Apple Fritter Cake

Ok....don't be an 'ingredientaphobe'! Yup....made that word up! If you ignore recipes because they have a long list of ingredients, you are the definition of 'ingredientaphobe'. If you look at the list, you probably have 99% of the ingredients in your refrigerator/pantry to make this delicious cake. It's easy too!

APPLE FRITTER CAKE

Makes 12 Servings

1 Serving = 6 PointsPlus™

 

FILLING:
2 cups sliced & peeled apples
1/3 cup Splenda granulated
1/2 tsp cinnamon
pinch nutmeg
2 TBSP cornstarch
2 TBSP water
PLUS: 1/2 cup brown sugar
1/2 tsp cinnamon

CAKE:

1/3 cup light butter, softened
3/4 cup Splenda granulated
1/2 cup unsweetened applesauce
1 tsp vanilla
1/2 cup fat-free egg substitute
2 1/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup light sour cream (or Yogurt)

GLAZE:

1 1/2 cup powdered sugar
1 tsp vanilla
4 TBSP fat-free milk

 

FILLING:

Mix all the filling ingredients EXCEPT the PLUS ingredients in a medium saucepan. Cook on low heat for 5 – 7 minutes, stirring constantly until the sauce has thickened and apples are a bit soft. Set aside to cool. In a small bowl, mix the PLUS ingredients until well combined; set aside.

CAKE:

Preheat oven to 350º. Spray a 9x13 baking pan. Set aside.

Cream butter and Splenda @3 minutes. Add the applesauce and vanilla, mix until combined. Slowly add the egg substitute and beat well.

Whisk together the dry ingredients. Add to the butter mixture alternating with the sour cream, starting with the dry and ending with the dry. Beat until just combined. Batter will be 'thick & gooey'.

PUT THE CAKE TOGETHER:

Spoon half the batter in the sprayed pan and spread out as much as possible. Spoon the cooled apples over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of the PLUS mixture (brown sugar mix) over the apples. Cover with the rest of the batter, spreading as carefully as possible to cover the apples. Sprinkle with the rest of the PLUS ingredients.

 

Bake 45 – 55 minutes or until a wooden toothpick comes out clean.

GLAZE:

While the cake is baking, mix all the glaze ingredients together until it's the consistency you want (not too thin tho). When cake comes out of the oven, immediately but carefully pour onto the hot cake. Try to pour evenly and/or tilt the cake to spread. If any glaze accumulates in the corners of the pan, carefully pour into the bowl you mixed the glaze in and pour back over the cake.

This can be served warm or cooled. It would be delicious with a GOOD French Vanilla Ice Cream!

MY SPIN: I used the light sour cream because I had it in the fridge. The next time I make this, I'll use more than 2 cups of apples......probably 3. Also, you all should know by now that I love cinnamon, so I use heaping measurements.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life!!
Jan

Apple Angel Cake

This is another one of those recipes that has gone viral on Facebook. Everyone 'shares' it on their page. I just had to try it. This is really good......and super easy!

APPLE ANGEL CAKE

Makes 12 Servings

1 Serving = 4 PointsPlus™

 

1 can (20 oz.) Sugar-Free apple pie filling
1 box Angel Food Cake mix (the one-step kind)

Preheat oven to 350º. Spray a 9x13” baking dish or pan.

In a large bowl, mix the 2 ingredients together.

 

 

Pour in the sprayed baking dish or pan and spread evenly.

 

 

Bake 20 – 25 minutes or until the top is golden.

MY SPIN: The ONLY thing I would do differently is cut the apple slices in half.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Pistachio Fluff Stuff

I shared this treat with my Tuesday meeting on 6/4/13. I originally made a strawberry cake that turned out......well let's just say it ended up in the trash can!!!  I really wanted to bring a treat to the meeting and didn't have much time, so I came up with this. And they really liked it!!!

PISTACHIO FLUFF STUFF

Makes 8 Servings

1 Serving = 3 PointsPlus™

3 cups Non-fat Greek vanilla yogurt (I used Great Value brand)

1 tub (8 oz.) Whipped Topping, thawed
1 pkg (1 oz.) Jell-o sugar-free/fat-free pistachio pudding mix
Fresh strawberries, cut up, as many as you want!

Mix all ingredients together. Refrigerate for @2 hours.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Spinach Pasta

Who says you can't eat pasta and stay within your PointsPlus™? Certainly NOT me!!!  I was a tad leery about this recipe at first since you don't cook and drain the pasta. But it's really good!! Very colorful as well.

