Glazed Chocolate-Pumpkin Bundt Cake
Ingredients:
1 cup all-purpose, flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
Glaze & Garnish
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
Preparation
1.To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2.Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3.Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4.Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5.To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
2 tablespoons mini chocolate chips
Nutrition
Per serving: 234 calories; 5 g fat (1 g sat, 3 g mono); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.
Marbled Pumpkin Cheesecake
Ingredients
Crust
1 cup gingersnap cookie crumbs, (about 20 cookies)
1 tablespoon canola oil
Filling
20 ounces low-fat cottage cheese, (2 1/2 cups)
12 ounces reduced-fat cream cheese, (1 1/2 cups), softened
1 cup sugar
4 tablespoons cornstarch, divided
1 large egg
2 large egg whites, or 4 teaspoons dried egg whites, reconstituted according to package directions
8 ounces reduced-fat sour cream, (1 cup)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon lemon juice
3/4 cup unseasoned pumpkin puree
3 tablespoons dark brown sugar
2 tablespoons unsulfured molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Preparation
1.Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Coat a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
2.To prepare crust: Combine crumbs and oil in a bowl. Press into the bottom of the pan.
3.To prepare filling & bake cheesecake: Puree cottage cheese in a food processor until very smooth, scraping down the sides of the workbowl once or twice. Add cream cheese, sugar and 3 tablespoons cornstarch; process until smooth. Add egg, egg whites, sour cream, vanilla and salt; blend well. Measure 3 1/2 cups of the batter into a separate bowl; stir in lemon juice. To the remaining filling, add pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch; blend well.
4.Pour about 1 cup of the vanilla filling into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Alternate the remaining fillings in the same manner; concentric circles will form as they spread. To create a marbled effect, gently swirl a knife or skewer through the fillings.
5.Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
6.Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Coat a knife with cooking spray and run it around the edge of the cake. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.
Nutrition
Per serving: 221 calories; 6 g fat (3 g sat, 2 g mono); 27 mg cholesterol; 30 g carbohydrates; 9 g protein; 1 g fiber; 220 mg sodium; 174 mg potassium.
Ingredients
Crust
1 cup gingersnap cookie crumbs, (about 20 cookies)
1 tablespoon canola oil
Filling
20 ounces low-fat cottage cheese, (2 1/2 cups)
12 ounces reduced-fat cream cheese, (1 1/2 cups), softened
1 cup sugar
4 tablespoons cornstarch, divided
1 large egg
2 large egg whites, or 4 teaspoons dried egg whites, reconstituted according to package directions
8 ounces reduced-fat sour cream, (1 cup)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon lemon juice
3/4 cup unseasoned pumpkin puree
3 tablespoons dark brown sugar
2 tablespoons unsulfured molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Preparation
1.Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Coat a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
2.To prepare crust: Combine crumbs and oil in a bowl. Press into the bottom of the pan.
3.To prepare filling & bake cheesecake: Puree cottage cheese in a food processor until very smooth, scraping down the sides of the workbowl once or twice. Add cream cheese, sugar and 3 tablespoons cornstarch; process until smooth. Add egg, egg whites, sour cream, vanilla and salt; blend well. Measure 3 1/2 cups of the batter into a separate bowl; stir in lemon juice. To the remaining filling, add pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch; blend well.
4.Pour about 1 cup of the vanilla filling into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Alternate the remaining fillings in the same manner; concentric circles will form as they spread. To create a marbled effect, gently swirl a knife or skewer through the fillings.
5.Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
6.Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Coat a knife with cooking spray and run it around the edge of the cake. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.
Nutrition
Per serving: 221 calories; 6 g fat (3 g sat, 2 g mono); 27 mg cholesterol; 30 g carbohydrates; 9 g protein; 1 g fiber; 220 mg sodium; 174 mg potassium.
Pumpkin Pie
Ingredients
Crust
1 cup all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
1-2 tablespoons ice water
Filling
1 cup canned pumpkin puree
2 large eggs, lightly beaten
2 cups evaporated fat-free milk
1 teaspoon vanilla extract
3/4 cup packed dark brown sugar
1 tablespoon cornstarch
1 teaspoon ground
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Preparation
1.To make crust: Stir together flour, granulated sugar and 1/8 teaspoon salt in a bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter is light brown, about 30 seconds. Transfer to a small bowl to cool. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly. Gradually stir in ice water, adding just enough so that the dough will hold together. Press the dough into a flattened disk.
2.Place two sheets of plastic wrap on the work surface, overlapping them by 2 inches. Place the dough in the center and cover with 2 more overlapping sheets of plastic wrap. Roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough over a 9-inch pie plate. Remove the remaining plastic wrap. Fold the edges under at the rim and crimp. Chill the pastry while you prepare the filling.
