Posted by Carole-Anne on December 16, 2008
We just love this delightful coffee cake or dessert as you wish, which we have reduced the amount of what we call the “baddies” in cooking. If you are diabetic you may replace the sugar with Stevia’; notice the cream cheese is the light or low-fat and the flour is a Nutri-Flour which is half regular flour and half whole wheat. Apples maintain healthy living for all of us, no matter what age.
1/2 cup softened butter
1/3 cup sugar
1/2 tsp vanilla
1 cup Nutri-Flour by Robin Hood
1/8 tsp cinnamon
1 package 8 oz reduced-calorie cream cheese
1/4 cup sugar
1 free range, organic egg
1-1/2 tsp vanilla
1/3 cup sugar
3/4 tsp cinnamon
4 cups Granny Smith apples, sliced and peeled
Now Follow Me:
Cream butter and 1/3 cup sugar until light and fluffy.
Add vanilla and beat well.
Add flour and cinnamon and beat well.
Spread onto bottom and 1 inch up sides of a 9-inch springform pan and set aside.
Beat light cream cheese and 1/4 cup sugar until fluffy.
Beat in the egg and vanilla; then spread onto crust.
Combine remaining sugar and cinnamon in a large bowl adding apples into mixture.
Arrange apples in an attractive pattern on top of filling.
Bake at 450°F for 10 minutes. Reduce heat to 400°F/200°C and bake 25 minutes.
Cool apple mixture thoroughly and serve..
Makes 8 deliciously healthy living servings. Enjoy!
At Healthy Recipes, we try to make our desserts or muffins or cakes with the leastamount of fats; remember one serving please! Enjoy!
Posted by Carole-Anne on June 15, 2008
Healthy Recipes loves this recipe because one can have a piece without feeling guilty. It is healthy – has only 2/3 cup sugar in the entire recipe. Rhubarb is healthy – provides fibre and the almonds, orange and lemon rind are all healthy.
INGREDIENTS:
1 1/2 cups Nutriblend Flour (Robin Hood)
1 1/2 cups ground almonds
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt finely ground
1/2 cup unsalted butter, softened
2/3 cup granulated sugar (or Splenda sugar replacement)
4 eggs, separated
2 tsp finely grated orange rind
2 tsp finely grated lemon rind
4 tsp lemon juice (organic)
1/2 tsp pure vanilla extract
1/2 tsp almond extract
3/4 cup buttermilk
COMPOTE INGREDIENTS:
4 cups cut rhubarb pieces 1/2 inch in length
1/4 cup granulated sugar
2 strips orange rind
2 tbsp orange juice
1 tbsp pure vanilla
NOW FOLLOW ME:
Whisk together flour, almonds, baking powder, soda, sea salt and set aside.
In a large bowl, beat butter with sugar until fluffy and light, adding egg yolks, one at a time, beating for at least 30 seconds after each.
Beat in orange and lemon rinds, lemon juice and vanilla and almond extracts.
Stir into flour; then alternately with buttermilk, and flour, making 3 additions of flour and two of buttermilk.
Beat egg whites until frothy and fold into buttermilk mixture.
Scrape into butter parchment lined 9 by 13 inch baking dish.
Bake in 350F oven until center springs back – 40 minutes - remove and let cool.
For the Rhubarb Compote – in a saucepan, stir together rhubarb, sugar, vanilla and orange rind and juice, removing any seeds.
Bring to a boil, reduce heat and simmer for 2 – 5 minutes until rhubarb is tender. Add a dash of cornstarch to thicken. Let cool.
To serve, remove cake from pan to fancy platter and spoon compote over the cake. This is a dreamy recipe for our collection.
Healthy Recipe will serve approximately 12 people.