Deceptively Delicious - Jessica Seinfeld [37]
2 tablespoons lemon juice
1 teaspoon pure lemon extract
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
FROSTING (OPTIONAL)
1 (8-ounce) package reduced-fat cream cheese
½ cup confectioners’ sugar
1 teaspoon pure lemon extract
1. Preheat the oven to 350°F. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
2. For the filling, puree the raspberries, beet puree, sugar, and margarine in a blender or food processor; set aside.
3. For the batter, beat the sugar in a large bowl with the milk, yellow squash puree, oil, egg whites, lemon juice, and lemon extract until smooth. Add the flour, baking powder, and salt, then mix until incorporated.
4. Using about half the batter, fill each muffin cup one-third full. Dot each with the raspberry filling, then cover with the rest of the batter.
5. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20 to 25 minutes. Turn the cupcakes out onto a rack to cool.
6. For the frosting, beat together the cream cheese, sugar, and lemon extract. Spread the frosting over the cooled cupcakes.
Graham Cracker Ice Cream Sandwiches
My children practically cheer when I bring these out. I wrap them in waxed paper so the kids have fun opening them (and because they keep better in the freezer). Dip the edges of the sandwiches in coconut for an adorable presentation.
Prep: 5 minutes • Total: 120 minutes • Makes 8 sandwiches
2 cups lowfat plain yogurt
1 cup sugar
1 cup lowfat (1%) buttermilk
2 tablespoons lemon juice
Grated zest of 1 lemon
16 lowfat graham crackers, broken in half (32 squares)
Shredded coconut (optional)
1. In a large bowl, whisk together the yogurt, sugar, buttermilk, lemon juice, and lemon zest. Transfer to a small bowl, cover, and freeze for 1 to 1½ hours, until the mixture starts to thicken.
2. To form the sandwiches, scoop out and then press about ¼ cup of the semifrozen yogurt mixture between two graham cracker squares. Wrap each in waxed paper and freeze 30 minutes, or until firm.
3. If using coconut, put some on a plate and dip all four edges of the sandwich to coat.
Jerry: I’m going to request these at my last meal.
Carrot Cake Muffins
(WITH CARROT AND CAULIFLOWER)
My friends are always begging me to make these. And when I do, none of us want to share them with our children!
Prep: 10 minutes • Total: 35 minutes • Makes 12 muffins • Packable
Nonstick cooking spray
½ cup firmly packed light or dark brown sugar
4 tablespoons trans-fat-free soft tub margarine spread
1 cup carrot puree
½ cup cauliflower puree
1 large egg
2 tablespoons frozen orange juice concentrate
1 teaspoon pure vanilla extract
¼ cup dried apricots, chopped
¼ cup pitted prunes, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon allspice
FROSTING (OPTIONAL)
1 (8-ounce) package reduced-fat cream cheese
¼ cup confectioners’ sugar
2 tablespoons frozen orange juice concentrate
1. Preheat the oven to 350°F. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
2. In a large bowl, use a wooden spoon to beat the sugar with the margarine until smooth. Stir in the purees, egg, orange juice concentrate, and vanilla, and then the apricots and prunes. Add the flour, baking powder, baking soda, cinnamon, and allspice, and stir until just combined. Do not overmix; there are supposed to be lumps in the batter.
3. Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 12 to 15 minutes. Turn the muffins out onto a rack to cool.
4. To make the frosting, beat the cream cheese, confectioners’ sugar, and orange juice concentrate in a medium bowl until smooth. Spread the frosting on the cooled muffins.
5. Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
Yellow Cake
(WITH PUMPKIN)
It’s a cake from a box, but better for you.