Wednesday, May 21, 2008

Apple Cake with Walnuts And Maple Syrup

1 apple (peeled and sliced thin)
⅛ tsp nutmeg
2 Tbsp Heart Smart Bisquick
1 Tbsp soy flour
1 Tbsp Splenda brown sugar
2 Tbsp FF milk
¼ Tbsp Promise FF butter spread
¼ cup + 1 Tbsp egg beaters
1/2 ts real maple syrup
1/4 ts vanilla extract
1 Tbsp candied, chopped walnuts

Heat oven to 400 degrees. Spray tart form. Place apple slices in a star pattern on bottom of tart pan. Stir together Bisquick, soy flour, and Splenda brown sugar. Add milk, butter spread, egg beaters and maple syrup to dry mix and beat until smooth. Pour over apples. Distributed candied walnuts on top, and bake 20 min in preheated toaster oven, or until golden and ”set".

Upside Cherry Cheese Cake

Cake base layer
1/3 cup Krusteaz pancake mix
⅓ cp butter milk
1 Tbsp egg beaters
¼ ts vanilla
¼ ts baking soda

Cheese cake filling
4 TB lf quark (or lf ricotta)
1/2 ts vanilla
1 TB eggbeaters
1 TB splenda
1 TB Krusteaz pancake mix

Cherry filling:
2/3 cp cherry pie filling, canned, splenda
1/2 ts vanilla
1 TB Torani SF Raspberry syrup

Make the batter and the fillings in separate bowls. For the cheese cake filling, mix quark and other ingredients until it is a really smooth, creamy texture. Mix the cherry pie filling with the vanilla and the raspberry syrup.

Fill batter in a small, sprayed spring form, and bake at 400F for 5 min. Take out of oven, pour cherry mix over solid surface of the cake base, and pour cheese filling on top of cherries. Bake for another 20-25 min at 400F. Let cool to room temperature before serving.

Note: if you use cream cheese instead of quark, use 3 TB, and mix them with 1-2 TB ff sour cream and 2 TB eggbeaters to get a smooth, creamy consistency. The cheese cake might look too liquid when finished baking, but it will set once it cools down.

Here is a simple way of how I make my own quark.