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Published byMilo McGee Modified over 8 years ago
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We chose this one because it’s healthy and it doesn’t have that many calories. You could also put fruit like raspberries. As shown on the picture below. One of these cakes can serve 24 people.
2 cups all-purpose flour 1 1/3 cups sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon cardamom 3/4 teaspoon fine salt 2/3 cup unsweetened Dutch-process cocoa powder 1 teaspoon instant espresso powder 1/2 cup boiling water 1 tablespoon vanilla extract 1 cup low-fat (2 percent) Greek-style yogurt 1/2 cup 1 percent low-fat milk 1/3 cup canola oil 1 large egg 1 large egg white 1/3 cup currants, soaked in hot water for 1 minute, drained 1/2 cup chopped semisweet or bittersweet chocolate 24 servings
Directions: Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray. Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a medium bowl. Combine the cocoa and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, whisking until smooth. Stir in the vanilla. Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until combined. Stir in the currants and chopped chocolate. Pour the batter into the pan. Bake in the center of the oven until a cake tester inserted in the cake comes out clean, about 50 minutes. Cool on a baking rack for 10 minutes, then turn the cake out onto a baking rack to cool completely. Dust generously with confectioners' sugar just before serving. Copyright 2009 Television Food Network, G.P. All rights reserved Nutritional analysis per serving: 1 slice. Calories 180, Total Fat 7 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 1 g); Protein 3.5 g; Carb 29 g; Fiber 1 g; Cholesterol 12 mg; Sodium 180 mg From : food network kitchens
HEALTHY COCOA CUPCAKES Healthy cocoa cupcakes are delicious and doesn’t have that much calories and aren’t that much fat and sugary. The recipe that’s next is 4 servings. If you tried them you would love the delicious HEALTHY COCOA CUPCAKES.
1/3 cup water 1/3 cup pitted dates, coarsely chopped 1/4 cup unsweetened cocoa powder 1 ounce bittersweet chocolate (not unsweetened), coarsely chopped 3 tablespoons packed brown sugar 1 large egg 1/4 teaspoon vanilla 1/4 teaspoon baking soda 2 tablespoons all-purpose flour Vegetable oil cooking spray 1 teaspoon confectioners sugar for dusting 4 servings
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting. directionsESHA Nutrient Database credits
Chili-rubbed steaks & Pan salsa CHILI-RUBBED STEAKS AND PAN SALSA are so delicious you will love them once you try them. They are not that sugary and doesn’t have that much calories and fat.This serves 2. I hope you enjoy them they are delicious.
Ingredients 8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions 1 teaspoon chili powder 1/2 teaspoon kosher salt, divided 1 teaspoon extra-virgin olive oil 2 plum tomatoes, diced 2 teaspoons lime juice 1 tablespoon chopped fresh cilantro 2 servings
. Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.cook 2. Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa. Directions credits: Read more: http://www.kitchendaily.c om/recipe/chili-rubbed- steaks-and-pan-salsa- 826/#ixzz1gj45LNIC
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