CAKES LCINGS
Suggestions When Baking Cakes
1. I perfect use sea salt and unbleached flour in my recipes because of their additional health benefits and less refined nature. However they do tend to cost more. You can substitute them for table salt and all purpose bleached flour if you wish.
2. Make sure ingredients are at room temperature. Unless otherwise noted, soften butter for a few hours before mixing it in a recipe.
3. If you do not have time to soften the butter take it of out of the fridge, cut it in small pieces and heat it in a microwave safe dish for 15 seconds on power level 5 or medium power.
4. Pre measures all ingredients prior to mixing so that you reduce the possibility of over mixing.
5. Place baking pans on rack in the center of the oven.
6. Use ununsalted butter because you can include the exact amount of salt you want in a recipe without the extra sodium you may not need in the salted butter.
7. When mixing the butter with the egg and stevia, be aware that the mixture will not cream as it does in traditional sugar recipes, rather the butter will still be separate from the egg. The mixture will incorporate when the dry ingredients are added.
Almond pound Cake
Serving size: 1 slice total servings: 12
Make sure ingredients are at room temperature. . Pre measure all ingredients prior to mixing so you reduce the possibility of over mixing.
2 cups unbleached flour
¼ tsp sea salt
½ tsp baking soda
1 tsp baking powder
1/3 cup unsweetened nature applesauce
½ cup 1 sticks unsalted butter softened
3 large eggs
1 large egg white
2 tsp stevia extract
1/4 cup+2 tbsp instant nonfat dry milk
½ cup plain low-fat or nonfat yogurt
½ tsp almond extract
Pre oven to 350O F spray a loaf cake pan with canola oil spray. Remove excess spray by wiping pan with paper towel and than flour pan, sift floue, salt, baking soda and baking power. Measure applesauce and place in strainer with bowl underneath. Let juice drain out of applesauce for a few minutes. Set aside or discard juice and keep drained applesauce.
Beat butter with electric mixer until blended well. Beat in egg and egg white one at a time. The mixer will not cream as it does in traditional sugar recipes rather the butter will be separate from the eggs. However it will incorporate when dry ingredients are added. Add stevia and dry milk to egg mixture. Scrape sides of bowl to assure thorough mixing. Heat yogurt in microwave for 15 second. Mix in yogurt, applesauce and almond . Remove about half of liquid mixture from mixing bowl and set aside.
Divede dry ingredients into thirds in a large bowl . Place first third of dry ingredients in another bowl. With electric mixer on medium high speed mix first third of dry ingredients with half of liquid ingredients. Scrape sides of bowl for better incorporation. Mix in second third of dry ingredients and serape sides of bowl again. Add the remaining half of liquid ingredients. Mix for about 30 second. Than add last third of flour mixture to the bowl and mix for about 30 seconds. Scrape sides of bowl again. Be sure not to over mix.
Pour butter into pan and smoothen top of batter with a knife. Bake in bottom oven rack for 20 minutes. After 20 minutes, place a cookie sheet on top rack to protect top of cake from getting too dark. Bake another 25 to 30 minutes or until toothpick inserted in the center comes out clean.
Cool cake before removing from pan. Frost with desired icing or cut in small pieces and dip in carob or chocolate fondue or fruit fondue.
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Sugar Comparison |
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Nutrition Facts/serving-1 slice |
|
|
This Recipe |
Traditional Sugar Recipe |
|
Calories |
183 |
570 over 2.5 time more |
|
Carbohydrates |
19g |
74g almost 3.5 times more |
|
Total Sugars Fiber |
3g |
50g almost 17 times more |
|
Fiber |
less than 1g |
less than 1g |
|
Fat |
10g |
28g almost 3 times more |
|
Cholesterol |
75mg |
133mg |
|
Sodium |
144mg |
204mg |
|
Protein |
5g |
7g |
What a substantial difference in calories, carbs, sugar and fat.
Variation Lemon Pound Cake
Prepare above recipe but omit almond extract and replace with 1 ½ tsp. lemon extract. for variety. Try drizzling raspberry sauce ( see page no 49 ) on the cake or dipping it in your favorite fruit fondue (see page 64)
Lisa's Note: This cake has a crusty top that is atypical of most pound cakes, but it sure is scrumptions nonetheless.
Chocolate Layer Cake
Serving size: 1 slice total servings: 12
Make sure ingredients are at room temperature. . Pre measure all ingredients prior to mixing so you reduce the possibility of over mixing.
