Tag Archives: fat free

Strawberry Mirror Cake (No fat added!)

A couple days ago, I made this strawberry mirror cake. Its awesome and so good even without butter, oil, margarine, etc. 

Notes

Strawberry Mirror  adapted from Blessed Homemaker.

You can make this vegan by using a vegan sponge/white/yellow cake.

Enjoy your week… and have some cake! 😀

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Guest Post: Counterfeit Chocolate Cake Balls (Vegan)

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I really get you.

I know your heart.

I read your mind.

I recognise your innermost desires. 

Alright, I lied. I’m no mind reader but I guess that you’re probably sick of my ridiculous sarcasm, limited vocabulary and dry sense of humour. And I apologise, alright? 

I’m sorry. 

So I got someone more interesting than I am to write today’s post. 

Like me, Madison creates healthier versions of classic desserts. And she’s darn good. I mean, who can give you a recipe for healthy Mexican wedding cookies??? You can find it here. Thank her later. Or now. 

Please welcome her! 

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Hi everyone! My name is Madison and I write about my healthy baking adventures over at a little blog called Peanut Butter Lover. First I want to start off by thanking Qi Ting for allowing me to write a guest post in her lovely world of desserts! All of her recipes are so tasty and more than once have been the inspiration behind some of my experiments in the kitchen.

 

This is Madison!


In the past, I have struggled with my eating like many other fellow health food bloggers. Then one day I realized that I can still bake and eat healthy at the same time. Actually, it’s better that way! You see, instead of relying on packages to tell me what is in the food I eat, I get to decide what goes into my body.

There have been many ups and downs with my eating since then. Days of binging, days of restriction, but along the way I have come to find that nobody is perfect. While my body is made up in an exact science, it doesn’t take a scientist to fuel it properly. As long as I attempt to choose whole foods to fuel me and as long as I make good choices most of the time, I’m good.

However, since I do try to restrict myself from eating “bad” foods, I sometimes crave those old processed snacks that I’ve done away with. This is also where baking comes into play. My goal in the kitchen is to make healthy recipes that sustain my cravings. In no way do all of my recipes taste “exactly” like their unhealthy counterparts, but for the most part they do a pretty dang good job.

My inspiration in the kitchen comes from all places under the sun: cooking shows, my grandmas who love to bake, cookbooks, old family recipes, and of course- food blogs.

The recipe I am going to share with you today was actually created over a year ago after I stumbled across an online recipe for chocolate black bean brownies.

 

Christmas break had just begun and my mom, being a middle school teacher, had brought home sweet treats from her students. A dessert-lover’s heaven.

Among the boxes of confections were chocolate chip cookies, chocolate turtles and … chocolate cake balls.

This was my first experience with cake balls and it was love at first “bite.” If you don’t know what cake balls are, let me give you the 411- These decadent balls are made by mixing crumbled cake pieces with frosting and forming them into balls. Then the balls are coated with a layer of chocolate and frozen to perfection.

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My mom was trying to make them last though, so I decided to make my own to keep all for myself. They turned out great, but after indulging in one too many; I realized that cake balls were definitely not part of a healthy diet.

And that’s when I remembered that black bean brownie recipe. You could say that a lightning bolt had struck my brain at this point, and in a flash of inspiration I set to work in my kitchen to make a tasty, but healthy “cake ball.”

What I came up with is not overly sweet, but rich, moist and a chocolate lover’s dream. Oh, and did I mention that it contains no added sugar whatsoever? Well then, by all means, here’s the recipe that will knock your socks off:

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Counterfeit Chocolate Cake Balls 


No. of servings: Makes 16 to 20

Calories: About 55 calories each (With 18 cake balls)

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Ingredients

1 small, ripe banana, mashed (approximately )

½ cup dates

¼ cup egg beaters

1 can black beans, drained (or about 1 ½ cups)

8 Tbsp cocoa powder

Splash vanilla extract

1 tsp baking soda

*Additional ingredients needed in step 8 of the directions

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Directions

1.      Preheat oven to 350 degrees/180C.

2.      Place the dates in a small bowl and cover with mashed banana. Microwave for 2 minutes on medium. (This replicates soaking dates which takes several hours!)

3.      Place the soaked dates, banana and egg beaters in a food processor and blend until smooth.

4.      Then add the beans by a ½ cup, processing as you go along until completely combined.

5.      Add remaining ingredients and combine.

6.      Spray an 8×8 glass pan with nonstick cooking spray and spread the brownie batter evenly into the pan.

7.      Place in the preheated oven and bake for approximately 30 to 40 minutes.

8.      When the brownies are baking, make the Banana Chocolate “Frosting.” To make the “frosting,” combine two large bananas (about ) with of cocoa powder in a food processor until smooth.

