Luto Ni Aling Doray # 266 - Peppermint Angel Food Cake

For Cake:
1 - 16 oz. package of angel food cake mix
10 striped round peppermint candies, crushed (1/3 cup)


For Sauce:
3/4 cup sugar
1/3 cup unsweetened cocoa
4 teaspoons cornstarch
1/2 cup evaporated skim milk
1 teaspoon vanilla


Prepare cake according to package directions. Gently fold
in crushed candy. Pour into un-greased 10 inch tube pan.


Bake according to package directions. Cool inverted.
In a saucepan stir sugar, unsweetened cocoa, and cornstarch
together. Add evaporated skim milk. Stir. Cook and stir
constantly until thick. Then cook 2 minutes more. Remove
from heat and add 1 teaspoon vanilla.


Chill remaining sauce and re-warm before serving.


To serve, slice cake and serve with warm sauce
over each serving. Cake can be decorated with additional
crushed peppermint candy.

Luto Ni Aling Doray # 262 - Mississippi Mud Cake

6 tablespoons soft, reduced-calorie margarine, melted
1 1/2 cups sugar
1/2 cup cocoa powder, sifted
1/2 cups all-purpose flour
1/2 cup self-rising flour
1/3 cup ground almonds
3 egg whites


1. Preheat oven to 375F.


2. Coat base and sides of a 6-inch square
nonstick pan with cooking spray.


3. Combine margarine and sugar in a medium bowl.
Stir in cocoa, flours and almonds.


4. Beat egg whites in a small bowl with electric mixer
until soft peaks form. Fold into cocoa mixture.


5. Spread into prepared pan. Bake about 40 minutes.


6. Cool in pan. Cut into 8 slices and serve.

Luto Ni Aling Doray #198 - PINEAPPLE UPSIDE−DOWN CAKE

1 (14 oz.) can unsweetened crushed
pineapple in juice, undrained
1/4 C. pecan pieces (optional)
2 T. lemon juice
1 3/4 tsp. Equal Measure or 6 pkg. sweetener
or 1/4 C. Spoonful
1 tsp. cornstarch
4 T. margarine (at room temperature)
3 1/2 tsp. Equal Measure or 12 pkg.
sweetener or 1/2 C. Spoonful
1 egg
1 C. cake flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1/3 C. buttermilk

Drain pineapple, reserving 1/4 cup juice.

Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8-inch
square or 9-inch round cake pan; spread mixture evenly in pan.

Beat margarine and Equal in medium bowl until fluffy; beat in egg.

Combine flour, baking powder, baking soda and spices in small bowl. Add to
margarine mixture alternately with buttermilk,1/4 cup reserved pineapple juice
and remaining 1 tablespoon Equal, beginning and ending with dry ingredients.

Spread batter over pineapple mixture in cake pan. Bake in preheated 350ºF oven
until browned and wooden pick inserted in center comes out clean, about
25 minutes. Invert cake immediately onto serving plate. Serve warm or at room
temperature. Yields 8 servings.

NOTE: If desired, maraschino cherry halves may be placed in bottom of cake
pan with pineapple mixture.

Nutritional information per serving: cals:156, prot:3 g, carbos:22 g, fat:7 g,
choles:27 mg, sod:257 mg

Food Exchange:1 1/2 bread,1 fat 46% calorie reduction from traditional recipe

Luto Ni Aling Doray #109 - Peppermint Angel Food Cake

For Cake:
1 - 16 oz. package of angel food cake mix
10 striped round peppermint candies, crushed (1/3 cup)

For Sauce:
3/4 cup sugar
1/3 cup unsweetened cocoa
4 teaspoons cornstarch
1/2 cup evaporated skim milk
1 teaspoon vanilla

Prepare cake according to package directions. Gently fold
in crushed candy. Pour into un-greased 10 inch tube pan.

Bake according to package directions. Cool inverted.
In a saucepan stir sugar, unsweetened cocoa, and cornstarch
together. Add evaporated skim milk. Stir. Cook and stir
constantly until thick. Then cook 2 minutes more. Remove
from heat and add 1 teaspoon vanilla.

Chill remaining sauce and re-warm before serving.

To serve, slice cake and serve with warm sauce
over each serving. Cake can be decorated with additional
crushed peppermint candy.

