Tag Archives: healthy

Exploding Cream Buns 爆浆面包 (Whole Wheat & Vegan)

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One of the things I love most of Taiwan is the varied speeds of change in the country. The rocky path to my grandparents’ house  have those same old rocks embedded, the same old metal spring buried at one side, rows of crops of 槟榔叶 (betel leaves) grown by the same old farmers at the other, the same kinds of grass growing at the side, the same family of daisies swaying along to the wind. Largely the same people, plus a few babies, minus some who passed away, the same smiles, the same faces, with a few more wrinkles. The same breakfast shops that had not changed in any way since before I was born. Things like that stay the same. They make the place we come from what it is.

Cycle a couple kilometres along the sort-of-expressway into the city. Most things would be different a year on. The same lady selling my favourite pancakes 车轮饼 stands at the same spot, but in front of a different shop. Shops promoting PDAs with wireless network connection spring up. Just 5 years ago, barely anyone owned a computer, let alone knew what the hell the internet was. [Even today, in the area my mum was born, few people have an internet connection (an estimated 1 in 3).] And right in the middle of the Pingtung city, now stands at least 3 new french bakeries, 1 Japanese bakery, and 1 modern Taiwanese bakery. That’s where I found 爆浆面包, or as I translate– Exploding Cream buns. An innovation unto the traditional tiny buns accompanying Western meals. Today, they are one of the most popular buns in Taiwan. Though they’re typically filled with a buttercream filling, I decided to go the healthier way with, well, tofu. If you don’t tell the people you’re serving that the buns contain tofu, there is little chance they’ll find out.

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The cream is injected into the bun rather than pre-inserted. DO NOT inject the cream into the bun while the bun is warm lest you want baked cream (a mistake a made for 2 buns, one of which’s innards are in the photo below).

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I’m providing 2 choices of filling. The Oreo Cream.

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The Coffee Cream version.

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And now the recipe! The recipe for buns is adapted from Christine’s Recipes. There are errors though! Add another 1 tsp of lemon juice for Coffee Cream and 1/2 tsp for Oreo Cream.

Assembly: stuff cream of choice into a piping bag. Make a hole in the corner of the bun and fit the piping nozzle into the hole to squeeze cream into the bun. If you press too hard such that too much cream enters, the bun literally explodes. So be careful!

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Hopefully, I’ll have something great for you tomorrow!

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This post is going to YEASTSPOTTING!!!

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Oreo Coffee Cream Layered Cake for One (with the Perfect vegan Whipped Cream)

I’ve been up to so many crazy stuff these days. Like making my idiotic right arm more horrible than it already is (I think its badly sprained), convincing my brother that a B in Math (for ‘A’ levels) means I’m incapable of helping him with his math homework, sulking over the gold dye (for highlights) that left my hair with barely visible red streaks (not complaining about the red), studying for a very important test, wondering whether I’ll get my driving instructor killed (worst case scenario), thinking about blue highlights, filling up university applications and more. Somewhere in between, I finally (!!!) found some time to bake and experiment to get a perfect tofu whipped cream. With one hand because I’m afraid of furthering injuring the hand which is disgustingly swollen. Its one of those times I wish I don’t have Erb’s Palsy. I’m sort of scared that one day I won’t be able to use it anymore. Sort of. 

You probably think its weird that I dumped Oreos and coffee into the same cake. Rest assured I don’t promote the activity of poisoning. I’m all for the caffeine and sugar boost. 

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Unfortunately, I have the frosting skills of a 4 year old. You can tell, I’m sure.

Nonethless, don’t let my horrible frosting skills deter you from trying this whipped cream! I swear you won’t be disappointed and I don’t do promises like this often (because results vary sometimes but this is so easy! The secret to this whipped cream is the fresh extra firm tofu (NOT silken) and lemon juice. Its stable, creamy, tastes so unhealthy, VEGAN, gluten free, raw, costs much less than regular whipped cream (in Singapore anyway), is so easy to make, you don’t even have to whip it and basically everything normal people love about whipped cream. I’ll never ever buy regular whipped cream again. Why purchase some when you can have this?

