LOW-FAT CHEESECAKE
This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.
Provided by Food Network Kitchen
Categories dessert
Time 10h
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
- Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
- Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
- Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
- Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
Nutrition Facts : Calories 229, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 61 milligrams, Sodium 319 milligrams, Carbohydrate 24 grams, Protein 11 grams
CITRUS-ALMOND POUNDCAKE
This poundcake is richer, moister and more flavorful than any you've tasted, and it's not difficult to make. (Much of it is done in the food processor; do not pulse more than you must.) The consistency and flavor rely on the almond paste in the batter, and a simple soak of lemon juice, orange juice and sugar; the cake acts like a sponge, absorbing the sweetened citrus juice. A word of advice about this or any other Bundt cake: butter and flour the pan well. Even nonstick Bundt pans can be tricky. There's nothing more frustrating than having your cake fall partly out, leaving the pretty top bit clinging to the pan.
Provided by Mark Bittman
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
- Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
- Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
- Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 9 grams, Sodium 117 milligrams, Sugar 59 grams, TransFat 0 grams
CITRUS POUND CAKE
Provided by Ruth Cousineau
Categories Cake Mixer Egg Dessert Bake Lemon Orange Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
- Sift together flour, baking powder, and salt.
- Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
- Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
- Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.
CITRUS POUND CAKE
Use both orange and lemon zest to brighten the flavor of this pound cake.
Provided by Food Network Kitchen
Time 4h
Yield 8-10
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12-cup fluted tube or Bundt pan.
- Sift the flour, nutmeg and salt into a medium bowl. Whisk the half-and-half, vanilla and almond extracts and eggs in a large liquid measuring cup or bowl.
- Beat the butter in a large bowl, using an electric mixer, on medium speed until smooth, about 1 minute. Reduce the speed to low and slowly add the granulated sugar. Once all the sugar is incorporated, increase the speed to medium and beat until light and fluffy, scraping down sides of the bowl occasionally, about 4 minutes. Beat in the orange and lemon zests. Reduce the speed to low, gradually beat in the flour mixture until incorporated and then slowly beat in the egg mixture. Stir a few times with a rubber spatula to ensure the batter is well mixed (it will be thick).
- Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into cake comes out clean and the top springs back when lightly pressed, about 1 1/2 hours. Cool in the pan on a wire rack for 10 to 15 minutes, then invert the cake onto the rack to cool completely.
- Dust the cake with confectioners? sugar if using.
ULTRA-DELISH LOW-FAT CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.
LOW FAT LEMON POUND CAKE
Tweaked recipe from America's Test Kitchen; the recipe does not seem to be available online anymore... My only change is that I substitute fat-free greek yogurt for the low-fat sour cream, but I'll bet Splenda for Baking can also be subbed for the sugar.
Provided by Raquel Grinnell
Categories Dessert
Time 1h25m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. Zest and juice lemons, saving each separately. Combine flour, baking powder and salt in large mixing bowl. In another bowl whisk together the yogurt, lemon juice and vanilla.
- Add zest to sugar in large mixing bowl. Add butter and shortening to sugar mixture and beat until it's light and fluffy. Then add eggs in one at a time, mixing to combine.
- Alternate between incorporating the flour and the sour cream mixture into the butter/egg mixture. Three additions of flour, in between two additions of the sour cream mixture. Mix until just combined.
- Spray a loaf pan with non-stick spray, pour in batter and tap on counter to dislodge any bubbles. Bake for 60-70 minutes or until toothpick inserted into middle comes out clean. Remove to cooling rack.
- If you prefer a super-moist cake, poke deep holes with wooden skewer or similar tool to help glaze penetrate. Glaze while cake is still warm. If you prefer the glaze to coat the top of the cake, don't poke holes and allow cake to cool before glazing.
- To glaze, mix together confectioner's sugar and lemon juice and drizzle generously over cake. Serve alone, or with berries, reduced-fat Cool Whip, ice cream, you name it!
Nutrition Facts : Calories 403.1, Fat 14.5, SaturatedFat 7.5, Cholesterol 118.7, Sodium 258.8, Carbohydrate 61.8, Fiber 1, Sugar 37.3, Protein 7.3
COLD OVEN POUND CAKE
Cold oven pound cake bakes slowly as the oven temperature rises, allowing more time for leavening. The result is the fluffiest pound cake you've ever had.
Provided by Cheryl Day
Yield Serves 12 to 16
Number Of Ingredients 9
Steps:
- Butter a 10-inch (25 cm) Bundt pan, making sure to get into all the crevices. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a large measuring cup or small bowl, mix together the milk and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter on medium-high speed until very light and fluffy, about 3 minutes.