1 ¾ cups + 2 tbsp unbleached flour
½ cup + 1 tbsp cocoa powder
¼ tsp sea salt
1 tsp baking soda
¾ tsp baking powder
½ cup unsalted butter softened
3 large eggs
2 large egg white
3 ¾ tsp stevia extract
½ cup instant nonfat dry milk
½ cup nonfat plain yogurt
¼ cup water
1/3 cup unsweetened applesauce
1 tsp vanilla extract
Preheat oven to 350O F sprey with canola oil spray and two 8 layer cake pans... Remove excess spray by wiping pan with paper towels; sift floue, cocoa power, salt, baking soda and baking power. Mix sifted ingredients and set aside. Beat butter with electric mixer. Quickly beat in eggs and egg white one at time .Add stevia . The mixer will not cream as it does in traditional sugar recipes rather the butter will still be separate from the eggs. But it will incorporate when dry ingredients are added. Scrape bottom and sides of mixing bowl periodically to assure thorough mixing. Add dry milk to butter /egg and continue mixture. Heat yogurt for 15 seconds in microwave on high. . Mix in yogurt, water applesauce and vanilla to butter /eggs mixing for only about 1 to 2 minutes. Remove about half of liquid mixture from mixing bowl and set aside.
Divede sifted ingredients into thirds in a large bowl . Place first third in a separate bowl. With electric mixer on medium high speed mix first third of dry ingredients with half of liquid ingredients for 30 seconds. Scrape sides of bowl for better incorporation. Mix in another third of sifted ingredients and serape sides of bowl again. Mix for about 30 second. Add the remaining half of liquid ingredients and mix for 30 seconds. Than add last third of flour mixing and mix for about 30 seconds. Scrape sides of bowl again. Be sure not to over mix.
Pour butter into pans and smoothen top of cake with a knife. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Let cakes cooling pans before removing. Run knife around edges of cake pans to help loosen cakes. Frost with desired icing
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Sugar Comparison |
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Nutrition Facts/serving-1 slice |
|
|
This Recipe |
A leading Chocolate Cake Mix |
|
Calories |
202 |
270-25%more |
|
Carbohydrates |
23g |
35g-1.5 times more |
|
Total Sugars Fiber |
3g |
21g-7 times more |
|
Fiber |
2g |
1g |
|
Fat |
10g |
13g |
|
Cholesterol |
75mg |
55mg |
|
Sodium |
213mg |
350mg |
|
Protein |
7g |
3g |
|
|
|
|
With these nutritional specs you won't mind giving your kind these cupcakes or splurge for yourself
Variation: Chocolate Cupcakes
Serving size: 1 cupcake, total servings: 17
Sprey cupcake pans with canola oil spray .If you prefer to use paper cups in the pan be sure to spray them since the butter may stick to the paper. Then pour batter in to cupcake pans ( or paper cup) and bake for 180 to 20 or or until toothpick inserted in center come out clean. Yields 17 cupcakes. I know it's an odd number, but I like the size of the cupcake this way. Of you can add less if you want to squeeze 18 out of the recipe.
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Nutrition Facts/serving |
|
|
|
|
|
Calories |
143 |
|
Carbohydrates |
16g |
|
Total Sugars Fiber |
2g |
|
Fiber |
2g |
|
Fat |
7g |
|
Cholesterol |
53mg |
|
Sodium |
150mg |
|
Protein |
5g |
Lisa's Note: As much as would love recommend freezing this cake for later used, I don't suggest it. I have tried freezing it and although it and although it's still good when thawed, it's not as moist as before freezing. Bottom line enjoys it as soon as possible after you make it. Store it in a plastic cake container or on a plate with plastic wrap over it at room temperature until ready to serve. Serve within two days. Ice the cake shortly before serving. After icing the cake is sure store it in the fridge due to the cream cheese in the icing recipe.
If this cake cracks a little when baking don't fret, it will be fine. Once it's removed from the oven and has cooled, the cracks will come together nicely, and you'll be ready to frost a delicious cake .remember that stevia combined with these other ingredients, does not react the same way as sugar in baking, so we must account for that sometimes .The good news is that you will not sacrifice taste, quality or compliments when you family and your friend have it for dessert.
This recipe was by for the most challenging, as well as the must gratifying. I have never seen or tasted such a delicious stevia recipe for a traditional chocolate layer cake with no sugar, just stevia I belive that you and your children will love it. I put it to the test of my kids and they kept asking for more . Just think of how much less sugar your children will ingest when substituting this recipe for mixes or traditional chocolate cake recipes.