9.      When brownies are done, let cool.

10.  How to assemble the cake balls: Crumble half of the black bean brownies into a bowl. In the same bowl place 1/3 of the “frosting” and mix together. Then, form 16 to 20 balls out of the mixture and place on a sprayed lid/cookie sheet. Freeze for an hour. Remove when frozen and coat with remaining “frosting.” Freeze until solid. Thaw for a few minutes and enjoy!

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Thanks again to Qi Ting for letting me do this guest post on her blog. It was a little late in coming, but I enjoyed writing this so much!

Please come visit my blog, check out my recent posts and my About Me page. I enjoy reading everyone’s comments and I love meeting fellow foodies!

 

Madison @ Peanut Butter Lover

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Thank YOU, Madison!! Remember to hop over to Madison’s. Right now. 😀

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Low Fat Japanese Cheesecake for 2

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What Annoys Me

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People asking “how’s your day?” expecting a long story about how I got out of bed (because it was already noon) and proceeded to do boring stuff like peeing and shitting when my mouth’s full of a mixture of spit and dissected carbs which would  leave said mouth if I were to say a single word.

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(Source)

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Soccer. I don’t understand why a couple of grown up men with long grown out leg hair chasing after a black-and-white ball can be a sport. (No offence intended) Watching it is an absolute boredom. Why not try basketball? At least they have nice attires and a basket hanging above my head.

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Slow driving/cycling/motorcycling. Isn’t the function of a vehicle to make the travelling process faster? If you were to drive your car at say, 40km/hr, what is the point of driving car? It drives me crazy.

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(Source)

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Rooms with white walls and white furniture. Seriously, colours do exist for a reason.

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(Source)

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Spitting onto the ground. I think this is kind of self-explanatory. Its simply gross.

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(Source)

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Flicking a booger. Please please please don’t aim it at me.

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(Source)

Sorry, Lambert.

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Guys wearing mascara. It doesn’t look right, at all. Pisses me off though it has nothing to do with me.

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Pictures of “What I Ate Today” everyday. And they’re not even on a weight loss blog. They’re on a healthy living blog. No one who eats healthily eats only oats (very filling), artificial sweeteners (self-explanatory), salads (low calorie and filling), fruits (in small amounts because sugar is devil), nut butters (in small amounts because they have calories) and protein powder (because eating meat for protein makes one evil) and oh, protein bars. Dietitians recommend moderation when it comes to food, and variety, for healthy living.

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Generalization. “All girls must wear high heels. Its an unsaid rule.” Crap, shit, nonsense, warped logic… / “Only the jocks are popular.” Sometimes true though. / “Girls with good figures are beautiful.” Good grief. For all we know, some may have a wicked heart. / “People with even the slightest physical impairments should be given fewer chances.” I hate you if you think that. 

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Okay, I’m done with the filler text.

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I made a Japanese Cheesecake for TWO today. Japanese cheesecake is very different from American cheesecake. Its a cross between a regular cheesecake and a sponge cake. Its dense but delicious. You’ll think the Japanese are geniuses (and I agree).

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Recipe is adapted from The Little Teochew

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You MUST refrigerate the cake before consumption and eat CHILLED!!

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See you next week! 😀

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Green Tea Cake For Christmas (Fat Free)

Put on your reading glasses and get out a pen and notepad because you need to get ready for this…

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My Brother’s 11 (Really) Stupid (but perhaps logical) Rules for Harmonious Living

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  1. Mum is always right, even if she’s actually wrong
  2. You must always be home on time for your favourite TV programme (I hate this rule, we’ve rushed home like crazy people just to comply with this stupid rule of his many many times… and fyi, the TV programme is always only his favourite, not ours)
  3. If you like a movie/television programme, everyone has to watch with you (even if they hate it and throw invisible daggers at you throughout the programme/movie)
  4. Don’t go into a supermarket carrying a plastic bag from another supermarket– they’ll chase you out (I’ve proved this wrong time and time again but he still adamantly believes its true)
  5.  Do not go out alone with your sister, because people will mistake you to be her boyfriend (not if I kick his groin in public, or call him bro out loud for everyone to hear… but you know what? I’ll go with the first one… I have always wanted to do that…)
  6. Always pay when you’re out at a restaurant with your girlfriend (even if you’re broke– from paying the last time)
  7. When you’re out with you’re girlfriend, say you’re going out with your best friend MX
  8. Try not to accidentally crumble cards and gifts from your girlfriend, though they always get crumbled anyway– the effort adds a good-guy point
  9. When your girlfriend has long hair, you like girls with long hair. When your girlfriend cuts her hair short, you like girls with short hair. Without hesitation.
  10. Always look good, there’s no such thing as too many suitors
  11. Look older than your sister, that way you can boss her around (good one…)
Amused?
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Get over it.
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We need to get on to another ‘issue’– My Green Tea Cake! for CHRISTMAS!

