Thanks for joining me Over Coffee
A writer by passion and profession, I've been writing since I was old enough to know how, so establishing a weblog
seemed a natural progression. By adding a blog to my site, I can speak about my passions and life, share my writing, art
and photos, and comment on current events.
Sunday, March 02, 2003
The First of our Just Desserts I picked out my first dessert recipe from the cookbooks I borrowed from the library, and it's even relatively healthy! The book is called Simply Healthful Cakes: Delicious New Low-Fat Recipes, and I thought I'd share in case you'd like to try it along with me. I have noted appropriate substitutions for vegans.
Pineapple Meringue Torte Butter or non-fat spray for preparing pans 2 cups cake flour 2 cups sugar 1 tbsp baking powder 1 can (1-lb 4 oz) of crushed pineapple, packed in water/juice, undrained 1/2 tsp salt 2 tsps of vanilla 6 egg whites, slightly below room temperature (or a suitable substitution such as Ener-G Egg Replacer) 1/2 cup chopped toasted cashew nuts 2-1/2 cups low-fat (non-dairy) whipped topping
Preheat oven to 350 degrees F. Lightly butter bottom and sides of three 9" layer cake pans.
Sift together cake flour, 1-1/3 cups sugar, baking powder and 1/2 tsp salt into large mixing bowl.
Drain pineapple, reserving 1 cup pineapple juice. Puree 1/2 cup of crushed pineapple and reserved pineapple for frosting. Combine 1 cup reserved pineapple juice, 1/2 cup pureed pineapple and 1 tsp of vanilla in a small bowl. Quickly stir into dry ingredients. (I'm not sure what the rush is...but, hey, that's what it says!)
Beat 3 egg whites (or equivalent substitute) until soft, smooth peaks form. Fold half into pineapple mixture until blended. Fold in remaining whites just until blended. Divide the batter among the prepared pans, spreading evenly.
Beat remaining 3 egg whites (or equivalent) and remaining 1/4 tsp of salt until foamy. Gradually add remaining 2/3 cup of sugar, beating until stiff but not dry. Fold in remaining 1 tsp of vanilla and cashews. Spoon dollops of meringue evenly over three pans of cake batter. Spread meringue.
Bake for 20 to 25 minutes, or until wooden pick inserted in the center comes out clean. Let cool in pans for 5 minutes, then turn out onto wire racks to cool completely. Combine reserved pineapple and whipped topping. Spread between layers and over top and sides. Chill.
Makes 16 servings. 212 calories, 3 G protein, 5 G fat; 42 G carbohydrate, 199 MG sodium, 1 MG cholesterol.
If you check my recipe page, you'll find a recipe from PETA for a tofu whipped topping that might be a suitable substitute in this recipe -- if you aren't interested in the store bought non-dairy whipped toppings (especially since some still contain traces of lactose or other dairy elements (despite their names).
The First of our Just Desserts