May 27, 2018

RECIPE CORNER: Low calorie, low fat desserts

July 3, 2013

By Ginger Isham


Strawberry season is here! Let’s hope the growers have a good season. The following cake is easy to make and using powdered cocoa lowers the amount of fat in the recipe. If you do not have a 10-inch tube pan, you could use two loaf pans. Bake a few minutes less than tube pan. Freeze one for later.


Chocolate angel cake, yogurt and strawberries

1 and 1/2 cups egg whites (10-12 large eggs)

1 and 1/2 cups powdered sugar

3/4 cup flour

1/4 cup unsweetened cocoa powder

1 and 1/2 teaspoons cream of tarter

1 cup sugar

1 and 1/2 cups vanilla low-fat yogurt

2 cups fresh strawberries (or blueberries, blackberries, raspberries)


Let egg whites stand at room temperature in a large bowl for 30 minutes. This makes them fluffy when beaten. Mix powdered sugar, flour, cocoa powder till well blended. Beat egg whites with mixer on high until form soft peaks. Gradually add granulated sugar until stiff peaks form.

Sprinkle 1/4 cup dry mix ingredients over egg whites and gently fold in and continue adding little at a time until all blended in. Pour batter into an ungreased 10-inch tube pan. Bake on low rack in 350-degree oven for about 40 minutes. Invert upside down and cool completely. Then loosen sides of cake and remove from pan. To serve, cut into wedges and top with yogurt and sliced fresh strawberries.


Banana split chocolate pudding

1/2 cup sugar

1/4 cup unsweetened cocoa powder

3 tablespoons corn starch

pinch of salt

2 and 1/2 cups skim milk

1 and 1/2 teaspoons vanilla

2 small bananas, sliced

Strawberries-four or more


Mix sugar, cocoa, cornstarch and salt in saucepan. Stir in milk. Cook and stir over medium heat till thickens and is bubbly. I put it in microwave and cook two minutes, stir and cook another two minutes, stir and continue until it bubbles and is thickened. It thickens as it sets. Add vanilla. Pour into a bowl and cover with plastic wrap and chill. Fill four bowls halfway with pudding, add sliced bananas and finish with rest of pudding. Garnish with fresh strawberries.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.


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