Yields 20 slices
75ml cocoa powder
5ml instant coffee powder
150ml boiling water
90g soft light margarine
10ml canola oil
25ml apricot jam
2 egg yolks
250ml wholewheat flour
250ml cake flour
5ml bicarbonate of soda
5ml cream of tartar
5ml vanilla essence
75ml smooth low-fat
100ml low-fat milk
4 egg whites, stiffly whisked
Mix the cocoa powder, coffee powder and boiling water until smooth.
Allow to cool. Cream the margarine, oil and fructose until light and fluffy.
Beat in the jam, egg yolks and cooled cocoa mixture into the creamed mixture.
Mix the dry ingredients together. Mix the essence, cottage cheese and milk until smooth.
Stir the dry ingredients and the milk alternately into the creamed mixture. Fold in the beaten egg whites.
Pour the mixture into a well-greased 23cm ring pan. Bake at 180°C for 25-30 minutes.
Decorate with whipped cream and chocolate curls if desired.
CARROT, BANANA AND YOGHURT MUFFINS
pinch of salt
7.5ml baking powder
125ml digestive bran
100g light margarine
60ml golden syrup or honey
180ml low-fat plain yoghurt
125ml fat-free milk
150g mashed banana
(3 small ones)
60g grated carrot
Sift the flour, salt and baking powder, then add the husks back in.
Mix in the bran and sweetener.
Melt the margarine and syrup.
Combine with the yoghurt, milk and bicarbonate of soda.
Add this to the sifted dry ingredients. Add in the banana and carrot. Mix gently.
Spoon into well greased muffin pans.
Bake at 190°C for 20-30 minutes or until cooked.
Yields 12 slices
45g soft light margarine
1ml vanilla essence
250ml bran-rich self-raising flour
25ml cake flour
15ml custard powder
650ml low-fat milk
2 eggs, separated
CRUST: Cream margarine, oil, sweetener and essence.
Add the egg and mix. Stir in the flour to form a dough.
Press pastry into a 23cm pie plate. Prick the base with a fork.
Bake at 180ºC for 12-15 minutes until golden brown.
Remove from oven and cool.
FILLING: Mix flour, cornflour and custard powder with a little milk until smooth.
Heat the remaining milk to boiling point.
Stir the flour paste a little at a time into the boiling milk.
Cook, stirring, until mixture thickens. Beat egg yolks and add to hot sauce.
Cook another minute, stirring constantly. Stir in sweetener and essence.
Beat egg whites until stiff, fold into cooked mixture.
Pour into cooked crust and level the surface. Sprinkle with cinnamon.
APPLE AND RAISIN CAKE
Yields 20 slices or bars
5ml mixed spice
5ml baking powder
125ml seedless raisins
2 large apples,
peeled and grated
50ml canola oil
cinnamon for sprinkling
Mix the dry ingredients and stir the raisins and grated apple into the mixture.
Beat the bicarbonate of soda, buttermilk, eggs and oil together.
Stir this milk mixture into the dry ingredients. Stir until just mixed.
Spoon the batter into a greased 23x23cm pan. Sprinkle with cinnamon. Bake at 180°C for 40 minutes or until cooked through.
Allow to cool in pan for 10 minutes before turning out.