- Turn the speed down to low and gradually add the sugar. Then increase the speed to medium-high and continue beating for 2 to 3 minutes, until the mixture is very light and fluffy.
- Reduce the speed to low again and add the eggs one (50 g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary.
- Add the flour mixture in thirds, alternating with the milk mixture, beginning and ending with the flour and scraping down the sides and bottom of the bowl as necessary.
- Remove the bowl from the mixer stand (if using) and, using the rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Pour the batter into the prepared pan and spread evenly with a spatula.
- Place the pan on the middle rack of the cold oven and set the oven temperature to 325°F (165°C). Bake for 60 to 70 minutes, until the cake is golden on top; a cake tester inserted in the center should come out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then invert it onto another rack, turn right side up, and let cool completely.
- Dust the cooled cake generously with confectioners' sugar, if desired. The cake can be stored in an airtight container at room temperature for up to 5 days.
LOW-FAT PUMPKIN CAKE
Make and share this Low-Fat Pumpkin Cake recipe from Food.com.
Provided by KGCOOK
Categories Dessert
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Spray a 13x9-inch pan with non-stick cooking spray.
- In small bowl combine all dry ingredients.
- Set aside.
- In large mixing bowl, whip egg beaters with electric mixer until fluffy.
- Blend in sugar, pumpkin, oil, and applesauce until smooth.
- Gradually add dry mixture to egg mixture. Blend until smooth.
- Pour into prepared pan.
- Bake at 350°F for 35-40 minutes or until wooden pick inserted into center comes out clean.
- Edges will appear golden brown.
- Cool cake completely before frosting with fat-free whip or fat-free cream cheese frosting.
- Cream Cheese Frosting Directions:.
- Beat cream cheese until smooth.
- Add vanilla and mix.
- Gradually add powdered sugar mixing in sugar until you get to the consistency you desire.
Nutrition Facts : Calories 214.1, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.9, Sodium 325.6, Carbohydrate 44.1, Fiber 1.3, Sugar 31.1, Protein 3.4
CITRUS SUNSHINE POUND CAKE
Provided by Dan Langan
Categories dessert
Time 2h30m
Yield One 10-inch Bundt cake (16 servings)
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Generously spray a 10-cup Bundt pan with nonstick baking spray with flour.
- Add the butter, sugar, salt, baking powder, vanilla, oil and citrus zests to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 4 minutes. Stop the mixer and scrape the bowl and beater. Add the eggs, 2 at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
- Add 1 1/2 cups cake flour and blend on low to combine. Add the cream and buttermilk and blend on low to combine. Scrape the bowl. Add the remaining 1 1/2 cups cake flour, blending on low to combine and then raise the mixer to medium speed and beat for 4 minutes. Transfer the batter to the prepared pan.
- Bake the cake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven.
- Meanwhile, for the syrup: While the cake bakes, juice the lemon and oranges to make 1/2 cup of citrus juice. Transfer the juice to a small saucepan and add the sugar. Bring the mixture to a simmer and swirl the pan to dissolve the sugar. Turn off the heat. Reserve the syrup at room temperature while the cake bakes.
- When you've removed the cake from the oven, use a toothpick to pierce the top crumb of the cake about 30 times and then slowly pour the syrup evenly over the hot cake. Cool the cake in the pan for about 30 minutes before turning out of the pan on a wire rack to cool completely before serving.
THE BEST POUND CAKE
This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!
Provided by RBLAIR
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 9
Steps:
- Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
- Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 65.2 g, Cholesterol 75.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 227.9 mg, Sugar 44.8 g
LOW FAT PUMPKIN CAKE FROM MIX
I'm pretty lazy but also like low fat food. I made it up using spice cake mix so I don't have to worry about baking powder, spices, etc, and I leave out the oil. Use less water but the same number of eggs per the box. My husband likes this with cream cheese frosting (not so low fat unfortunately), and it is fast to make. It is a little dense in consistency. I used 8 inch round pans and so the times below are for that size (i.e. follow temperature & times according to box). I have also tried it with apple instead of pumpkin.
Provided by MyraMedstudent
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven 350 degrees.
- grease & flour cake pans (not necessary for silicone pans).
- mix the spice cake mix, pumpkin & eggs. Add water slowly at end to cake batter consistency. Pour into 2 cake pans
- check doneness after 35 min with knife or toothpick (should come out clean).
- cool completely before frosting, if you plan to frost, but it tastes good warm.
Nutrition Facts : Calories 438.4, Fat 14.5, SaturatedFat 3.9, Cholesterol 105.8, Sodium 807.1, Carbohydrate 70.8, Fiber 4, Sugar 42.8, Protein 7.9
LOW FAT POUND CAKE
Here's a delicious, moist pound cake recipe that has very little fat. It gets a headstart from packaged cake mix, but tastes like scratch.