You have no idea how hard it is to get good pictures of these green monster. Ugghh. After tedious editing trials in Photoshop and Picasa and Picnik, the photographs still look utterly horrendous. 
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Honestly, looking at the photos, you probably wouldn’t want the recipe. But just to record my successful attempt (yes, it does taste very good), I shall put down the recipe anyway. 
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Green Tea Cake

No. of servings: 5

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Ingredients

For Cake
  • 5       large eggs
  • 60g   castor sugar45g   all-purpose flour
  • 5g     matcha powder 
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For Filling
  • 2 tbsp peanut flour
  • 3 tbsp cocoa powder
  • 3 tbsp pure maple syrup/ agave syrup/ malitol syrup
  • 2 tbsp light butter/ reduced fat spread
Optional: Fondant (I used homemade marshmallow fondant)
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Directions

Note that a hand mixer can be used in place of the stand mixer for this recipe.

Bake cake according to this recipe, adding matcha powder with flour.  I used cake flour instead of all-purpose flour, making the cake denser but a bit softer. Let cool completely before removing from cake pan.

Filling:
Blend all ingredients in a blender/food processor OR  mix in a stand mixer/ hand mixer.

To assemble:
Slice cake into half diagonally. Spread filling on the bottom layer. Place top half back onto bottom half.

Shape fondant however you want if using.

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I am submitting my post to Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie!

Many thanks to Han Ker for hosting!! 😀

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Also submitted to Very Good Recipes’ White Christmas Recipe Challenge!

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Glutinous Rice Balls (Vegan, Fat free & Gluten-free)

My mum had been pining for these for days.

And today, I finally got down and dirty to conjure up these babies.

Easiest dessert ever.

They are glutinous rice balls, more affectionately called “Tang Yuan 汤圆“.

I made original, matcha and cocoa flavoured skins, all with peanut filling.

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The skin

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The filling

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Glutinous Rice Balls

No. of servings: NIL

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Ingredients

For Skin
  • Glutinous Rice Flour
  • Powdered sugar
  • Water
  • Matcha powder
  • Cocoa powder
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For Peanut filling (sticky)
  • Peanut flour
  • Peanut powder
  • maltose
For Peanut filling (not sticky)
  • Peanut flour
  • Peanut powder
  • Unrefined brown sugar
  • Water

Directions

For Skin

*more sugar for cocoa skin

To some glutinous rice flour (and matcha or cocoa powder if using), add some sugar (roughly 1 tbsp per cup of glutinous rice flour). Add a little water. Stir with fork. Add water and stir and repeat till you can use your hand to knead the mixture into a non-sticky dough.

Weigh into 10g doughs.

Peanut fillings:
Simply mix preferred amounts of each ingredient together. For the sticky filling, you will need to knead the mixture into a non-sticky dough withe the help of more peanut flour.

Weigh into 6g balls.

Assembling and cooking:
Fill skin doughs with peanut filling. Roll into round balls without fillings leaking. Make sure there are no holes.

To cook, cook some water in a saucepan till it boils. Add in glutinous rice balls.

Balls are ready when they float to surface of water.

Serve with syrup or simply plain.

For leftovers, freeze balls individually in perhaps egg cartons or coat with rice flour and freeze in a pan. 

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I hope you have working jaws and good teeth.

You’ll understand why when you try them 😉

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Best Fat Free Chocolate Cupcakes Ever! (Vegan & Sugar free too!)

If you haven’t already, check out my new ‘A Dessert Diet’s Ingredient Substitution list” and ‘A Dessert Diet’s Pantry Staples‘!!

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My SGD$2500 tablet computer is the love of my virtual life. It lets me make friends online in chatrooms, create coca cola cans in Blender, search for recipe ideas in Foodgawker, edit photographs in Photoshop, and download freebies from the World Wide Web.

Today, I discovered that my friend the tablet has new functions. Its a learner, like me.

A drop of cupcake batter landed right beside its heat emitter.

20 minutes later, the cupcake batter turned into a baked cupcakecookie

The latest baking-cum-cooking device of the twentieth century. Apple should watch out.

