PEAR UPSIDE-DOWN CAKE
Makes 9 servings
Prep: 20 min Cook: 30 min
Ingredients
Nonstick cooking spray
2 Tbsp firmly packed brown sugar
2 Tbsp margarine, melted
2 medium pears, peeled, cored, and sliced
3 eggs, separated
½ cup granulated sugar or sugar substitute equivalent
½ cup all-purpose flour
½ cup whole wheat flour
1 tsp baking powder
1 tsp cinnamon
¼ tsp mace
⅛ tsp nutmeg
⅓ cup nonfat milk
1 tsp grated lemon peel
1 tsp vanilla extract
Preparation
Preheat oven to 350°F. Spray a 23 cm (about 9-inch) round pan with nonstick cooking spray. Line with parchment paper.
Combine brown sugar and margarine and spread into the prepared pan. Arrange pear slices in a single layer over the brown sugar mixture. In a bowl, combine the flours, baking powder, cinnamon, mace, and nutmeg. In a mixer bowl, beat egg yolks until thick. Add sugar gradually, beating well. Add flour mixture and beat until combined. Stir in milk, lemon peel, and vanilla. In another bowl, beat egg whites until stiff peaks form. Fold into flour mixture. Spread over pear slices.
Bake for 30 minutes or until the toothpick inserted in centre comes out clean. Cool and invert onto serving plate. Slice it into 9 pieces.
Nutrition Information Per Serving (serving size = 1 slice)
Calories: 169
Total fat: 4 g
Saturated fat: 1 g
Sodium: 113 mg
Cholesterol: 62 g
Total carbohydrates: 31 g
Fibre: 2 g
Sugars: 18 g
Protein: 4 g
Potassium: 106 mg
LINZER TORTE COOKIES
Makes 24 servings
Prep: 25 min Cook: 13 min
Ingredients
Nonstick cooking spray
¾ cup whole almonds
2 Tbsp plus ½ cup packed light brown sugar
1½ cups white whole wheat flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted light butter, softened
1 egg
2 tsp vanilla extract
¼ tsp almond extract
¼ cup turbinado sugar
3 Tbsp raspberry jam
Preparation
Arrange two oven racks evenly spaced in the upper and lower third of oven. Preheat oven to 350°F. Coat two large baking sheets with nonstick cooking spray.
Place almonds and 2 tablespoons brown sugar in a food processor. Process until the nuts are finely ground, about 40 seconds. Add flour, baking powder, and salt. Pulse to combine.
Beat butter in a mixing bowl with an electric mixer until smooth. Add the remaining ½ cup brown sugar and beat until combined. Scrape sides, add egg, vanilla, and almond extract and beat until completely incorporated. Add flour mixture and mix until dough forms.
Roll dough into 24 balls. Roll balls in turbinado sugar and place on the prepared baking sheets, spacing evenly. Press gently down in the centre with your thumb or finger to create a slight indent. Whisk jam in a medium bowl until smooth. Using a teaspoon, fill indents with jam. Bake for 12-13 minutes, or until the cookies are just lightly golden.
Nutrition Information Per Serving (serving size = 1 cookie)
Calories: 97
Total fat: 5 g
Saturated fat: 1 g
Sodium: 83 mg
Cholesterol: 13 mg
Total carbohydrates: 14 g
Fibre: 1 g
Sugars: 7 g
Protein: 2 g
Potassium: 21 mg
COCONUT CREAM PIE
Makes 9 servings
Prep: 30 min Cook: 40 min total
Ingredients
1 cup vanilla wafer crumbs (about 26 wafers)
2 Tbsp reduced-fat margarine, melted
Nonstick cooking spray
⅓ cup plus 3 Tbsp sugar, divided
3 Tbsp cornstarch
¼ tsp salt
2½ cups nonfat milk
2 eggs, separated, egg yolks lightly beaten
¼ cup plus 1 Tbsp flaked coconut, divided
1 tsp vanilla extract
½ tsp coconut extract
3 egg whites
Preparation
Preheat oven to 350°F. Combine wafer crumbs and margarine in a bowl and stir well. Press into bottom and up sides of a 23 cm (about 9-inch) pie plate, coated with cooking spray. Place in oven and bake for 10 minutes.
Remove from oven and cool completely. Reduce oven temperature to 325°F.
Combine the ⅓ cup sugar, cornstarch, and salt in a heavy saucepan over medium heat. Slowly stir in the milk. Stir constantly with a whisk until mixture comes to a boil. Cook for one more minute and remove from heat. Add egg yolks and place saucepan back over medium heat, stirring for about 2 minutes or until thickened. Remove from heat and stir in ¼ cup coconut, vanilla, and coconut extract. Cover with plastic wrap and set aside.
In a mixing bowl, beat egg whites at high speed until foamy. Gradually add the remaining 3 tablespoons of sugar and beat until stiff peaks form, about 3 to 4 minutes. Pour filling into prepared crust. Spread egg white mixture evenly over filling. Sprinkle with the remaining 1 tablespoon coconut. Bake for 25 minutes or until golden brown. Cool completely. Slice it into 9 pieces.
Nutrition Information Per Serving (serving size = 1 slice)
Calories: 167
Total fat: 6 g
Saturated fat: 2 g
Sodium: 158 mg
Cholesterol: 47 g
Total carbohydrates: 25 g
Fibre: 1 g
Sugars: 18 g
Protein: 5 g
Potassium: 133 mg