NOTE: for recipe, you will have lots of tofu whipped cream left over. Quarter the recipe if you know you won’t need any whipped cream in the next 3 days.

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Yeah, I consume cakes layer-by-layer. That’s the point of them being layered cakes. I’m not weird; I just have an exotic way of swallowing layered pieces of cake. 

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Take a look at my DIY mini cake stand (for cakes serving 1-3). For someone who usually handles flour instead of glue, cardboards and tape, it felt odd. My clumsy hands made it crooked. Not on purpose of course.

The ribbons are scraps I found around the house. The round top is made of round cake boards and the ‘pyramid’ stand is actually 2 stacked Styrofoam cups. 

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Sadly, its now time to part. Sarcasm comes in handy at this time because words sound genuine.

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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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Healthy Hokkaido Bread (Taiwan-inspired!)

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6 years ago…

Location: Kaoshiung International Airport 高雄国际航空站

Crazy people: Me, Bro, Mum

Airport Security: What are you carrying?

Mum: Bread.

Airport Security: Really? (Disbelieving)

Mum: Yes. (in a ‘Duh!’ manner)

Airport Security: Is it really that delicious? (More than ‘disbelieving’-ly)

Me: Yes. (instead of raising redundant suspicions with a sarcastic “no, we are smuggling drugs”)

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I can safely say it was the most ridiculous thing we have ever done. It was the most fragrant, milky, soft bread we had ever eaten.

After 5 hopeless failures, I finally got it right. 

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It contains 5 forms of milk, which together create a sweet milky aroma that stimulates a craving in even the most determined dieter.

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If you’ve never eaten bread without spread, start here!

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Healthier Hokkaido Bread

No. of servings: 12 thick slices

Adapted from: Angie’s Recipes

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Tangzhong preparation method:

Mix 50 grams of bread flour and 250 grams of water together and stir until flour is completely dissolved.

Heat mixture over a stove in a saucepan at medium-low heat.

Keep mixing until until a swirl of your spoon leaves a trail.

Immediately pour mixture into a separate bowl and cover with plastic wrap.

Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)

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Ingredients

  • 200 g bread flour
  • 150 g Whole Wheat flour
  • 20g milk powder
  • 120 g tangzhong
  • 60 g White sugar
  • 8g instant yeast
  • 5 g Salt
  • 1 Egg
  • 30 g fresh milk
  • 40g low fat evaporated milk
  • 10g low fat condensed milk (do not omit!)
  • 30 g low fat cream cheese, diced (tastes richer with full fat cream cheese- recommended!)

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Directions

  1. Place all other ingredients, in the mixing bowl with a dough hook and stir over the low speed until the ingredients incorporate. Adjust speed to medium and continue to beat. Knead until the dough has become very smooth and elastic.
  2. Shape the dough into a ball and transfer into a large greased mixing bowl. Roll it around so the dough gets coated with oil. Cover the bowl with plastic wrap or damp cloth. Let rise until doubled in bulk, about 1 hour. Punch down the dough to release the gas produced during the proof and divide it into 3 even portions, each about 240 grams. Round up and let rest for 15 minutes.
  3. Press out the gas of each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Place them in a 30x11x8-cm loaf pan. Let the dough rise up to 2/3 full. Lightly brush with egg wash and bake in a preheated 170C/340F oven for 30-35 minutes.

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Its soft, fluffy, chewy, sweet and lasts 3 days that way! 

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That’s it! 😀

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This post is going to YEASTSPOTTING!!!

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Insanely Cookied Tart for the ‘Cookie-holic’ (Vegan and Much Healthier)

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I’m so excited to share with you this new creation! 

Its awesome. 

Its majestic.

It looks unhealthy.

But its whole wheat, has oats, is low fat, uses no white sugar and is so easy.

A biscuit-y pastry crust.

