Man has always liked sweet things. In times past they braved bee stings before they learnt to control the bees. Later came sugar from cane – so precious that in earlier times it was used more as a condiment is today, merely being sprinkled over food. In more recent times, beets, parsnips, carrots and other foods that are naturally sweet have all been used to provide that sugary flavour. Then, with modern dietetics we began to realise that eating lots of very sweet, fat heavy foods wasn’t the best for the human body.
But we still like that little treat. Hence the popularity of low fat desserts.
Biscotti
1 1/2 cup yellow cornmeal
1 1/2 cup all purpose flour
1/2 cup sugar
1 teaspoon baking powder
9 tablespoons low fat spread
3/4 cup sultanas
2 eggs, beaten
grated zest of 1 lemon or orange
1 teaspoon vanilla extract
2 tablespoons water
How many cookies you get will depend on how big you make them, but it averages at about 3 dozen. They keep well in an airtight container, but only if you don’t let anyone know they are there.
Pre heat oven to 325 F, 170 C, Gas 3. Mix together the cornmeal and flour and then rub in the spread until the mixture resembles bread crumbs. You could do this in a food processor, but you will have to transfer to a bowl before adding the fruit and zest. Beat in the eggs, vanilla and water. Divide the dough into three parts and make these into long log shapes, about 8 inches long and 2 3 inches across. Place these on a non stick baking tray and bake for 20 minutes. Let them cool for a few minutes and then slice diagonally into ¾ inch pieces. Place these cut surface down back on baking trays. These are then baked further for 5 minutes, before turning over for a further 5 minutes. Let them cool on racks and then either eat the lot or store them in an air tight container.
Coffee Brownies
These are great served after a not too rich meal with some fresh fruit – mango pieces, strawberries and so on.
½ cup low fat spread
I cup of sugar
I egg plus another white
I teaspoon of vanilla or almond extract
11/4 cups of all purpose flour
level tablespoon of instant coffee powder ( not granules)
1/3 cup of sifted cocoa powder
1 teaspoon of baking powder
1/3 cup raisins or choc chips
Preheat oven to 350F, 180C, Gas 4
In a large bowl beat together the egg, egg white, low fat spread, sugar and flavoring. Sift together the dry ingredients – cocoa, flour, baking powder and coffee powder and then mix these into the egg mixture. Stir in the fruit or chocolate chips. Pour into a greased or non stick baking pan – 9 inches by 9. Bake for 20 – 25 minutes until a fork inserted comes out clean. Turn out and cut into 25 pieces or fewer larger ones.
Strawberry and Rhubarb Cobbler Serves about 6 unless you all have seconds
I f you haven’t tried the combination of strawberries and rhubarb then there is a taste sensation awaiting you.
For the filling
3/4 cup sugar
2 tablespoons all purpose flour
1 teaspoon cinnamon (optional)
Finely grated orange zest or a teaspoon of marmalade
4 cups rhubarb, chopped
2 cups strawberries halved or sliced
For the Topping
1 cup of all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons low fat spread
2/3 cup low fat buttermilk or yoghurt
Preheat oven to 400 F, 200 C, Gas 6.
Filling In bowl, combine the sugar, flour, cinnamon and orange zest or marmalade. Add rhubarb and strawberries; toss to mix. Spread mixture in an 8 cup shallow glass or ceramic baking dish and bake in for 10 minutes.
Topping Combine the flour, sugar, baking powder, baking soda and salt. Rub in the low fat spread until mixture resembles bread crumbs. Stir in the buttermilk or yoghurt until a soft dough forms. Drop by spoonfuls in 6 evenly spaced mounds on hot fruit. Bake for 25 minutes, or until top is golden. Serve with low fat vanilla ice cream or fromage frais.
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