Luto Ni Aling Doray #107 - Mississippi Mud Cake

6 tablespoons soft, reduced-calorie margarine, melted
1 1/2 cups sugar
1/2 cup cocoa powder, sifted
1/2 cups all-purpose flour
1/2 cup self-rising flour
1/3 cup ground almonds
3 egg whites

1. Preheat oven to 375F.

2. Coat base and sides of a 6-inch square
nonstick pan with cooking spray.

3. Combine margarine and sugar in a medium bowl.
Stir in cocoa, flours and almonds.

4. Beat egg whites in a small bowl with electric mixer
until soft peaks form. Fold into cocoa mixture.

5. Spread into prepared pan. Bake about 40 minutes.

6. Cool in pan. Cut into 8 slices and serve.

Luto Ni Aling Doray #91 - Cocoa Angel Food Cake

1 1/2 cups egg whites (about 12 egg whites)
3/4 cup sifted whole-wheat pastry flour or sifted unbleached flour
1/4 cup unsweetened cocoa powder
1 teaspoon cream of tartar
1 teaspoon vanilla
1/2 cup honey

Fresh fruit (such as strawberries, raspberries, blueberries
or peaches)

Place the egg whites in a 5- or 6-quart bowl. Let stand at room
temperature for 30 minutes.

Meanwhile, sift the flour and cocoa powder together 4 times; set
aside. Using an electric mixer, beat the egg whites on high speed
until foamy. Add the cream of tartar and vanilla. Then beat on
medium speed until the egg whites form soft peaks. Add the honey,
1 tablespoon at a time, and continue beating on medium speed until
the egg whites form stiff peaks but are not dry.

Sift 1/4 of the flour mixture over the egg whites and fold in using
a wire whisk or large spatula. Repeat sifting and folding in the
flour 3 more times.

Spoon the batter into an ungreased 10" tube pan with a removable
bottom. Use a thin knife to cut through the batter to remove any
large air pockets. Bake at 350F for 30 to 35 minutes or until the
cake springs back when lightly touched. Invert the pan onto a wire
rack and let cool for at least 1 1/2 hours. Then remove the cake
from the pan. Slice and serve with the fresh fruit.

Luto Ni Aling Doray #89 - Chocolate Cherry Layer Cake

3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 package (16 oz.) angel food cake mix
1 1/4 cups water
1 can (20 oz.) lite cherry pie filling

Prepared chocolate frosting (reduced-fat if possible)

Chocolate shavings

Preheat oven to 350F. Line a jelly roll pan with wax paper
(pan should be appproximately 10 by 15 by 1 or 11 by 17 by 1). Whisk
together cocoa, sugar and boiling water. Cool mixture to lukewarm.
Prepare angel food cake mix per package directions, using 1 1/4 cup
water and adding cocoa mixture. Spread batter evenly into prepared
jelly-roll pan. Bake 20 minutes or until top looks dry. Invert
onto a large wire rack. Remove the pan and wax paper; cool. Slice
cake into three equal parts. Start with cake, top with cherry pie
filling, then top that with more cake and more pie filling and end
with cke layer. Frost and decorate with chocolate shavings.

Luto Ni Aling Doray #88 - Chocolate Candy Cheesecake

1 cup graham cracker crumbs
1 egg white, slightly beaten
1 tablespoon light butter or margarine
1 - 8 oz. bar light cream cheese, softened
1 - 8 oz. bar fat-free cream cheese, softened
1/2 cup sugar
3 egg whites
1/3 cup unsweetened cocoa powder
1/2 cup plain nonfat yogurt
1 teaspoon vanilla extract
2 light Milky Way bars, cut up
1/4 cup fat-free caramel ice cream topping

Preheat oven to 350F. Spray a 9 inch pie pan with nonstick spray oil.

In a small bowl, mix graham cracker crumbs, 1 egg white, and melted
margarine until well moistened. Press crust evenly into prepared pie
pan, set aside.

In a large mixing bowl, combine both bars of cream cheese and sugar.

Beat with a mixer until fluffy. Beat in egg whites, cocoa, yogurt,
and vanilla until smooth. Fold in candy bar pieces and pour into
prepared pie pan. Bake at 350F for 60 to 65 minutes or until center
is set. Let stand at room temperature about 15 minutes. Top with
caramel topping and refrigerate until served.

Luto Ni Aling Doray # 68 - Chocolate Kahlua Cake

1 (18.25 oz.) box devil's food cake mix
1 small (1 oz.) box sugar-free instant
chocolate pudding mix
1 C. nonfat vanilla yogurt
1/4 C. vegetable oil
1/3 C. skim milk
1 large egg
3 large egg whites
1/3 C. Kahlúa liqueur
1/3 C. semisweet chocolate chips
Cocoa


Preheat oven to 350ºF.


Coat a 13 x 9-inch baking pan with nonstick cooking spray and dust with cocoa.


Place all ingredients except chocolate chips in a large bowl. Beat with mixer
for 2 minutes or until well blended. Stir in chocolate chips.


Pour batter into prepared pan and bake for 50 minutes, or until a wooden pick
inserted in middle comes out clean. Cool before cutting.