No Bake Mint chocolate Cheesecake
Serving size: 1 slice total servings: 16
4 oz.unsweetened baking chocolate
2 tsp stevia extract
¾ tsp peppermint extract
4(8oz) pkgs.neufchatel cream cheese very soft
2 cups water
1 ½ envelopes unflavored gelatin
Melt chocolate in microwave for one minute on power 5 or medium heat level. Stir and heat again for another minute on power 5 or medium heat level. Be careful not to bourn. Add stevia and peppermint extract. Mix well. Combine cream cheese and chocolate mixture using electric mixer. In the meantime, boil water .After water is boiled quickly add gelatin and stir until dissolved. Add to cream cheese mixture and mix well on very low speed .cover spring form pan with homemade crust. Place filling in to spring form pan. Chill for 2 to 3 hours until firm.
Optional: If you don't have time to make your own crust, brackup a prepared piecrust and press firmly down on the bottom of a spring form pan.
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Nutrition Facts/serving |
|
|
|
|
|
Calories |
185 |
|
Carbohydrates |
4g |
|
Total Sugars Fiber |
2g |
|
Fiber |
1g |
|
Fat |
17g |
|
Cholesterol |
43mg |
|
Sodium |
229mg |
|
Protein |
7g |
Prepared cheesecake crust
Chocolate Cheesecake Bites
Serving size: 1 mini muffin cake bite, total servings: 22
1 cup (8oz) heavy cream
2 tsp vanilla extract
½ stevia extract divided
8 oz pkgs.neufchatel cream cheese
¼ cup unsweetened cocoa powder
Prior to making recipe, lay cream cheese out at room temperature for about 1 to 2 hours. Freeze mixing bowl and beaters for 5 minutes. ( this maintains volume so cream does not thin out) sift cocoa power.
In a deep, whip heavy cream until soft peaks form . Add vanilla and ¼ tsp. stevia extract or 5 stevia packets and whip until stiff peaks form. In a separate mixing bowl, mix cream cheese until soft using 2 to 3 tbsp.of the whipping cream mixture to thin the cream cheese . Once the cream cheese is smooth, add the cocoa and the other ¼ tsp.stevia extract ( or remaining stevia packets). mixing well . The chocolate cream cheese mixture will be thick. Place mixer on high speed and add chocolate cream cheese mixture to the whipped cream. Scrape sides of bowl for thorough blending of ingredients and mix.
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Nutrition Facts/serving |
|
|
|
|
|
Calories |
68 |
|
Carbohydrates |
1g |
|
Total Sugars Fiber |
0g |
|
Fiber |
0g |
|
Fat |
7g |
|
Cholesterol |
23mg |
|
Sodium |
45mg |
|
Protein |
1g |
Cream Cheese Icing
Make enough to spread on the pumpkin bars
½ tsp stevia extract
3 tbsp 25 milk
1 ½ pkg (12 oz) Neufchatel cream cheese, softened
Stir stevia and milk in a small bowl until stevia dissolves and is mixed thoroughly. Add this to cream cheese in a larger bowl and mix ingredients with hand mixer until smooth and fluffy. Spread immediately on pumpkin bars or other dessert. Will keep in fridge for 3 days in airtight container.
You can substitute regular cream cheese, but I prefer Neufchatel cream cheese because it offers virtually the same flavor with less calories and fat.
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Nutrition Facts/serving |
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|
|
|
|
Calories |
113 |
|
Carbohydrates |
2g |
|
Total Sugars Fiber |
0g |
|
Fiber |
0g |
|
Fat |
10g |
|
Cholesterol |
33mg |
|
Sodium |
172mg |
|
Protein |
4g |
Versatile vanilla Icing
Make enough to spread on a large pound cake or one layer cake.
3 tbsp.2% milk
½ tsp. stevia extract
1 ½ tbsp. vanilla extract
1 ½ pkgs. (12 oz) Neufchatel cream cheese, softened
Stir milk stevia and vanilla in a small bowl until stevia dissolves and is mixed thoroughly. Add this to cream cheese in a larger bowl and mix ingredients with hand mixer until smooth and fluffy. Spread immediately on pumpkin bars or other dessert. Will keep in fridge for 3 days in airtight container.
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Nutrition Facts/serving |
|
|
|
|
|
Calories |
120 |
|
Carbohydrates |
2g |
|
Total Sugars Fiber |
less than 1g |
|
Fiber |
0g |
|
Fat |
10g |
|
Cholesterol |
33mg |
|
Sodium |
173mg |
|
Protein |
4g |
Chocolate Icing
Make enough to spread on a pound cake or one layer cake.
