“Happy Easter” Sweets!
As a kid all we remember is getting a new dress, and a sweet filled Easter Basket. All sweet treats don’t have to be loaded with extra sugar and calories. Make your morning sweet by trying some of these (a little lighter) yummy treats. And end the Easter menu by winding it up on a sweet note as well! Hope you will enjoy these recipes, and Happy Easter!
Glazed, Browned Butter Carrot Cake
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon table salt
1/8 teaspoon ground cloves
1 1/4 cups granulated sugar
1/3 cup canola oil
1 1/4 teaspoons vanilla extract, divided
2 large eggs
3/4 cup plus 3 Tbsp. fat-free evaporated milk, divided
2 cups finely shredded peeled carrots
Baking spray with flour
3 ounces 1/3-less-fat cream cheese, softened
3/4 cup powdered sugar
3 tablespoons chopped pecans, toasted
Preheat oven to 350°F. Melt butter in a small saucepan over medium; continue cooking until butter is browned and very fragrant, about 4 minutes. Cool to room temperature.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, baking powder, cinnamon, salt, and cloves. Place browned butter, granulated sugar, oil, and 1 teaspoon vanilla in a large bowl; beat with an electric mixer on medium speed until well blended, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. With mixer on low speed, gradually add flour mixture to butter mixture, alternating with 3/4 cup evaporated milk, beginning and ending with flour mixture. Stir in carrots. Coat a (10-cup) Bundt pan with baking spray; spoon batter evenly into prepared pan.
Bake at 350°F until a wooden pick inserted in center comes out clean, about 45 minutes. Cool in pan on a wire rack 10 minutes. Remove cake to wire rack; cool completely.
Place cream cheese in a medium bowl. Add powdered sugar, remaining 3 tablespoons evaporated milk, and remaining 1/4 teaspoon vanilla; beat on medium-high speed until smooth. Spoon glaze over cooled cake. Sprinkle with pecans.
Serves 16, each serving contains; Calories 298, Fat 13.5 g, Protein 5 g, Carbohydrate 41 g,
Fiber 3 g, Cholesterol 43 mg, Sodium 257 mg, Calcium 82 mg.
Super Simple Toasted Coconut Refrigerator Cake
¼ cup flaked sweetened coconut
1 cup heavy (or whipping) cream, whipped to a soft peak
2 pound cakes (such as Sara Lee), about 11 ounces each
2 cups Vanilla Pudding
Preheat oven to 350° F. Spread the coconut on a baking sheet and toast in oven until golden, about 10 minutes, shaking the tray once about halfway through the cooking time. Remove and let cool.
In a medium bowl, gently fold together the whipped cream and pudding. Slice each cake vertically in half, then slice each half horizontally into three ½-inch layers.
Line an 8-by-8-inch square pan with 4 slices of cake to make 1 layer. Top with about 1 cup of the pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture. Refrigerate for 1 hour. Garnish with the toasted coconut and serve.
Strawberry Cream Cake Roll
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 eggs, separated
1¼ cups granulated sugar
2 teaspoons vanilla
1 pint heavy cream
2 pints strawberries, cut in half if large
Heat oven to 375° F. Lightly coat a jelly-roll pan (a cookie sheet with sides) with vegetable cooking spray. Line the bottom with wax paper. Combine the flour, baking powder, and salt in a small bowl; set aside.
Using an electric mixer at high speed, beat egg whites until foamy. Gradually add ½ cup of the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.
In another bowl, beat egg yolks and another ½ cup of the granulated sugar until pale and thick. Beat in 1 teaspoon of the vanilla. Use a rubber spatula to gently fold the flour and beaten yolks into the whites until just blended. Spread in pan. Bake 15 minutes or until the cake springs back when lightly touched.
Meanwhile, place a clean dish towel on the counter and dust it lightly with confectioners’ sugar. When the cake is done, loosen the edges from the pan with a knife and invert the cake onto the towel. Peel off the waxed paper. Roll the cake lengthwise, along with the towel, and set aside, at room temperature, to cool. Can be made up to one day ahead.
Whip the cream with the remaining ¼ cup of sugar and 1 teaspoon vanilla until soft peaks form. Unroll the cake and spread with half the whipped cream. Top with half the strawberries, and reroll without the towel. Serve with the remaining strawberries and whipped cream.
Serves 10-12, each serving contains; Calories 314, Fat 18 g, Protein 4 g, Carbohydrate 35 g,
Fiber 1 g, Cholesterol 136 mg, Sodium 193 mg, Calcium 72 mg.
Key lime Lemon Bars
For the crust:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup powdered sugar
3/4 cup canola oil
For the filling:
1-1/2 cups sugar
6 tablespoons all-purpose flour
1/4 cup fresh lime juice
2 tablespoons grated lime zest
Confectioners’ sugar, for garnish
Preheat oven to 350 degrees F. Grease a 9 x 13-inch cake pan liberally with cooking spray. Using a hand-held mixer, mix flours, sugar and canola oil until fully combined. Press the mixture into the prepared cake pan and bake for at least 20 minutes, or until crust is golden brown. Let cool on a wire cooling rack.
To prepare the filling, whisk eggs and sugar together. Add in flour, lime juice and zest and stir well. Pour filling over the crust and bake for 24 minutes, or until top is golden and the filling has completely set. Let cool another 10 minutes and sprinkle with powdered sugar. Cut into bars and enjoy!
Lemon Cheesecake Greek Yogurt Cups
12 reduced fat vanilla wafers
8 oz. 1/3 less fat cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
6 oz. fat-free vanilla Greek yogurt
2 large egg whites
3 tbsp. lemon juice
1 tbsp. lemon zest
1 tbsp. all purpose flour
Topping: Fruit or Powdered Sugar
Heat oven to 350°. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.
Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.
Serves 12, each serving contains; Calories 108, Fat 5 g, Protein 4 g, Carbohydrate 13 g,
Fiber 1 g, Sodium 108 mg.