3.To make filling: Position rack in the lower third of the oven; preheat to 425°F. Whisk together pumpkin, eggs, evaporated milk and vanilla in a mixing bowl. Mix brown sugar, cornstarch, cinnamon, ginger, nutmeg and 1/4 teaspoon salt in a small bowl. Rub through a sieve into pumpkin mixture and whisk until incorporated.
4.Pour the filling into the prepared crust and bake for 12 minutes. Reduce the heat to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes longer. During baking, cover the edges with foil if they are browning too quickly. Cool on a rack.
Nutrition
Per serving: 285 calories; 8 g fat (2 g sat, 4 g mono); 59 mg cholesterol; 45 g carbohydrates; 8 g protein; 2 g fiber; 210 mg sodium; 386 mg potassium.
Ingredients
Crust
1 cup all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
1-2 tablespoons ice water
Filling
1 cup canned pumpkin puree
2 large eggs, lightly beaten
2 cups evaporated fat-free milk
1 teaspoon vanilla extract
3/4 cup packed dark brown sugar
1 tablespoon cornstarch
1 teaspoon ground
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Preparation
1.To make crust: Stir together flour, granulated sugar and 1/8 teaspoon salt in a bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter is light brown, about 30 seconds. Transfer to a small bowl to cool. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly. Gradually stir in ice water, adding just enough so that the dough will hold together. Press the dough into a flattened disk.
2.Place two sheets of plastic wrap on the work surface, overlapping them by 2 inches. Place the dough in the center and cover with 2 more overlapping sheets of plastic wrap. Roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough over a 9-inch pie plate. Remove the remaining plastic wrap. Fold the edges under at the rim and crimp. Chill the pastry while you prepare the filling.
3.To make filling: Position rack in the lower third of the oven; preheat to 425°F. Whisk together pumpkin, eggs, evaporated milk and vanilla in a mixing bowl. Mix brown sugar, cornstarch, cinnamon, ginger, nutmeg and 1/4 teaspoon salt in a small bowl. Rub through a sieve into pumpkin mixture and whisk until incorporated.
4.Pour the filling into the prepared crust and bake for 12 minutes. Reduce the heat to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes longer. During baking, cover the edges with foil if they are browning too quickly. Cool on a rack.
Nutrition
Per serving: 285 calories; 8 g fat (2 g sat, 4 g mono); 59 mg cholesterol; 45 g carbohydrates; 8 g protein; 2 g fiber; 210 mg sodium; 386 mg potassium.
Riesling Baked Pears
Ingredients
4 ripe pears, preferably Bosc, with stems, washed and dried
2 cups Riesling or other fruity white wine
1/4 cup honey
4 cinnamon sticks
4 bay leaves
4 strips orange zest
Preparation
1.Preheat oven to 400°F.
2.Cut a thin slice off the bottom of each pear, so they will stand upright. Arrange the pears in a 9- to 10-inch pie pan or similar baking dish. Whisk wine and honey in a medium bowl until well blended; pour over the pears. Add cinnamon sticks, bay leaves and orange zest to the wine mixture around the pears.
3.Roast the pears, basting every 15 minutes, until they are wrinkled and tender, 45 minutes to 1 hour, depending on the type of pear used.
4.Use a slotted spoon to transfer the pears to shallow dessert bowls. Pour the wine mixture into a small saucepan; bring to a boil. Boil until slightly thickened, about 6 minutes. Drizzle over the pears and garnish with the cinnamon sticks, bay leaves and orange zest. Serve warm, at room temperature or chilled.
Nutrition
Per serving: 241 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 43 g carbohydrates; 1 g protein; 4 g fiber; 2 mg sodium; 176 mg potassium.
Ingredients
4 ripe pears, preferably Bosc, with stems, washed and dried
2 cups Riesling or other fruity white wine
1/4 cup honey
4 cinnamon sticks
4 bay leaves
4 strips orange zest
Preparation
1.Preheat oven to 400°F.
2.Cut a thin slice off the bottom of each pear, so they will stand upright. Arrange the pears in a 9- to 10-inch pie pan or similar baking dish. Whisk wine and honey in a medium bowl until well blended; pour over the pears. Add cinnamon sticks, bay leaves and orange zest to the wine mixture around the pears.
3.Roast the pears, basting every 15 minutes, until they are wrinkled and tender, 45 minutes to 1 hour, depending on the type of pear used.
4.Use a slotted spoon to transfer the pears to shallow dessert bowls. Pour the wine mixture into a small saucepan; bring to a boil. Boil until slightly thickened, about 6 minutes. Drizzle over the pears and garnish with the cinnamon sticks, bay leaves and orange zest. Serve warm, at room temperature or chilled.
Nutrition
Per serving: 241 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 43 g carbohydrates; 1 g protein; 4 g fiber; 2 mg sodium; 176 mg potassium.
"So whether you eat or drink or whatever you do, do it all for the glory of God." 1 Corinthians 10:31 (New International Version)
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