Rosemary Shanahan
Full Member
Well, so far it's only the one recipe, but it's a start.. For anyone who's interested/who watches the programme Cook Yourself Thin, I have pointed up one of the recipes they used in last night's programme.
Low-calorie Lemon And Almond Cake
~~~~~~~~~~~~~~~~~~~~~~~~~~
Cooked by Gizzi in Fiona's episode (21/08/07)
- 5 points per serving, based on 8 portions (or you can always halve them again and make 16 portions at 2.5 points each).
- Prep time: 1 hour
- Cooking time: 1 hour
Ingredients
~~~~~~~~
# 2 lemons | 0 pts
# 3 medium eggs | 4 pts
# 200g fructose | 11.5 pts
# 55g plain flour | 2.5 pts
# 200g ground almonds | 20 pts
# 1 tsp baking powder | 0 pts
(# 35g icing sugar | 2 pts)
TOTAL | 40 pts (40/8 = 5 points per portion, or 40/16 = 2.5 points per portion)
How to cook low-calorie lemon and almond cake:
1) Put the lemons in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour.
2) Halve the lemons, remove the pips, then purée in a blender, skin and all.
3) Preheat the oven to 170C. Oil a 20cm, round springform cake tin and line with a disc of baking parchment.
4) Beat the eggs and fructose together until pale and thick.
5) Fold in the flour, baking powder, almonds and lemon purée.
6) Pour into the tin and bake for one hour until the top is golden.
7) Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch. The cake will be fairly dark though.
8) Leave to cool for 10 minutes, then turn out on to a rack and cool completely.
9) Dust with the icing sugar
I feel like making a mess - think I might give this a try at the weekend.
Low-calorie Lemon And Almond Cake
~~~~~~~~~~~~~~~~~~~~~~~~~~
Cooked by Gizzi in Fiona's episode (21/08/07)
- 5 points per serving, based on 8 portions (or you can always halve them again and make 16 portions at 2.5 points each).
- Prep time: 1 hour
- Cooking time: 1 hour
Ingredients
~~~~~~~~
# 2 lemons | 0 pts
# 3 medium eggs | 4 pts
# 200g fructose | 11.5 pts
# 55g plain flour | 2.5 pts
# 200g ground almonds | 20 pts
# 1 tsp baking powder | 0 pts
(# 35g icing sugar | 2 pts)
TOTAL | 40 pts (40/8 = 5 points per portion, or 40/16 = 2.5 points per portion)
How to cook low-calorie lemon and almond cake:
1) Put the lemons in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour.
2) Halve the lemons, remove the pips, then purée in a blender, skin and all.
3) Preheat the oven to 170C. Oil a 20cm, round springform cake tin and line with a disc of baking parchment.
4) Beat the eggs and fructose together until pale and thick.
5) Fold in the flour, baking powder, almonds and lemon purée.
6) Pour into the tin and bake for one hour until the top is golden.
7) Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch. The cake will be fairly dark though.
8) Leave to cool for 10 minutes, then turn out on to a rack and cool completely.
9) Dust with the icing sugar
I feel like making a mess - think I might give this a try at the weekend.