Birthday Treats

low cal banna nut muffins. they are yummy! and only 75 calories per muffin. Or my favorite. Pumpkin cookies. They are awesome but since i make them my self i have no idea how many calories are in them. Even though they seem pretty healthy.

For me, I absolutely love the "No Pudge" brownies. I wouldn't have them at home because I would eat the whole pan! But at least they are low in fat and lower in calories than traditional brownies. And they don't have the weird texture of brownies made with applesauce or something instead of fat. (You use yogurt in them.) You can find them in most supermarkets.

Coconut Cake with Buttercream Frosting

This coconut cake recipe is one of our readers all-time favorites. The frosting is also popular for several other cupcake and cake flavors like carrot, spice and basic white. Garnish the cake plate with sugar-frosted cranberries and rosemary sprigs.

Yield: 16 servings (serving size: 1 slice)

Ingredients
Cake:
Cooking spray
1 tablespoon cake flour
2 1/2 cups cake flour (about 10 ounces)
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
6 tablespoons butter, softened
1/4 cup egg substitute
2 large eggs
3/4 cup light coconut milk
1/4 teaspoon coconut extract
Frosting:
1 cup sugar
1/4 cup water
5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup butter, softened
1/4 teaspoon coconut extract (optional)
3 tablespoons toasted flaked sweetened coconut
Preparation
Preheat oven to 350°.

To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.

Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.

To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250°. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).

Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.

Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.

Nutritional Information

Calories:
317 (25% from fat)
Fat:
8.8g (sat 5.5g,mono 0.3g,poly 0.2g)
Protein:
4.4g
Carbohydrate:
55.6g
Fiber:
0.4g
Cholesterol:
45mg
Iron:
1.9mg
Sodium:
267mg
Calcium:
10mg

Banana-Raspberry Cake with Lemon Frosting

Mashed ripe banana adds moistness. The frosting, with cream cheese as its base, is similar to that of a traditional carrot cake.

Yield: 14 servings (serving size: 1 slice)

Ingredients
Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/3 cups granulated sugar
1/4 cup butter, softened
3 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla extract
Frosting:
3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
Dash of salt
2 1/2 cups powdered sugar, sifted
1 1/2 cups fresh raspberries (optional)
Preparation
Preheat oven to 350°.

To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.

Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.

Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.

Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.

To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).

Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

Nutritional Information

Calories:
289 (25% from fat)
Fat:
8g (sat 4.6g,mono 2.4g,poly 0.4g)
Protein:
4.5g
Carbohydrate:
51.7g
Fiber:
1.2g
Cholesterol:
60mg
Iron:
1mg
Sodium:
247mg
Calcium:
65mg

Bunny Coconut Cake (serves 18)

I box of white cake mix
1 can of diet 7 up
1 egg white

Mix together and pour into a 9x13 pan, bake @ 350 for 32-37 minutes. While cake is baking mix up:

1/2 cup light coconut milk
1/2 cup fat free sweetened condensed milk
(I normally nuke in microwave for 15-30 seconds just so it is easy to pour)

When cake is done and still warm poke holes in it with a wooden spoon handle and pour coconut milk mixture over top. Refridgerate overnight. Before serving sprinkle with 1/2 cup of shredded coconut, then spread with 1 container of light cool whip, and follow up with another 1/2 cup of shredded coconut.

Cut into 18 pieces and enjoy! One of our favorites in out house and not too bad for a cake.

When I entered it into this site this is what I got:

202 calories per slice
6 grams of fat per slice