice, or 1 g per cupcake. Using a fat-reduced tofu will lower it still further.

Bryanna’s Basic Fatfree Cookie Dough and Variations

This dough makes a cookie that is crispy-chewy on the outside and a bit cakey– but not dry– on the inside. It’s great! (This recipe is an adaptation of one in Louise Hagler’s “Tofu Cookery”.)

Bryanna’s Fat-Free Date Drop Cookies

Dates provide most of the sweetening in this crispy cookie treat.

Bryanna’s Almost No-Fat Brownies

Recipe By :Bryanna Clark Grogan
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Fatfree

Bryanna’s Low-Fat Cookie or Graham Cracker Crumb Crust

One caution, — this crust (since it contains no fat) tends to get soggy the day after baking if they are filled, so plan to serve them the same day, or bake but don’t fill them the day before serving.

Bryanna’s No-Bake Cheesecake Pie

You can make this “cheesecake” with your own favorite fruit topping, such as strawberry or blueberry.

African Peanut-Potato Stew

African Peanut-Potato Stew

Inspired by traditional African recipes, this delicious stew gets its richness from sweet potatoes and natural peanut butter. While the peanut butter contributes a lot of flavor, it also contributes a good bit of fat. To reduce the fat, you may choose to reduce the amount or leave it out entirely. If you follow the Eat to Live program, you may want to substitute a raw nut butter.

Brownie Oatmeal Cookies

Brownie Oatmeal Cookies Serves 24 From: “Rob Ryerson” Posted to Originally from The Mormon Diet Cookbook 2/3 cup whole wheat flour 1/3 cup sugar 1 cup quick cooking rolled oats 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt, (optional) 1 each powdered egg substitute, (11/2 tsp. mixed with 3 TBS […]

Beet Carrot Cake

Source: Dr. Fuhrman’s Nov. 2003 newsletter
from the Eat-2-Live archives

Fat-Free Cinnamon Biscotte

Allow to cool for 10 minutes and then cut into 1/2 – 3/4 inch slices. Place cut side down on cookie sheet and bake for 10 more minutes. Repeat on other side for another 10 minutes. When done, the biscotte may seem soft, but they will harden as they dry.

Bengali Kheer (Rice Pudding)

Here’s an Indian pudding I made, I love it, you don’t really have to use white sugar I don’t think, another better sweetener could be used I think, maybe even maple syrup.

Banana-Carob Creme Pudding

from the Eat-2-Live archives

Baked Rice Pudding

We have been enjoying rice pudding in assorted variations for many years. We made this one a few nights ago and really enjoyed it. Check out the “hints” for different serving ideas. We would consider this a healthy dessert, the less sugar used, the healthier it is.

Pineapple Tapioca Pudding

Mix all ingredients in saucepan; let stand for 5 minutes. Bring to a good boil over medium heat, stirring frequently. Cool 20 minutes and stir. Store in refrigerator.

Applesauce Cake

Mix the dry ingredients together; then add the applesauce and stir. Bake for 45-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9 X 13 pan. Test by inserting a toothpick into the center; it’s done when the toothpick comes out clean.

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