dessert

Apple Cake

 

Yield 16

 

3 c low sodium whole-wheat bread cut into cubes

½ c apple juice concentrate

2 c sliced & peeled Apples

1 c fresh pineapple, pureed

1 c evaporated fat free milk

1 T rum or 1 t. rum extract

1 t vanilla

2 c whole wheat pastry flour

5 egg whites, beaten until frothy

1 T cornstarch

 

Procedure:

 

  1. Mix bread, apples, pineapple, rum, vanilla and apple juice concentrate.
  2. Whisk egg whites and cornstarch until firm peak.
  3. Whisk in flour and fold in remaining ingredients.
  4. Pour into Bunt pan.
  5. Bake in a 375 degree oven for 12 minutes or until toothpick comes out clean.

 

Apple Turnover

 

Yield 12

 

8 large granny smith apple, peeled & de-seeded

1 t cinnamon

3 lemons, juiced

1/2 c raisin

1 pinch clove

1 T vanilla

1/4 c splenda

2 T cornstarch

 

Procedure:

Toss all ingredients together and bake for 1/2 hour at 350 degrees.  Cool and wrap in Garden of Eatin "thin thin bread" and serve cold.

 

Sauce

 

1 c 1 % soy milk, vanilla

1 t vanilla

¾ c fat free sour cream

1 T splenda

Procedure:

Mix well & chill.

 

Banana Rum Bread Pudding

 

Yield 16

 

6 c low sodium whole-wheat bread cut into cubes

½ c date sugar

2 c fresh pineapple, pureed

2 Banana, pureed

2 c evaporated fat free milk

1 T rum or 1 t. rum extract

1 t vanilla

1 t coconut extract

5 egg whites, beaten until frothy

1 T cornstarch

 

Procedure:

 

Put bread in a large bowl and mix in sugar, banana & pineapple.  In a separate bowl mix remaining ingredients lightly.  Fold into bread trying not to break up bread.  Bake uncovered for 45 minutes at 350 degrees.

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