Category: Dessert

From the Kitchen of Jeanne Turner

1 box reduced fat Betty Crocker or Duncan Hines Yellow cake mix
1/2 cup sugar
1/3 cup vegetable oil
1/4 cup water
1 cup egg substitute e.g. Egg Beaters
2 (8 oz) containers Dannon fat free yogurt (pour off watery liquid)
3 teaspoons lemon juice
1 tablespoon poppy seeds (optional)

Combine all ingredients. Pour into greased Bundt pan. Bake at 350 degrees according to package directions. Cool for ten minutes. Turn upside down on serving plate. Best if made the day before eating.

From the kitchen of Sandy Hayden

1/4 cup margarine (1/2 stick), softened
3 3 oz. packages cream cheese (I use one 8 oz.)
1 egg yolk
1 tablespoon orange juice
1 teaspoon grated orange peel (I use fresh)
1 box orange (or lemon) cake mix
1 cup raisins
1/2 cup chopped nut meats (walnuts)
3 tablespoon dried basil

Mix together margarine, cheese, yolk, juice.

Add dry cake mix.

Stir in raisins, nuts, peel and basil.

Chill dough. (I do not chill dough).

Form into balls the size of a walnut. Yes dough is sticky. The following was not in the original recipe. I roll the sticky balls in granulated sugar so the fork doesn’t stick.

Place on buttered cookie sheet. Flatten each ball with a fork.

Bake at 350 degrees for fifteen minutes. Leave on cookie sheet briefly when they come out of oven.

Note: Since some people are allergic to nuts I leave them out when taking to a group function. For a bake sale, put in nuts, but label.

Carrot-Raisin Cake

The name is almost a misnomer – this can be used for a fast breakfast, or “I don’t want to be bothered lunch” or even as a cake. If properly wrapped it keeps fresh and moist for days. Recipe is from a California friend and her brother.

1 1/2 teaspoon baking soda
1/4 cup warm water
1 1/2 cup. shredded carrot
1 cored apple shredded (or 1/2/ big red pear)
1/2 cup plain yogurt
3/4 cup sugar
1/4 cup canola oil
2 egg whites
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
1 cup raisins
1 cup white flour
1 cup whole wheat flour.

Heat oven to 325.

Shred carrots and 1 green apple in small cuisanart or by hand.

Mix soda and warm water set aside.

In large bowl combine carrots, apple, yogurt, sugar, oil, egg whites, spices, raisins and salt. Mix well. Stir in flours. Mix well. Add soda/water mixture.

Put in well greased 8” or 9” pan, and bake for one hour. Cool on rack in pan 10 minutes. Turn out of pan onto rack and cool.

8 servings.

Calories 268; Prot 4 g.; Chol. 50 g.; Fat 6.4 g.; Na. 285 mg.; Fiber 3.35 g.