Tuesday, September 15, 2009
Thursday, August 20, 2009
Substitute apricots or raisins for chopped pitted dates, if you like. The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute plenty of fiber to each muffin. Complete your breakfast with fat-free yogurt and fruit.
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped pitted dates
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple
3 tablespoons ground flaxseed (about 2 tablespoons whole)
Preheat oven to 350°.
Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Yield: 18 servings (serving size: 1 muffin)
CALORIES 186 (21% from fat); FAT 4.4g (sat 0.5g,mono 0.7g,poly 2.8g); IRON 1.2mg; CHOLESTEROL 12mg; CALCIUM 42mg; CARBOHYDRATE 35.2g; SODIUM 190mg; PROTEIN 4.2g; FIBER 3.4g
Cooking Light, JULY 2007
Tuesday, May 12, 2009
Wednesday, May 6, 2009
1 box yellow cake mix
3 large eggs
1/3 cup vegetable oil
2 quarts coffee (or any other flavor) ice cream, softened slightly
One hour before starting your cake, turn the freezer to its highest setting.
Heat oven to 350° F. Grease and flour two 8-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Divide the batter between the pans. Place the pans in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 35 minutes. Allow the cakes to cool for at least 10 minutes before removing them from the pans. Let the layers cool completely before assembling the cake.
Place one of the layers on an 8-inch cardboard cake round or a freezerproof cake plate. Using a rubber spatula, evenly spread 1 quart of the softened ice cream over the top of the plated layer. Place the remaining cake layer on top of the ice cream. Put the cake in the freezer to harden, about 1 hour.
Transfer the remaining softened ice cream to a mixing bowl. Cream by hand with a rubber spatula until it reaches the consistency of frosting. Frost the top and the sides of the cake with the ice cream.
Note: If the ice cream becomes too soft to work with, place both the bowl and the cake in the freezer until the ice cream is firm, about 30 minutes. When the cake is frosted, transfer it to the freezer to harden, about 1 hour. Serve immediately upon removal, using a warm knife to slice.
Yield: Makes 12 to 16 servings
CALORIES 383 (0% from fat); FAT 21g (sat 7g); CHOLESTEROL 75mg; CALCIUM 148mg; CARBOHYDRATE 45g; SODIUM 301mg; PROTEIN 6mg; FIBER 0g; IRON 1mg
Real Simple, MAY 2004