Nutritional Information Per Serving: 205 calories; 8 g fat; 31 g Carbohydrates;
3 g Protein; 13 mg cholesterol; 209 mg sodium


Diabetic Exchanges: 2 Bread/Starch; 1 1/2 Fat

Luto Ni Aling Doray #46 - Pineapple Upside−Down Cake

1 (14 oz.) can unsweetened crushed
pineapple in juice, undrained
1/4 C. pecan pieces (optional)
2 T. lemon juice
1 3/4 tsp. Equal Measure or 6 pkg. sweetener
or 1/4 C. Spoonful
1 tsp. cornstarch
4 T. margarine (at room temperature)
3 1/2 tsp. Equal Measure or 12 pkg.
sweetener or 1/2 C. Spoonful
1 egg
1 C. cake flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1/3 C. buttermilk

Drain pineapple, reserving 1/4 cup juice.

Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8-inch
square or 9-inch round cake pan; spread mixture evenly in pan.

Beat margarine and Equal in medium bowl until fluffy; beat in egg.

Combine flour, baking powder, baking soda and spices in small bowl. Add to
margarine mixture alternately with buttermilk,1/4 cup reserved pineapple juice
and remaining 1 tablespoon Equal, beginning and ending with dry ingredients.

Spread batter over pineapple mixture in cake pan. Bake in preheated 350ºF oven
until browned and wooden pick inserted in center comes out clean, about
25 minutes. Invert cake immediately onto serving plate. Serve warm or at room
temperature. Yields 8 servings.

NOTE: If desired, maraschino cherry halves may be placed in bottom of cake
pan with pineapple mixture.

Nutritional information per serving: cals:156, prot:3 g, carbos:22 g, fat:7 g,
choles:27 mg, sod:257 mg

Food Exchange:1 1/2 bread,1 fat 46% calorie reduction from traditional recipe

Luto Ni Aling Doray #41 - Chocolate Candy Cheesecake

1 cup graham cracker crumbs
1 egg white, slightly beaten
1 tablespoon light butter or margarine
1 - 8 oz. bar light cream cheese, softened
1 - 8 oz. bar fat-free cream cheese, softened
1/2 cup sugar
3 egg whites
1/3 cup unsweetened cocoa powder
1/2 cup plain nonfat yogurt
1 teaspoon vanilla extract
2 light Milky Way bars, cut up
1/4 cup fat-free caramel ice cream topping

Preheat oven to 350F. Spray a 9 inch pie pan with nonstick spray oil.
In a small bowl, mix graham cracker crumbs, 1 egg white, and melted
margarine until well moistened. Press crust evenly into prepared pie
pan, set aside.
In a large mixing bowl, combine both bars of cream cheese and sugar.
Beat with a mixer until fluffy. Beat in egg whites, cocoa, yogurt,
and vanilla until smooth. Fold in candy bar pieces and pour into
prepared pie pan. Bake at 350F for 60 to 65 minutes or until center
is set. Let stand at room temperature about 15 minutes. Top with
caramel topping and refrigerate until served.

Luto Ni Aling Doray #16 - Brownies

1/2 C. light margarine
2 (1 oz.) squares unsweetened chocolate
2/3 C. granulated sugar
2 large eggs
3 T. skim milk
1 tsp. vanilla extract
1 C. all-purpose flour
1 1/4 tsp. Sweet 'N Low®
1/4 tsp. baking soda
1/8 tsp. salt
1/4 C. chopped walnuts or pecans (optional)

Preheat oven to 350°F.
In a medium saucepan melt margarine and chocolate over low heat.
Remove from heat and beat in sugar, eggs, milk and vanilla extract
until well combined. Stir in flour, Sweet 'N Low, baking soda and salt.
Fold in nuts

Spread batter into an 8-inch square baking pan sprayed with nonstick
vegetable cooking spray. Bake 20 minutes or until a wooden pick
inserted in the center comes out clean. Cool on a wire rack before
cutting into squares. Makes 16 servings

Per serving: 133 calories, 3 g protein, 17 g carbohydrate, 7 g fat
(2 g saturated fat), 27 mg cholesterol, 113 mg sodium

Diabetic exchanges: 1 starch/bread, 1 1/2 fat

Luto Ni Aling Doray #12 - Barbadian Cake

1 1/2 cups white sugar
2 cups butter
4 1/2 teaspoons baking powder
3 cups all−purpose flour
4 eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups milk

Preheat oven to 400F. Lightly grease and flour one 9 or 10 inch
bundt pan. By hand, with a spatula, cream butter and sugar together
until light and fluffy. Add eggs all at once and beat well. Sift the
flour and the baking powder together. Add to butter mixture along with
1 cup of the milk. Continue to beat well (the batter will be doughy).
Add the remaining 1 cup of milk along with the vanilla and almond
extracts. Pour batter into the prepared pan.
Bake at 400F for 1 hour. Reduce heat to 350F and continue baking for
15 minutes longer.