A cookie cake layer.

Frosted with raw (eggless) cookie dough.

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Choice of sweetener: Brown sugar!

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The Oat Flour I used.

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Insanely Cookied Tart

No. of servings: 4

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Notes: Use a cake pan. I used a 6 inch/15 cm diameter non-stick cake pan. If your pan is not non-stick, coat with non-stick spray or fat. You can use a bigger cake pan. Tart will be shorter and baking time must be reduced accordingly. Prepare the cookie layer before the biscuit pastry crust because the cookie dough balls need time to chill.

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Ingredients

Biscuit Pastry Crust (bottom)
  • 20g brown sugar
  • 1 tbsp reduced fat margarine
  • 40g whole wheat flour
  • 40g oat flour (or more ww flour)
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 1/8 tsp baking powder
  • 5 tbsp maple syrup/honey
  • 1/4 tsp butter essence
  • 1/4 tsp vanilla extract
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Cookie Layer (Adapted from ‘Buns in my Oven‘)
  • 3 tbsp reduced fat margarine, cut into small cubes
  • 4 tbsp brown sugar
  • 1 tbsp egg, cold (vegan: use egg replacer)
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tbsp oat flour/ quick cooking oats
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 × 50g semi-sweet chocolate, chopped into chunks (vegan: non-dairy chocolate) Note: chunks can be big! The tart will be more gooey!
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Raw Cookie Dough Ball ‘ frosting’
  • 1 tbsp reduced fat spread
  • 2 tbsp oat flour
  • 2 tbsp all purpose flour
  • 3 tbsp condensed milk/ soy creamer
  • 1/8 tsp salt
  • 1/2 tsp butter-vanilla extract
  • 2 tbsp brown sugar
  • some soy milk

Regular: 1 tbsp chocolate chips

Chocolate: 1 tbsp cocoa powder

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Directions

Biscuit Pastry Crust (bottom)

  1. In a bowl mix reduced fat margarine and brown sugar till combined.
  2. Add butter essence, vanilla extract and maple syrup/honey.
  3. Mix till smooth.
  4. Add all dry ingredients and mix to form a dough.
  5. If the dough is too sticky, add a teaspoon of flour at a time.
  6. Press into cake mold and bake for 15-20 minutes at 390°F/200°C.

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The uncooked crust looks like this:

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Cookie Layer (Adapted from ‘Buns in my Oven‘):

  1. In the bowl of your stand mixer, beat together the cold margarine and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg, maple syrup and vanilla and continue to beat until combined.
  2. Mix together the dry ingredients and add them to the margarine and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add 1 portion of chocolate chunks and mix until combined.
  3. Measure out the dough in equal portions depending on the size you want them. (I used 25g pieces rolled into balls.)
  4. Place on a sheet or in a container, cover with plastic wrap and place in the freezer for at least 20 minutes.  This will help prevent the cookies from spreading.
  5. By this time, the biscuit pastry crust will have finished baking.
  6. Spread remaining portion of chocolate chunks onto the biscuit pastry crust.
  7. Arrange cookie dough balls onto the crust and return to oven to bake.
  8. Bake at 350°F/180°C for 15-20 minutes if you use 25g balls. If using smaller balls, bake for 11-13 minutes.

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After this step (before frosting), you’ll get something like this:

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Removed from mold…

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Raw Cookie Dough Ball ‘ frosting’:

  1. Mix all ingredients together except the chocolate chips and cocoa powder. Add enough soy milk to form a thick batter with consistency of butter cream.
  2. Divide batter into 2 portions.
  3. To 1 portion, mix in chocolate chips.
  4. To the other, mix in cocoa powder.
  5. Use frosting to frost the cake using a piping bag (or not).

Serve warm with ice cream or cold whipped cream.

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Till next time! D

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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Single Serving Cookie Cake (Reduced Fat, Vegan & Whole Wheat)

It’s time for you to enjoy your cookie cake.

