No Guilt Apple Cake Recipes

APPLE MERINGUE GALETTE

Steps:

• In a bowl, mix together the butter with the yoghurt. Add the remaining ingredients and mix with a spoon (or use your hands) until the crust is soft but not sticky.
• Do not over mix or knead. Shape into a ball, cover with cling film and chill until you prepare next step.
• Preheat the oven to 180 degrees C.
• Wash, core and peel the apples and each quarter cut it into six thin slices, in a bowl with the juice of half lemon.
• Cut some parchment paper about the size of your baking tin and place the ball of dough on it. Pat out or roll with a rolling pin to about 30 cm / 12 inches in diameter. If at any stage it is sticky, sprinkle some corn flour on the dough.
• In a food processor, crush the biscuits and add a pinch of cinnamon.
• Sprinkle the biscuits over the rolled out pastry, leaving 3 - 5 cm / 1 - 1 1/2 inch margin all around. In the same food processor, crush the almonds and add them on top of the biscuits. (This prevents the crust from turning soggy but also adds some crunch to the filling).
• Gently slide the parchment paper with the dough onto your baking tin.
• Drain the apples and mix with sugar, cinnamon and lemon zest.
• Spread the slices of apple over the biscuits in concentric circles, slightly overlapping each other.
• Save 1 tbsp cane sugar and a pinch of cinnamon and lemon zest and sprinkle over the apples.
• Fold the edges of the pastry over the apples. Then add the butter and the honey on top of the apples.
• Place the tray in the centre of the preheated oven and bake for about 20 minutes.
• Meanwhile ten minutes after putting the galette in the oven, prepare the meringue.
• Whip egg whites with lemon juice on medium speed, then add vanilla, lemon zest and gradually add the sugar and whip on high speed until stiff peaks form.
• Spoon mixture on top of the apples or pipe meringue into a piping bag and quickly pipe the meringue over the apples. Leave a few gaps at the edges so that steam may escape.
• Continue to bake until the meringue is golden, for another 20 - 25 minutes.
• Remove from the oven and gently slide the galette onto a platter and cool for at least 10 minutes.
• Serve warm or at room temperature.
• For those not on a diet, serve with a dollop of ice cream or whipped cream.

NO-GUILT BROWNIES

Steps:

• Preheat oven to 350°. Place the egg whites, cottage cheese and vanilla in a blender; cover and process until smooth. Add chocolate; cover and process just until blended, about 15 seconds. Combine the sugar, flour, baking powder and salt; add to cottage cheese mixture. Cover and pulse until just moistened. , Spread into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes (do not overbake). Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

NO SUGAR ADDED APPLE CAKE

Steps:

• Preheat your oven to 325 and prep a pan for nonstick
• Mix together your apples, nuts, cinnamon, and vanilla. Set this bowl aside.
• In another bowl, beat together the liquid, oil, and the eggs. Set this aside
• Now in a mixing bowl, combine together the sugar alternative and the Carbquick. You can sift this or use the method of your choice.
• Slowly pour half of the contents from the wet bowl into the dry ingredient mixing bowl.Mix gently and then add the remainder.
• Fold in the contents from the first bowl (apples etc) into the mixing bowl by hand. Bake this for an hour or until a toothpick comes out clean.

NO GUILT APPLE CRISP

Steps:

• Preheat oven to 375 degrees. In a large bowl, mix together the apples, sugar substitute, lemon, apple pie spice. Transfer to a 2 quart baking dish.
• In medium bowl, add rolled oats, sugar substitute, apple pie spice, and butter. Mix together with fork until mixture resembles a coarse meal. Sprinkle over apple mixture.
• Bake for 30 to 35 minutes or until apples are tender and topping is lightly browned. Serve with light whipped topping, if desired.
• 142 calories per 1/2 cup serving. Diabetic exchange values are 1 fat, 1/2 starch, 1 fruit

NO GUILT YOGURT BLUEBERRY PEACH COFFEE CAKE

Steps:

• Preheat oven to 350°F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray; set aside. In a large bowl stir together the 1 cup flour, the cornmeal, lemon peel, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
• In medium bowl combine yogurt, egg whites, sugar, honey, and oil. Add yogurt mixture all at once to flour mixture; stir just until combined. In small bowl combine blueberries, peach, and the 1 tablespoon flour; toss gently to coat.
• Spread about half the batter in the prepared baking pan. Sprinkle with the fruit mixture. Spoon mounds of the remaining batter over the fruit mixture, then spread evenly over fruit (the batter may not completely cover the fruit).
• Bake about 40 minutes or until coffee cake is golden brown and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.