Archive for: low fat
Sufganiyot are a type of jelly filled donut that are traditionally served around Hannukah, a holiday that bases many of its most popular foods on frying. The sufganiyot are not much different than any other jelly donut. They are made with a fluffy yeast dough, deep fried and then injected with a generous amount of jam or other fruity fillings. Although deep fried donuts are delicious, and it is definitely not a bad thing to indulge in them from time to time, it’s nice to have an alternative to deep fried balls of dough. In light of this, I turned the Jelly Donut Muffins from The Baking Bites Cookbook – which are similar to my Sugar Donut Muffins – into Bite Sized Jelly Donut Holes, or Baked Sufganiyot.
These little donuts are the size of a mini muffin or cupcake and they’re baked in a mini muffin tin. The batter is not made with yeast, but is a buttermilk batter that makes a cake-like donut. The baked donuts are rolled in sugar then filled with a little bit of jam before serving. Sugar forms a slightly crisp, sweet coating on the outside of these bite-sized treats and really gives them the feel of a donut.
You can use any kind of jam or jelly that you like in these. Most of the sufganiyot I’ve had – and most jelly donuts, come to think of it – have a generic, cherry pie-like “red” filling inside. I opted for a dark raspberry jam to keep the coloring consistent, but a flavor like apricot, blackberry, strawberry or anything else would do just as well. These are best when they’re fresh, but they’ll keep well in an airtight container for a day or so if you want to bake them up in advance, too.
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I have always been a big angel food cake fan. I love the high rise and soft texture of the light and fluffy cake, as well as how versatile the finished cake can be. It needs no frosting, although you can always add a simple glaze or dessert sauce, and it goes well with all kinds of fruits and ice creams. Angel food cakes are actually fat free, too, so I especially like them as light snacks or when served after a heavy meal.
My favorite angel food cake is plain vanilla, and I have been using the same Perfect Angel Food Cake recipe as my standard for some time now. As with so many other desserts, however, I like to have variations ready to go when I’m looking for something different. This is a Chocolate Angel Food Cake.
This cake is made the exact same way as a traditional angel food cake, namely with lots of beaten egg whites, but it has cocoa powder included along with the cake flour. The cocoa adds a not-too-rich chocolate flavor to the finished product and is a nice change from plain vanilla. The cake is sweet, even more moist than regular angel food cake, and keeps well for several days. You will need a tube pan for the best results, as well as a little bit of whipped cream and maybe some fresh berries – or at least a big cup of coffee – when you go to serve it!
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I bought a mini donut pan many, many months ago and it has been sitting in my pantry ever since. I wanted the pan because it was so cute, but when it comes down to the time to make a donut – which isn’t all that often in the first place – I usually opt to go for fried donuts and take a few extra calories with my cake. But the pan is so cute it that i finally tempted me into trying out baked mini donuts in it.
Baked donuts don’t quite have the crisp crust of fried donuts, but the dough that you ends up delivering a donut with a similar consistency and flavor to a plain cake donut. They’re easy to make, easier to eat and lots of fun to decorate because they provide a great excuse to use up all kinds of sprinkles!
This recipe bakes into a batch of donuts that is not too sweet on their own, but absolutely perfect when iced. The texture is somewhere between a regular donut and a muffin, as they don’t have the fried exterior, but they’re moist and satisfying all the same. I think that they’re best on the day that they’re made because that is when they are at their most donut-like; they will keep well for 2-3 days in an airtight container, but become more moist and muffiny over time. These little donuts are too small to fill with jelly or anything like that, so I finished them off with some glaze and sprinkles. If you’re motivated, melt some chocolate and dunk the donuts in for chocolate-glazed mini donuts!
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There are some recipes that I’ve tried out thinking that they won’t really work out, when it seems like they’re missing an ingredient or the instructions are very strange. Sometimes, they really are missing an ingredient, but other times, the recipes really surprise me and Maida Heatter’s Pecan Chews, from Maida Heatter’s Great Cookies, fell into this category the first time I tried them years ago. The recipe promised a moist, chewy cookie and had no added fat in it at all. No butter, no oil. Frankly, the cookies sounded like they might be a bit odd, but I bit the bullet and tried them as-written (which I would always do for already recipes from a reliable source!) and was won over by the great pecan flavor and chewy texture.
Over time, I kept making the recipe when I wanted a quick and relatively light bar cookie, but made some tweaks to the recipe to make the flavor more my own. These squares are packed with chocolate chips and salted, candied pecans, with a vanilla and brown sugar background. They’re simultaneously cake like and candy like, largely because they’re soft, sweet and very moist and chewy. I like to use candied pecans because they add a nice punch of flavor to the squares, and while I will mix it up with different brands, one of my favorites is one from a local farmer’s market, where the nuts are salted as well as candied, which makes for a great contrast with the sweetness of this recipe. Both regular candied pecans and roasted, salted pecans will work well in these.
These bars might look a little underbaked when they are done, so you need to judge doneness by looking around the outside edge of the pan for a hint of brown, as well as by testing the bars with a toothpick. The bars will dry out if they are overbaked. I tend to use semisweet chocolate chips, but dark chocolate chips will go very well in these bars, too.
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In the US, I would venture to guess that most people think about pies made with summer fruits before they start to think about puddings with them. Summer puddings are a great way to make use of fresh berries, and while I will admit that I still won’t turn down a slice of pie, a pudding is an easy dessert well worth keeping on hand.
I like to think of summer puddings as no-bake bread puddings. Summer pudding is a traditional British dessert that is made by layering slices of white bread with berries and syrup or juice. The dessert is created in a dish, pressed down tightly to help the bread absorb all that liquid, and then chilled until ready to serve. The result is a fresh-tasting and flavorful dessert that isn’t too sweet, showcases your berries and is perfect for serving with loads of whipped cream.
You can really use any kind of berries – including frozen – in a summer pudding, but since the whole point is to take advantage of fresh berries, I’d recommend saving this recipe for summertime. I used all blueberries to make this pudding, cooking them in a bit of sugar to ensure that they were sweet before layering them with the bread rounds. White bread tends to give the best result because it is so tender, but I’ve used brioche and challah in puddings with good results, too. Since these are individual puddings, use a cookie or biscuit cutter that is about the same size around as your ramekins/serving dishes to cut the bread into slices for layering.
The pudding is moist, tender and fruity. It is also very light – and very low in fat compared to shortcakes and pies. The puddings will keep well in your refrigerator for two or three days if you want to make these ahead of serving time, or if you simply want to make a batch to enjoy over a couple of days yourself. The recipe doubles and triples easily, and if you have any leftover berries, you can always save the syrup and pour it onto ice cream or pancakes to use it up.
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