It’s literally a cake… that tastes surprisingly like a giant cookie. 

Its unfortunate that my brain tends to work in such an unfashionable manner. A cookie cake that comes a tad too late. My apologies.

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A cookie cake for you and you only! The recipe can be ‘bent’ to fit your liking. If you like fluffy cakes (as seen in the pictures), up the baking powder to 1/4 teaspoon. For a chewier and denser cookie cake, follow the recipe.

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Single Serving Cookie Cake

No. of servings: 1

Adapted from Maybe Just One More

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Ingredients

1/3 cup (42g) whole wheat flour
a little less than 1/10 tsp baking powder (about a big pinch) make sure the amounts are substantial
a little less than 1/20 tsp baking soda (about a small pinch) make sure the amounts are substantial
small pinch salt
4 tsp(20g) cold reduced fat margarine, room temperature
1 tbsp + 1/3 tsp (15g) dark brown sugar
4/5 tbsp (10g) sugar
1 tbsp applesauce
1/3 tsp pure vanilla extract

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Freeze, than chop into small chunks
2 tsp maple syrup
2 tsp cocoa powder
1 tsp water

OR 

use 20g semi- sweet chocolate chips instead

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Directions

Preheat oven to 375°F/180°C. Combine flour, baking soda and salt in a small bowl. Beat butter and sugars in another bowl until barely combined with a fork. Add vanilla and applesauce, mixing until combined. Mix in dry ingredients and maple-syrup-cocoa-powder chunks . You should have a very stiff, lightly sticky dough. If needed, add another teaspoon of flour.

Spread mixture in mould. Bake for 17-22 minutes. Take the cookie-cakes out of the oven before you think they look done, when the outsides are lightly browned and the insides are mostly done. Cool completely and cut into wedges.

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*Note: knead/mix as little as you can.

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You probably want to know how many calories this has.

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Oh yes! Cookie cake! You know you want it! 

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To add-on quickly, I did my FIRST Daring Bakers Challenge! My sourdough came out to dense (I was too tired to let it rise longer… baked it at 2am)

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Tasted pretty good though! I ate it with some maple-syrup-peanut-butter (better than PB which I’m not too big a fan of)

Mix:

  • maple syrup
  • peanut butter
  • water
till desired consistency and sweetness achieved. Easy peasy!

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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Marbled Pound Cake with Perfected Mock ‘Buttercream’ (Whole Wheat, Low Fat & w Vegan option)

What happened on New Year’s eve?

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I:

  • Watched 3 hours of Lizzie McGuire while waiting for Show Luo to magically appear on my television screen. Yes, I’m on a ‘Lizzie McGuire’ streak right now. Season 2 already, by the way.
  • Watched a giant beetle crawl over the television screen but couldn’t pick up enough courage to grab the only heavy object in the discinity– my newly bought book– to kill that creepy thing.
  • Shook my dad continuously for 5 minutes until my arms felt like they’d break off so that he could  probably kill the creepy thing. (I ain’t the only one afraid of being in close proximity to a living organism with a gross hard exoskeleton)

Note: did not work. Should try pouring water over him. But that would mean I have to clean up the mess. Maybe I should try my uncles’ method i.e. pour salt into his mouth. Not a good idea either. Dad has high blood pressure among other things. Got it! Chilli. He’ll kill me, which would be illegal so he probably wouldn’t…

  • Drank 3 cups of lemonade and 3 cups of barley water.
  • Wondered if I’m gonna die the next day. You know, 2012? Maybe not. I’m still alive.

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I decided to make my first pound cake today.

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It was yummy.

Take a look.

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What you need to look out for especially in this recipe is my perfected Dairy-Free, low fat, low sugar buttercream that’s pretty darn delicious thanks to a magical ingredient called PEANUT FLOUR! So its basically a peanut butter chocolate buttercream. That holds its shape!