I started experimenting of course. 


In a small plastic bag, I placed semi-sweet mini chocolate chips. The bag I placed next to the heat emitter. 10 minutes later, the chocolate chips melted into warm glossy chocolate. I need no microwave.
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The result? Icing for these Chocolate Cupcakes. 
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You know, Energy Saving
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I think I’m getting pretty clever…

Though I’m quite sure this tablet’ s gonna die really soon.

Let’s just hope it’s life won’t literally end ‘with a bang’. i.e. explode in my face

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I have to show you these Chocolate Cupcakes. They are terribly moist (sorry if you hate this word! but it is the most apt description I can think of), their tops are super chewy (have I told you how much I love cupcake/muffin tops????) and best of all, they are Chocolate Cupcakes.

Not just any flavour. 

It’s Chocolate.

It means everything.

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I inverted the cupcakes for the photoshoot! Like my cupcake liners? I think they’re pretty! I have 300 of them. 😀 😀

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Sorry for the blurry photograph! It in no way reflects the texture of these crumbly cupcakes! –Same for the last picture in this post. 

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Fat Free Chocolate Cupcakes

No. of servings: 10

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Ingredients

  • 3/4 cup whole wheat pastry flour / white whole wheat flour/ all-purpose flour (you can substitute 1/4 cup of chestnut flour or peanut flour)
  • 1/4 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 9 tbsp pure maple syrup/ agave syrup
  • 20 drops stevia extract
  • 6 tbsp eggs/ (Vegan version: 2 tbsp flax meal plus 6 tbsp water, whisked together)
  • 2 tsp vanilla extract

Directions

  1. Whisk together wet ingredients in a big bowl.
  2. Mix dry ingredients in another bowl.
  3. Sift dry ingredients into bowl of wet ingredients.
  4. Mix well with spoon or ladle.
  5. Pour into cupcake linings.
  6. Bake at 350F/180°C for 25 minutes or until a toothpick comes out clean.

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Easy peasy!

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Single Serving Taiwanese Oyster-less Oyster Omelette 没蚵仔的蚵仔煎 (with Vegan option)

I sincerely apologise for the low quality pictures you’re about to see here!

The best way to help yourself not miss a place is by having some signature food from that place. And so I made Taiwanese Oyster Omelette… without the oysters. I strongly despise the smell of raw oysters. Hence the oyster-less oyster omelette!!

Exams will be over in 2 weeks! After which I’ll have 1 day to study for my SATs and less than 4 months to get my Chinese back to the standard its supposed to be i.e. remember how to write my name in Chinese again… (how on earth did this happen????) Something to do with trying to make a dream come true…

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This was done in my ‘new’ non-stick pancake pan. Hence the nicer shape.

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Oysterless Oyster Omelette

No. of servings: 1

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Ingredients

For Omelette
  • 1/4 cup sweet potato powder
  • 1/8 cup tapioca starch
  • 6 tbsp water
  • 1/8 tsp salt
  • 1/4 cup shredded lettuce/ chopped xiao bai cai (chinese cabbage)
  • 1 egg (omit for vegan option)– honestly, you won’t taste much of this!
  • 3 tbsp minced meat/ about 8 straw mushrooms (optional)
For Garnish
  • 1 piece lettuce
For Sauce
  • 3 tbsp tomato sauce
  • 2 tbsp chili sauce/ garlic chilli sauce
  • 1 tbsp oyster sauce
  • 1 tsp peanut butter/peanut powder (optional)
  • 1 tsp tapioca starch
  • 5 tbsp water

Directions

Place lettuce leaf on plate.

Cook sauce first:
Add tapioca flour to water, mix and heat in a saucepan at low heat. Stir continuously until mixture is a little thick and add the remaining sauce ingredients. Stir till mixed evenly and remove from heat.

To cook omelette:
If using meat, prepare beforehand by mixing it with a tbsp tomato sauce and 1 tsp dark soy sauce, letting it sit for at least 15 minutes.

Mix first 4 ingredients for omelette till everything dissolves.

If frying pan is not non-stick, add a tbsp of oil (or any sufficient amount). Let the oil heat for about a minute. Add in the meat and lettuce. Stir fry till cooked. Pour in the mixture of the first 4 ingredients. When it becomes slightly translucent, break in the egg and break the egg yolk with your spoon.

After 3 minutes, try to flip the omelette (it’ll be difficult) to cook the other side. Cook for 2 minutes and plate up!

Pour about 2 ladle-spoonfuls of sauce over the omelette.

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Ever had oyster omelette before?

My parents and brother loved this lightened-up version!

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