Carrot cake, cream cheese frosting & others

1stday13

I just sent these to a friend who asked me for some sweet treats. Thought I might as well post since I type so much :happy:

Hi!
I will send you a couple, I have over 35 recipes in my recipe book in my food diary. I so wish there was a tab where it would post on a joint recipe site all of us would have access to ( all of the nutrients too of course) and we could just copy it over to our book)
Use this topping on everything ( tastes like cream cheese frosting)

Cream Cheese topping- Serv =2Tbl=19 Cal= 8 Srv.

1/2 Cup- Chobani Greek plain non fat yogurt = 70 Cal
4 Tbl -Philly cream Cheese Fat free = 60 Cal
1/4 Cup-Silk Light Vanilla soy milk =18 Cal

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more if you want it thinner
2-1/4 tea- Truvia =0 Cal

per serving ; Cal=19, Prot=3, Carb=3, Fat,Fiber 0, Calcium= 7

My version Apple Crumble
serves 1=128 cal

1 med/sm Apple (peeled or not) cut into slices or squares ( what ever) =72 Cal
2 T Cream cheese Topping (above) =19 Cal
1/4 of 1 bar Nature Valley Crunchy almond or pecan granola bar =23 Cal
Truvia and cinnamon to taste =0 Cal

take chopped up apple and truvia & Cinnamon mix together and micro wave til desired tenderness. Remove (chill or eat warm)
Place in parfait cup ( I use a margarita glass) looks and feels fancy ( I don't have real parfait glasses)
Top apples with Topping and sprinkle crushed granola bar on top .
Cal=128, prot=9, carbs=26, fat=1, Fiber=3, Calcium=17

Mock Blueberry Cheese Cake=
Just sub 1/2 cup of fresh Blueberries for apples or sub any fresh fruit or berries or mix of berries. What ever you like :drinker:
I have tried all sorts of fruit, depending on whats in season.

Ok Carrot cake from "Secerts of Fat-Free Cooking" Sandra Woodruff.( one of many lo Cal Lo fat cookbooks I have collected over the years .( Check eBay out they have this one and a ton of others) every book I have has a chapter on sweets/
This does not have each ingredient count. just total at end.. You would have to enter yourself into recipe builder.
I am going to put out changes I have made out at the end of each indg. Different little things.

Carrot-Pineapple Cake
16 servings 9x13 pan

1) Combine flour, sugar, baking soda, and Cinnamon in bowl, stir to mix well. Stir in pinapple ( with the juice), the mild, egg Whites and vanilla. Fold in Carrots, ( & raisins & nuts if desired)

2) coat 9x13 inch pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at 325 F for 35 min or when wood toothpick in center comes out clean. Cool to room temp.

3) To make icing combine all of the ingredients in food processor and process until smooth ( I use mixer, don't have food processor ). spread over cake Refrigerate any leftovers.

2 1/2 C. unbleached Flour ( I use Whole wheat or combo of two)
1 1/3 C. Sugar ( I use baking blend Truvia)
2 tea Baking Soda
2 tea ground Cinnamon
2 cans ( 8 oz each) crushed pineapple in Juice Undrained
1/4 C Skim milk ( I use Silk Soy milk light)
4 egg whites lightly beaten , or 1/2 C fat free Substitute
2 tea. Vanilla extract
2 C (packed) grated carrots ( about 5 Med)
1/2 Cup golden raisins ( optional)
1/3 Cup chopped pecans or walnuts

Cream cheese Icing
8 oz Fat free Cream cheese
1 cup non fat ricotta cheese ( I can never find non fat, so I just use my Greek
1/2 Cup confectioners sugar
1 tea Vanilla yogurt Add that to desired Thickness)

Cal- 215, Fat-0.3 , Protein: 7.7Grm
Cholesterol: 3 mg: fiber:1.4g < Sodium" 268mg.