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Marbled Pound Cake with Perfected Mock ‘Buttercream’

No. of servings: 10

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Ingredients

For Cake
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Based on  this Recipe.
Which was adapted from Alice Medrich’s Chocolate and The Art of Low Fat Desserts
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  • 1 1/2 cups/ 171 grams cake flour
  • 1/2 cup/ 70 grams whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon instant espresso or coffee powder
  • 1/3 cup dutch-process cocoa powder
  • 3 tbsp water
  • 1/3 cup/ 60 grams sugar
  • 2/3 cup/ 140 grams sugar
  • 1 whole egg + 1 egg white, stirred (vegan: 1 cup minus 1 1/2 tbsp silken tofu puree)
  • 5 Tablespoons/ 45 grams low fat sprea(note: this is vegan)
  • 1 cup nonfat yogurt (vegan: 1/2 tsp lemon juice + enough soy milk to make 1/2 cup)
  • 2 teaspoons vanilla extract
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For Mock Buttercream
  • 3 tbsp/ 1.5 oz fat free or low fat cream cheese  (vegan: use tofutti OR more low fat spread)
  • 1/4 cup low fat spread
  • 1/4 tsp vanilla extract
  • 1/4 cup pure maple syrup
  • 1/4 cup/27 g powdered sugar
  • 2 heaped tbsp cocoa powder
  • 1/4 cup peanut flour
  • 2 tbsp cake flour
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Directions

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

For cake:
Have all ingredients at room temp. Preheat oven to 180ºC /35oºF with rack in the lower third of the oven. Spray 8-10 cup tube pan with cooking spray.

Bowl 1: Use a whisk to combine flour, baking powder, baking soda, and salt. Sift together. Note: because whole wheat flour is used, there are some bran flakes left in the sift. Don’t worry. Just dump them into the sifted mixture and mix well. Set aside.

Bowl 2: In a small bowl combine the espresso powder, cocoa and 1/3 cup of the sugar with 3 tbsp of water. Whisk until smooth. Set aside.

Bowl 3: In another small bowl, whisk whole egg with egg white. Set aside. (skip for vegan version just measure out tofu in a bowl)

Mixing bowl: Cut the butter into pieces and place in an electric mixing bowl. Beat for 1 minute to soften. Gradually add remaining 2/3 cup of sugar and beat at high speed for about 3 minutes.Dribble eggs (vegan: pureed tofu)  in slowly, about 1 T at a time, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. On medium-high speed, beat in half of the yogurt (vegan: soured soy milk). On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt (vegan: soured soy milk) and the vanilla. On low speed, beat in the remaining flour.

Bowl 5: Measure out 1 1/2 cups of yogurt batter (vegan: soured soy milk) and mix into the cocoa mixture. Set aside.

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Use a large spoon to fill the bottom of the pan with about three quarters of the white batter placed in dollops. Cover the white batter with dollops of chocolate batter. Top the chocolate batter with small dollops of white batter spaced so that the chocolate batter shows through. Use a table knife to marble the batters together with a circular or zigzag motion; be careful not to blend them too much. Bake for 45-50 minutes or until the cake starts to pull away from the sides of the pan and a toothpick inserted in comes out clean.

Cool for 10-15 minutes on a rack. Unmold the cake. Cool completely before serving or storing.

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For mock buttercream:
Sift dry ingredients together. Whip cream cheese and low fat spread until evenly mixed.  Add in dry ingredients and all remaining ingredients and mix till a thick ‘buttercream’ is formed. If mixture is still not thick enough, add a tbsp of cake flour at a time. 

This versatile frosting can be used to frost shapes like roses and stuff 😀

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Assembly:

Slice the cake into half. Spread filling on bottom layer and cover with top layer. Frost cake as you wish.

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I love looking at the bottom of the pound cake– to me, its what makes the pound cake.

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It doesn’t exactly fall into the category of low calorie desserts. But it  is  a reduced calorie food. So go ahead and have 2 pieces. Or more

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Love ya! Enjoy your first few days of 2012. Or if you believe so, the beginning of the last days… please don’t freak out now.

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