SPINACH PASTA

Makes 6 Servings

1 Serving = 4 PointsPlus™

1 an (14.5 oz) Italian style diced tomatoes, undrained

2 cups multi-grain penne pasta, uncooked
1 cup water
1 pkg (6 or 9 oz.) baby spinach leaves
1/2 cup Kraft 2% shredded Italian 3 Cheese Blend

Bring tomatoes, pasta and water to boil in a large saucepan; stir. Cover and simmer on medium-low for 10 minutes or just until pasta is tender.

Add half of the spinach; simmer covered for 2 minutes or until just wilted. Repeat with the rest of the spinach.

Serve topped with the cheese.

MY SPIN: I didn't have the 2% cheese so I used what you see in the picture of the ingredients. The next time I make this I'm going to put some garlic in it.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Strawberry Clafoutis

I spent a good part of yesterday searching for new/different strawberry recipes.  When I came across this one, I thought it sounded 'impressive'. Make this and your friends will think you're a gourmet French chef! Just the name sounds complicated, but it's not.

STRAWBERRY CLAFOUTIS

(pronounced klah-foo-tee)

Makes 8 Servings

1 Serving = 2 PointsPlus™

2 cups strawberries
1/4 cup PLUS 4 TBSP Splenda granulated, divided
1 TBSP corn starch
2 tsp light butter
3/4 cup fat-free egg substitute
1 1/4 cup fat-free milk
1/2 cup all-purpose flour
1 TBSP grated orange rind
1 TBSP vanilla
pinch of salt
OPTIONAL: powdered sugar for dusting

Wash, hull and halve the strawberries; let them drain. Place in a bowl and toss with 1/4 cup Splenda. Let the berries rest at room temperature for a couple of hours.

Preheat oven to 350º. Spray a 9” pie dish.

Drain the strawberries. In a medium bowl, toss the strawberries with the cornstarch. Arrange the berries cut side down in the pie dish. Dot with the butter and set aside.

Whisk together the egg substitute, milk, flour, 4 TBSP Splenda, grated orange rind, vanilla and salt. Pour over the berries.

 

Bake for 1 hour or until set in the center.

Cool on a wire rack. Clafoutis will 'deflate' while cooling.

OPTIONAL: Dust with powdered sugar when serving.

MY SPIN: I think the next time I make this I'm going to try using 1 tsp lavender instead of the orange rind.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Banana Berry Coffee Cake

It's not blueberry season ... yet ... but they were on sale at the local grocery store and looked yummy.....and they sat in the fridge while I wasn't feeling well. And then there were the bananas sitting on the counter getting more and more ripe each day. So what did I do? I went to Tidwell's and bought another flat of strawberries!!  OY!!!  Time to get busy! First things first......is this delicious coffee cake I 'whipped up' this morning. Oh is it good!!!!!

BANANA BERRY COFFEE CAKE

Makes 9 Servings

1 Serving WITH Nuts = 4 PointsPlus™

1 Serving WITHOUT Nuts = 3 PointsPlus™

 

1 3/4 cups PLUS 1 tsp all-purpose flour, divided
5 TBSP Splenda granulated
4 TBSP light butter, cold
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup fat-free egg substitute
1/3 cup fat-free milk
1 cup mashed very ripe bananas
1 1/2 cups blueberries (if frozen, do NOT that)
1/4 cup chopped walnuts – optional

Preheat oven to 350º. Spray an 8x8” baking dish.

In a small bowl, whisk together 3/4 cup flour and Splenda granulated. Cut in the cold butter with a pastry blender or 2 forks using 'scissor' motions until mixture resembles coarse crumbs. Place 1/2 of this mixture in a medium bowl.

In the medium bowl (from above), add 1 cup flour, baking powder, baking soda, cinnamon and nutmeg; mix well. Add egg substitute, milk and mashed bananas; mix just until combined being careful not to overmix.

Toss the berries with the 1 tsp flour. Stir into the batter along with the chopped walnuts if you use them.

Spread evenly in the baking dish and sprinkle the reserved topping on the batter.

Bake 40 – 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool on a wire rack.

MY SPIN: I used a little more than 1 1/2 cups of blueberries and a heaping tsp of cinnamon. I would put some cinnamon in the topping mixture that is reserved to add a little more flavor to the topping of the finished coffee cake.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan