Low-Fat Pound Cake

I was completely inspired today when my co-worker and friend, Naomi (who also happens to be the creative talent behind Bakers Royale) brought in a low-fat pound cake.

She has the right idea when she says “we need balance after the holidays”.   But she’s wrong to say “I don’t diet – I don’t believe in it”.  WHAT!!  Maybe she’s not wrong, but my whole life I’ve been dieting and struggling with my weight and since my diagnosis, I’ve had to watch my diet for a different reason. So balance is definitely what I need.  That and a great weight loss plan which this cake does not fall under.  This cake does give me hope that low-fat can taste great.  But I won’t be fitting in to my skinny jeans by eating this everyday.

Low Fat Pound Cake

Ingredients:
1-1/2 cups butter melted and brought to room temperature
1 cup low-fat cottage cheese, puree (make sure there are no lumps in it)
3 cups of sugar
1 tablespoon vanilla
1 teaspoon salt
6 eggs
3 cups GF all-purpose flour

Directions:
Preheat oven to 350 degrees F.  Lightly coat pan with baking spray and flour pan.

1. Place butter in a saucepan over low heat to melt; set aside. Place cottage cheese in a food processor or blender and pulse until puree and no lumps remain; set aside.

2. Fit stand mixer with a paddle attachment and add melted butter and sugar into mixing bowl.  Mix on medium-low for 1 minute or until well combined.  Add in puree cottage cheese and mix on medium for about 2 minutes until well combined and light. Add in vanilla and salt and nix until well combined. While mixer is running, add eggs once at a time and mix well between each addition.  Turn mixer down to low and keep mixer running while gradually adding flour.

3. Pour batter into prepared pan and bake at 350 degrees F until golden and a toothpick inserted comes out almost clean, approximately 65-70 minutes.  Allow cake to cool in pan for 5 minutes.  Turn out cake onto a cooling rack with topside down. Cool completely before cutting.

**recipe adapted for Bakers Royale blog – who adapted it from Martha Stewart’s recipe**

 

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Chocolate Chip Cookies – Oh My Goodness are these good!

Hi Friends,If it’s one thing I have realized being gluten free is that gluten free cookie dough and cake batter does not taste good raw.  Come on, you know you eat cookie dough.  So this is how I’ve determined that cookies and cakes will taste good – if the dough or batter tastes good to begin with.  And here it is – the OMGoodness this is the BEST cookie dough ever!  It’s by my favorite gal – Jules Gluten Free.  It’s called Jules Gluten Free Cookie Mix.  It’s a blend of her special gluten free ingredients as a cookie dough base.  Then you add whatever goodies, like chocolate chips, that you want.  A-MA-ZING!  I took these little yummies to the office today and I got so many compliments.  You’ve gotta try these.

Chocolate Chip Cookies – Oh My!

For my addition, I added Ghirardelli Semi-Sweet Chocolate Baking Chips.

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Turkey Meatloaf Burgers

So I was kind of craving meatloaf last night, but all I had was ground turkey and I didn’t want to wait for the whole loaf to cook, so I improvised.  I paired them with sweet potato fries and there was dinner.

Turkey Meatloaf Burgers

Ingredients:
1 pound Jeannie O Ground Turkey
Italian Seasoning to taste (I used a little more than 1 tablespoon)
1 tablespoon of ketchup
salt
pepper

Directions:
Mix all ingredients together
Scoop up a handful of mixture and roll in to a ball and then pat flat to a little over 1/4 inch.
Fry in pan over medium heat for about 8 minutes

For the Sweet Potato Fries:
I used Oreida brand (they are in the frozen food case)
Follow directions on package, then sprinkle with sea salt and crushed dried parsley.

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