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How To make Golden Apricot Ginger Cake (Low Fat)
Ingredients
3/4
teaspoon
butter
8
each
apricots, whole, pitted, split
4
oz
cream cheese, light
2
teaspoon
ginger, crystallized, minced
1
cup
sugar
2/3
cup
milk, non-fat
2
tablespoon
gingersnaps, finely crushed
1/2
teaspoon
sugar
1 1/4
teaspoon
vanilla
1/2
cup
apricot puree, 4-5 apricots
1/4
cup
egg substitute, frozen, thawed
1
tablespoon
ginger juice
1/3
cup
flour, cake
1
teaspoon
baking powder
1/2
teaspoon
baking soda
Directions:
To make ginger juice, place l (2 or 3 inch) piece ginger root in food processor. Puree, then wrap in cheesecloth and squeeze out juice.
butter l0 inch round glass tart or flan baking dish. Set aside. Blend together cream cheese, crystallized ginger, l/2 ts. sugar and l/4 ts. vanilla. Spoon cream cheese mixture into centers of apricot halves. Set aside.
Whisk together nonfat milk, apricot puree, egg substitute and ginger juice until blended. Stir together flour, baking powder and baking soda. Add apricot mixture to flour mixture, stirring just blended. Pour into prepared baking dish. Push filled apricots at random onto cake batter. Sprinkle with gingersnap cookies.
Bake at 375 degrees about 20 minutes or until center of cake tests done. Serve warm with additional apricot puree if desired.
Each serving contains: l79 calories, l03 mg. sodium, 8 mg. cholesterol, 3 grams fat, 36 grams carbohydrates, 4 grams protein, and 0.27 gram fiber.
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INGREDIENTS:
Lamb Chops
Mushrooms
Red Onion
New Potatoes (Leftovers are fine)
Frozen Peas
Butter
Oil
Mustard
Cider Vinegar
Extra Virgin Olive Oil
Chiptole paste
Garlic
Salt and Pepper
Spring Onions
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Prep:10m
Cook:40m
Total:50m
Serves:8
Temp:200° c - 390° f
Ingredients:
280 g gluten free self-raising flour
200 g light soft brown sugar
1 tbsp ground ginger
1 tbsp gluten free baking powder
100 ml sunflower or other vegetable oil
3 tbsp marmalade
170 ml cold water
golden icing sugar, to decorate
Step 1: Mix Together The Dry Ingredients
Preheat the oven to 200°c/390°f and lightly grease and line a 2lb loaf tin.
Place the flour, ginger, baking powder and sugar into a large mixing bowl and stir together until combined.
Step 2: Add The Wet Ingredients
Pour in the oil, marmalade and water and stir together until you have a smooth cake batter. Spoon the mixture into the pre-lined loaf tin and level with the back of a spoon.
Step 3: Bake The Cake
Place the tin into the oven and bake for 40 minutes until golden and cooked through. If you think the cake is browning too much on top then cover with tin foil. Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely. Decorate with a dusting of golden icing sugar, then cut into squares and serve.
Apricot & Ginger Sponge Pudding - Low Fat Recipe
This low fat desert only contains 2.2% fat yet has a lovely ginger and apricot taste and is EXTREMELY easy to make.
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Ingredients:
1 egg
10g stevia
1/2 cup self raising flour
5g ground ginger
Canned Apricot halves
100g yogurt (to serve if desired)