Provided by Claire312
Categories Breads
Time 55m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 7
Steps:
- Coat a 12 cup bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan.
- Beat cake mix and next five ingredients at medium speed with an electric mixer 4 minutes.
- Spoon into pan.
- Bake at 325 for 45 minutes or until a wooden pick interested into center comes out clean.
- Cool in pan on a wire rack 10 minutes.
- Remove from pan, cool completely on wire rack.
Nutrition Facts : Calories 522, Fat 7.2, SaturatedFat 1.8, Cholesterol 1.4, Sodium 731.3, Carbohydrate 106.8, Fiber 1.7, Sugar 7.4, Protein 8
More about "lowfatcitruspoundcake recipes"
10 BEST LOW CARB LOW FAT PANCAKES RECIPES | YUMMLY
From yummly.com
5 LOW-FAT BREAKFAST RECIPES - THE SPRUCE EATS
From thespruceeats.com
7 CRISPY, CRUNCHY LOW-CARB SNACKS THAT WON'T BUST …
From allrecipes.com
10 BEST LOW FAT LOW ACID RECIPES | YUMMLY
From yummly.com
DR. RACHEL'S BEST COLLECTION OF LOW-FODMAP CAKE
From rachelpaulsfood.com
RECIPE: DEVIL'S FOOD POUND CAKE - DUNCAN HINES …
From duncanhines.ca
THE ULTIMATE LOW-FAT FOOD LIST (WITH LOW-FAT DIET …
From bistromd.com
HOW TO MAKE A HEALTHIER POUND CAKE - FOOD NETWORK
From foodnetwork.com
10 BEST LOW CARB LOW FAT BREAKFAST RECIPES | YUMMLY
From yummly.com
LOW FAT CAKE RECIPES | MYRECIPES
From myrecipes.com
BEST LOW FAT DOG FOODS FOR PANCREATITIS - PAWSTER
From pawster.com
LOW-FAT SNACKS - INSIDER
From insider.com
THE 10 BEST LOW-PROTEIN DOG FOODS IN 2022 - PETMAG
From petmag.com
3FATCHICKS ON A DIET! – DIET & WEIGHT LOSS SUPPORT
From 3fatchicks.com
LOW-FAT RECIPES | ALLRECIPES
From allrecipes.com
LOW-FAT CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THE TOP 10 LOW FAT DOG FOODS AVAILABLE IN CANADA
From canadianpetconnection.ca
10 BEST LOW FAT LOW CALORIE ANGEL FOOD CAKE RECIPES - YUMMLY
From yummly.com
14 BEST LOW FAT DOG FOOD FOR PANCREATITIS 2022 - AAFRC
From aafrc.org
LOW FODMAP POUND CAKE (GLUTEN-FREE AND LACTOSE-FREE)
From karlijnskitchen.com
GOOD LOW-FAT BREAKFAST MEALS TO MAKE | HEALTHY EATING - SFGATE
From healthyeating.sfgate.com
LOW-FAT PANCAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
43 HEALTHY LOW-CARB FOODS THAT TASTE INCREDIBLE
From healthline.com
EASY LOW-FAT LUNCH IDEAS - THE SPRUCE EATS
From thespruceeats.com
42 LOW-CARB DISHES FOR YOUR NEXT POTLUCK | TASTE OF HOME
From tasteofhome.com
BEST KETO POUND CAKE RECIPE - HOW TO MAKE KETO POUND CAKE
From delish.com
EASY OLD FASHIONED POUND CAKE RECIPE - ONLY 4 INGREDIENTS!
From cookiesandcups.com
20 LOW FODMAP SNACKS YOU’LL LOVE TO EAT
From drruscio.com
27 BEST LOW-CARB SNACKS - HEALTHLINE
From healthline.com
THE BEST LOW FAT DOG FOOD FOR 2022 (GOOD FOR PANCREATITIS)
From a-z-animals.com
LOW-FAT CAKES RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LOW FAT CHEESECAKE - GIMME DELICIOUS FOOD
From gimmedelicious.com
13 LOW-FAT FOODS THAT ARE GOOD FOR YOUR HEALTH
From healthline.com
LOW-FAT SNACK RECIPES | EATINGWELL
From eatingwell.com
7 BEST LOW-FAT DOG FOODS IN 2022 - REVIEWS & TOP PICKS | PET KEEN
From petkeen.com
MAKING LOW FAT CAKES FROM REGULAR CAKE MIX - THE SPRUCE EATS
From thespruceeats.com
LOW FAT CITRUS POUND CAKE RECIPE - FOOD.COM
From food.com
You'll also love