4 tbsp.2% milk
½ tsp. stevia extract
4 tbsp. cocoa powder
1 ½ pkgs.(12 oz) Neufchatel cream cheese, softended
Stir milk and stevia in a small bowl until stevia dissolves and is mixed thoroughly. Add cocoa power and stir until well blended. Add this to cream cheese in a larger bowl and mix together with hand mixer until smooth and fluffy. Spread immediately on cake or other dessert. Will keep in fridge for 3 days in airtight container.
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Nutrition Facts/serving |
|
|
|
|
|
Calories |
120 |
|
Carbohydrates |
3g |
|
Total Sugars Fiber |
less than 1g |
|
Fiber |
less than 1g |
|
Fat |
11g |
|
Cholesterol |
33mg |
|
Sodium |
174mg |
|
Protein |
5g |
Sugar Comprison: One of the leading store bought brands of chocolate icing has 14o calories, 22 grams of carbohydrates (19 are sugar), 5 gram of fat and no protein.
Variation Chocolate Icing with Unsweetened Chocolate
Make enough to spread on a pound cake or one layer cake.
3 bsp.2% milk
1 tsp stevia extract
1oz.unsweetened baking chocolate bar
1 ½ pkgs.(12 oz) Neufchatel cream cheese, softended
Stir milk and stevia in a small bowl until stevia dissolves and is mixed thoroughly.Brack chocolate bar into small pices and melt for 30 seconds on high in microwave. Stir and heat another 20 to 30 seconds. Stir until chocolate is completely melted. Add milk and stevia mixture to chocolate and stir until well blended. Heat an additional 20 seconds. Stir until thoroughly mixed. Mix cream cheese with wire whisk of electric mixer. Then add chocolate and milk mixture to cream cheese and mix with hand mixer smooth and fluffy.
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Nutrition Facts/serving |
|
|
|
|
|
Calories |
100 |
|
Carbohydrates |
2g |
|
Total Sugars Fiber |
1g |
|
Fiber |
0g |
|
Fat |
9g |
|
Cholesterol |
25mg |
|
Sodium |
132mg |
|
Protein |
4g |
Beverages
Use the recipes in this section as a foundation for you to create your own dessert beverage masterpieces. Mix and match your favorite flavorings in the coffee beverages. Try a combination of fruits and flavorings in the shakes. You are limited only by your imagination, so have fun.
Frosty Espresso Frappe
Serving Size: 12 fl.oz. Total Serving: 2(24 fl.oz)
6 tbsp decaffeinated espresso coffee
9 oz water
1/8 stevia extract
8 oz ice cubes (about 5 ice cubes, enough to make 8 oz crushed ice)
8 oz nonfat milk
¼ tsp ground cinnamon
Drop espresso by the tablespoon in the basket filter of your espresso machine and add 9 oz. water. When brewed, add stevia to coffee and stir thoroughly. Refrigerate for 2 to 3 hours. Crush ice in blender. Make sure to stop and start blender a few time to give the ice a chance to settle to the bottom before blending again. Stop when ice has a snowy consistency. Add chilled coffee milk and cinnamon. Blend for about 15 seconds. Fill each large glass halfway and then fill both to the top to account for foam. Use spoon for occasional stirring since coffee will separate as you drink it.
Optional: Garnish with ground chocolate, cocoa powder, ground cinnamon, nutmeg or vanilla powder for add visual appeal and flavor. Enjoy with your favorite biscotti or cannoli.
Sugar Comparison
When you compare coffee beverages from leading retail coffeehouses with the beverages listed in these recipe, you find the biggest drawbacks are crab, sugar, and caloric content. For virtually the same ingredients as the stevia recipe ( nonfat milk, coffee, etc), but with the addition of sugar, comparable coffee beverages offer these ranges of nutritional facts 24g to 34g carbs, 22g to 28 g total sugars and 120 to 160 calories. This information is based on 12 fl. oz. with no additional ingredients.
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Nutrition Facts/serving |
|
|
Calories |
79 |
|
Carbohydrates |
13g |
|
Total Sugars |
6g |
|
Fiber |
0g |
|
Fat |
0g |
|
Cholesterol |
2mg |
|
Sodium |
59mg |
|
Protein |
6g |
Frosty Coffee Frappe
Serving Size: 12 fl.oz. Total Serving: 2(24 fl.oz)
8 oz. freshly brewed decaffeinated coffee
1/8 tsp stevia extract
8 oz ice cubes (about 5 ice cubes, enough to make 8 oz crushed ice)
8 oz nonfat milk
¼ tsp ground cinnamon
Stir stevia in hot coffee until dissolved. Refrigerate coffee for 2 to 3 hours. Crush ice in blender. Make sure to stop and start blender a few time to give the ice a chance to settle to the bottom before blending again. Stop when ice has a snowy consistency. Add coffee milk and cinnamon. Blend for about 15 seconds. Fill each large glass halfway and then fill both to the top to account for foam. Use spoon for occasional stirring since coffee will separate as you drink it.
