Low Fat Recipes
BLACK FOREST CAKE
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
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-----CAKE-----
1 cup Water
1 cup Honey
1/2 cup Applesauce
1 teaspoon Vanilla
1 teaspoon Vinegar
2 cups Whole-wheat pastry flour or -- - unbleached white flour
1/4 cup Cocoa powder
1 tablespoon Baking powder
1 teaspoon Baking soda
-----SYRUP-----
1/2 cup Water
1/4 cup Honey
2 each Thin lemon or orange slices
1/3 cup Kirsch
-----ICING-----
3/4 cup Raw cashews
3/4 cup Water
2 teaspoons Vanilla
1/2 cup Honey
10 ounces Firm tofu
3 ounces Semi-sweet chocolate -- melted
16 ounces Jar pitted cherries -- drained
CAKE: Preheat oven to 350F. Combine liquid ingredients in a large
bowl & whisk well. Sift dry ingredients together & whisk into liquid mixture.
Pour into greased & floured 9" cake tin & bake for 35 minutes or until
springy.
Cool cake completely & remove from pan. With a serrated knife, cut cake horizontally
to make 3 thin layers.
SYRUP: Combine first 3 ingredients in a small pot & boil for 3 minutes.
Let cool & then add kirsch.
ICING: In a blender, combine cashews, water & vanilla. Blend till smooth & creamy.
Add honey & tofu & blend again. Set aside 2 c for the vanilla icing to go on top
& sides
of cake. To the rest of the mixture, add melted chocolate & 3 tb of syrup. Blend till
smooth.
Chill both icings before using.
TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup onto
bottom layer & spread half of chocolate icing over it. Place the middle cake layer on
top
& brush with syrup & icing. Put down a layer of cherries & dot with a little
vanilla icing to
help the top layer stick. Place the top layer on the cherries & brush again with
syrup.
Frost top & sides with vanilla icing. Decorate with cherries & pipe rosettes if
desired.
Chill several hours before serving. The cake can be kept covered if not being served
till the following day. However, the frosting may discolour after about 3 days.
BLACK-EYED PEAS AND BARLEY
PILAF
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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2 cups Frozen peas -- thawed
3/4 cup Quick cooking barley
1/4 cup Parsley -- chopped
1/4 cup Onion -- chopped
1 teaspoon Thyme
1/2 teaspoon Salt
15 ounces Black eyed peas -- cooked
14 1/2 ounces Vegetable broth
Combine all ingredients in large skillet or saucepan. Bring to a boil.
Reduce heat; cover and simmer 15-20 minutes or until barley is tender.
BLACK-EYED PEAS WITH
SPINACH
Serving Size : 1
Categories : Vegetarian Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium Onion -- chopped
Vegetable broth for Sauteeing
10 ounces Fresh spinach, rinsed
Stemmed and coarsely chopped
(I think frozen Would be fine)
3 cups Drained black-eyed peas (two 16 ounces Cans)
Ground black pepper to Taste
Cayenne or crushed red Pepper flakes (optional)
In a large skillet, saute the onions in the broth for a few minutes, until soft.
Add the spinach to the skillet. Stir for a minute or two until it wilts. Add
the black-eyed peas, black pepper, and cayenne if desired.
Bring to a simmer on medium heat. Serve right away, or cover and keep warm on low heat.
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