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BHENDRICK2 Posts: 1,204
7/3/14 4:36 P

canned pumpkin is great in cakes also beans

KASTRA Posts: 369
7/3/14 4:24 P

Thought about adding food coloring to the icing but figured someone biting into a blue one and getting a lemon taste might have too much of a tastebud surprise, lol.

Oh, this is the icing I'm making:

The icing itself is pretty hefty on the calories (110 cals) if it takes all of it to ice the 12 cupcakes, but I think I can do it with just half (56 cals) to one-third (37 cals) of the total batch. Don't want to overpower the light angel food cupcakes, you know! Then just a few cute slices of strawberry for decoration. Considered blueberry on some, but I don't like them and asked around and no one else was interested.

EELPIE Posts: 2,700
7/3/14 4:04 P

I'm doing cupcakes, too - just easier to deal with for a large party.

lol...but I'm just doing red white and blue ones (regular, full fatty) emoticon

KASTRA Posts: 369
7/3/14 3:49 P

I'm sorry, I didn't see the additional responses! Most of those look so tasty... I ended up deciding on this angel food cake recipe because I love that it's already factored for cupcakes.

I really wanted something pre-portioned because "I" am much less likely to eyeball super-size my slice, and my boy likes to get the same sized servings as well so there's no "you get the kid-sized piece" sort of deal if someone else does the slicing.

Instead of the food coloring meringue, I'm making lemon zest icing and topping with slices of fresh strawberry. If I can get the portions and totals right, each cupcake should come in somewhere around 120-200 calories. Won't know with 100% certainty until I bake and can drop my actual totals into the recipe calculator.

But, so looking forward to my yummy creations and the family has given the thumbs-up in anticipation too!

Edited to Add: Also doing cupcakes because we have 13 people (but one is diabetic and does not indulge in sweet treats unless they're super-low carb) and my cupcake pan has 12 slots. There will be just enough for everyone to have ONE and no leftovers to take home (they always send everyone's leftovers home with the person that made them).

Edited by: KASTRA at: 7/3/2014 (15:56)
MC0387 SparkPoints: (1,824)
Fitness Minutes: (109)
Posts: 40
7/3/14 12:26 P

I made this last year and it was a hit:

Edited by: MC0387 at: 7/3/2014 (12:26)
MICHELLEXXXX SparkPoints: (12,067)
Fitness Minutes: (5,920)
Posts: 3,739
6/29/14 9:17 P

Bananas can replace eggs in many recipes.

ANARIE Posts: 13,175
6/29/14 8:34 P

I made this last fall and it was FABULOUS.

I used white whole wheat flour and non-fat yogurt, and we just ate it plain. It would be amazing with fresh fruit, and a little dab of real whipped cream would put it over the top. It's not low-calorie by any stretch of the imagination, but to me it's more like real food than most cakes. If I were making it to serve with berries, especially blueberries, I would probably use lemon instead of orange in the cake.

MANDIETERRIER1 Posts: 17,285
6/29/14 6:27 P

A pound cake can be lower in calories. Angel food cake is an option.

I tried apple sauce once. And Greek yogurt another time. It made an awful cake. We ended up throwing it away. Me and my family are foodies

Edited by: MANDIETERRIER1 at: 6/29/2014 (22:18)
KASTRA Posts: 369
6/29/14 6:05 P

Definitely planning on enjoying just a small piece, but want that piece to be as nutritionally sound as able when talking about a baked good.

I didn't even think of angel food cake! emoticon Thank you! I was thinking of pre-portioning by way of making cupcakes, but using that idea, I have a shortcake pan with a side design that looks like basketweave which would look so cute with some berries and a bit of cream in the "basket." Oh, I think that will be cute! I'm on it, now. Thanks for the nudge in the right direction.

KCLAIRE1992 SparkPoints: (916)
Fitness Minutes: (505)
Posts: 19
6/29/14 5:16 P

I second the angel food cake with whipped cream and fresh berries. Angel food cake is so much lower in calories then "normal" cake and still tastes delicious.

KENDILYNN SparkPoints: (22,924)
Fitness Minutes: (24,670)
Posts: 2,738
6/29/14 5:07 P

I have swapped the oil for applesauce (1:1) and I don't think anyone noticed the difference. It did, however, have a shorter shelf-life, as it started getting sticky/soggy the next day (much sooner than I've noticed with traditionally baked cakes). But I like the idea of the angel food cake with fresh berries. I think even the non-dieters would choose that.

ALGEBRAGIRL Posts: 1,925
6/29/14 1:49 P

You could make a delicious cake and just cut a thin slice for yourself. You could also just have coffee or tea and some fruit for your own dessert, bringing fresh fruit to cut at the party.

Edited by: ALGEBRAGIRL at: 6/29/2014 (13:51)
LUANN_IN_PA Posts: 25,392
6/29/14 1:06 P

Personally, I would do an angel food cake with fresh strawberries and blueberries, with whipped topping.
Red, white and blue!

KASTRA Posts: 369
6/29/14 12:58 P

We have a family Fourth of July thing coming up, and I've been asked to bring a cake. I agreed because I'd like to be able to enjoy a piece without too big a hit to my calorie budget, and the next person on the potential baking list tends to make super-tasty but super calorie-dense options that I'd have a hard time squeezing into my weekly meal planning.

I want to make a vanilla cake with strawberry icing or topping of some variety. I saw a "cake hack" of swapping the eggs and oil for greek yogurt. Has anyone done this? Does it taste good? Are there other, tastier ways of reducing the calorie content while still producing a tasty cake?

Also, anyone have a recipe or suggestion for a strawberry icing or topping that is tasty but not too big a hit on calories?

Edited to Add: Using artificial sweetners is not an option. My husband and son both get vicious migraines from artificial sweetners.

Edited by: KASTRA at: 6/29/2014 (13:00)
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