Optional: Garnish with ground chocolate, cocoa powder, ground cinnamon, nutmeg or vanilla powder for add visual appeal and flavor. Enjoy with your favorite biscotti or cannoli.
Variation: Frosty Chocolate Frappe
Add ¼ tsp. vanilla extract and replace nonfat milk with nonfat or low fat chocolate milk. This will add some crabs and calories due to the additional sugar in the chocolate milk.
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Nutrition Facts/serving |
|
|
Calories |
45 |
|
Carbohydrates |
7g |
|
Total Sugars |
6g |
|
Fiber |
0g |
|
Fat |
0g |
|
Cholesterol |
2mg |
|
Sodium |
55mg |
|
Protein |
4g |
Maple Coffee Frost
Serving Size: 12 fl.oz. Total Serving: 2(24 fl.oz)
16 oz. freshly brewed decaffeinated coffee
1/8 tsp stevia extract
¼ tsp maple extract
8 oz ice cubes (about 5 ice cubes, enough to make 8 oz crushed ice)
½ cup prepared whipped cream topping
Stir stevia in hot coffee until dissolved. Refrigerate coffee for 2 to 3 hours. Remove coffee fro fridge and stir in maple extract. Crush ice in blender. Make sure to stop and start blender a few time to give the ice a chance to settle to the bottom before blending again. Stop when ice has a snowy consistency. Add coffee and whipped cream. Blend for about 15 seconds. Fill each large glass halfway and then fill both to the top to account for foam. Use spoon for occasional stirring since coffee will separate as you drink it.
Optional: Garnish with ground chocolate, cocoa powder, ground cinnamon, nutmeg or vanilla powder for add visual appeal and flavor. Enjoy with your favorite biscotti or cannoli.
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Nutrition Facts/serving |
|
|
Calories |
115 |
|
Carbohydrates |
less then 1g |
|
Total Sugars |
0g |
|
Fiber |
0g |
|
Fat |
13g |
|
Cholesterol |
41mg |
|
Sodium |
15mg |
|
Protein |
less then 1g |
Chocolate Coffee Treat
Serving Size: 9 fl.oz. Total Serving: 2(18 fl.oz)
8 oz. freshly brewed decaffeinated coffee
¼ tsp stevia extract
½ tsp almond extract
2 tbsp cocoa powder
8 oz nonfat milk
½ cup prepared whipped cream topping
Pour brewed coffee into a bowl. Stir stevia, almond and cocoa powder into hot coffee. Add whipped cream to coffee mixture and stir until thoroughly. Pour milk into a microwave safe container and heat on high power for 1 minute. Add milk to coffee/ whipped cream mixture and stir. Pour liquid mixture into the blender. Blend for about 20 seconds. Pour into glasses or mugs.
Optional: Garnish with ground chocolate, cocoa powder, ground cinnamon, nutmeg or vanilla powder for add visual appeal and flavor. Enjoy with your favorite biscotti or cannoli.
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Nutrition Facts/serving |
|
|
Calories |
163 |
|
Carbohydrates |
10g |
|
Total Sugars |
6g |
|
Fiber |
2g |
|
Fat |
12g |
|
Cholesterol |
44mg |
|
Sodium |
66mg |
|
Protein |
6g |
Strawberry Banana Shake
Serving Size: 8 fl.oz. Total Serving: 2(16 fl.oz)
8 oz nonfat milk
Pinch to 1/8 tsp stevia extract
3 tbsp silken or soft tofu
1 ripe banana
4 fresh or frozen strawberries
1 tbsp raw wheat grem
Combine milk, stevia, tofu, fruit, and wheat germ in blender and blend until smooth. Serve immediately in large glasses. For added visual place fresh strawberry on side of glass.
Variation: I Fruit Sensations Shake
Replace banana and strawberry with the following blueberries, raspberries, mangoes and blackberries or a combination thereof for a fruit shake taste sensation.
Variation: II Chocolate Banana Shake
Replace strawberry with 1 tbsp .cocoa powder and 1/16 to 1/8 tsp stevia extract.
Variation: III Fruit Yogurt Shake
Replace the tofu with low fat or nonfat plain yogurt.
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Nutrition Facts/serving |
|
|
Calories |
134 |
|
Carbohydrates |
25g |
|
Total Sugars |
16g |
|
Fiber |
3g |
|
Fat |
1g |
|
Cholesterol |
2mg |
|
Sodium |
57mg |
