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                        APPLE COFFEE CAKE


Apples and raisins provide the moistness, which means less oil can be used in this low saturated fat, low cholesterol, and low sodium coffee cake.

5 C tart apples, cored, peeled, chopped
1 C sugar
1 C dark raisins
1/2 C pecans, chopped
1/4 C vegetable oil
2 tsp vanilla
1 egg, beaten
2-1/2 C   sifted all-purpose flour
1-1/2 tsp   baking soda
2 tsp   ground cinnamon
 

Preheat oven to 350 F.
Lightly oil a 13x9x2-inch pan.

1-In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes.
2-Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients.
3-Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving.
Yield: 20 servings--Serving Size: 3-1/2-inch x 2-1/2-inch piece

Each serving provides:

Calories: 188
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 11 mg
Sodium: 68 mg
 
                                FROSTED CAKE



Use skim milk and low fat cream cheese to lower the saturated fat and calories in this special-occasion cake.
Cake:
2 1/4 cups  cake flour
2 1/4 teaspoons   baking powder
4 tablespoons  margarine
1 1/4 cups sugar
4  eggs
1 teaspoon vanilla
1 tablespoon orange peel
3/4 cup  skim milk

Icing:
3 ounces  low fat cream cheese
2 tablespoons skim milk
6 tablespoons  cocoa
2 cups  sifted confectioners sugar
1/2 teaspoon  vanilla extract
 

Preheat the oven to 325 F.
1-Grease with small amount of cooking oil or use nonstick cooking oil spray on
a 10-inch round pan (at least 2 1/2 inches high). Powder pan with flour. Tap out excess flour.
2-Sift together flour and baking powder.
3-In a separate bowl, beat together margarine and sugar until soft and creamy.
4-Beat in eggs, vanilla, and orange peel.
5-Gradually add the flour mixture alternating with the milk, beginning and ending with flour.
6-Pour the mixture into the pan. Bake for 40 to 45 minutes or until done. Let cake cool for 5 to 10 minutes before removing from the pan. Let cool completely before icing.

Icing:

Cream together cream cheese and milk until smooth. Add cocoa. Blend well.
Slowly add sugar until icing is smooth. Mix in vanilla.
Smooth icing over top and sides of cooled cake.
Yield: 16 servings--Serving size: 1 slice

Each serving provides:

Calories:   241
Total fat:  5 g
Saturated fat:  2 g
Cholesterol:  57 mg
Sodium:  273 mg
Calcium:  70 mg
Iron:   2 mg