>> Welcome To Our Website

Browse > Home / Healthy Fitness / Healthy White Cake Recipe

Healthy White Cake Recipe

Great way to make a healthy recipe, low fact cake. For other variations try the following: Diet Sprite or 7-Up with a white or yellow cake mix. Diet Cherry 7 Up or Diet Cherry Coke with a strawberry cake mix. Take mixture (just the diet soda and cake mix mixed well) and bake in the oven according to the directions on the cake box (do not add any other ingredients!). While the healthy recipe cake is baking, defrost your Fat-Free or Sugar-Free Cool Whip. Mix it with the pudding mix until well blended. Choose a pudding mix flavor that will go well with your cake flavor - chocolate, vanilla, mint chocolate, etc. After blending, refrigerate mixture. Your healthy recipe is almost ready.

Pre-heat oven to temperature listed on cake mix box. Spray cake pan with non-stick spray. I like to use Pam high temp spray. Mix any flavor Cake Mix with any flavor Diet Pop in large bowl. (Do NOT add any other ingredients listed on box.) I like Better Crocker's Yellow cake mix with Diet Sprite, but I have heard that Chocolate cake with Dr. Pepper is good, too. I say it is worth a try! Pour into cake pan and bake for time listed on cake mix box according to size and type of cake pan you are using. Let cool, then frost with fat free cool whip. You will need to keep the cake in the refrigerator until you are ready to serve to keep the frosting from melting. This healthy recipe is that easy. Plus, it is really good. No one will know that it is low fat.

After cake cools, "frost" with the Cool Whip mixture, which is totally delicious! Don't worry if, while the cake sits out a bit, that the Cool Whip mixture becomes a little runny - just don't let it melt too much! Refrigerate cake for repeat use. The next day after you make this, the Cool Whip texture will be different, but safe to eat (as long as it has been refrigerated) and just as yummy (you may even find you like this texture better than the normal Cool Whip texture - I do!)

Frequently Asked Questions

  1. QUESTION:
    What are some healthy cake recipes?
    I'm making 4th of july cupcakes and i want them to be a little healthier. What are some healthy yellow/white cake recipes?

    • ANSWER:
      It's hard to made cakes healthy because of the white flour and sugar in it. And since all cakes and cupcakes contain those two ingredients to make them work, you need to add other things to it to make it healthy.

      I would recommend either a carrot cake cupcake or applesauce cake cupcake or one you add shredded zucchini or nuts or fruit to it.

      Just keep in mind, the more nuts, fruit, zucchini, shredded apple, shredded carrots - those kinds of things - you add to the batter, you need to add more leavening agent to it. So be sure to bump up either the baking powder or baking soda that is called for in your recipe.

      Hope that helps.

  2. QUESTION:
    Homemade Whtie Cake Mix Recipe?
    I would like to make a recipe that uses store bought white cake mix but I would like to make the recipe healthier therefore I would like to make the white cake mix myself so I can replace white flour with whole wheat flour and Splenda instead of sugar.

    I only need a recipe for a "regular" white cake MIX recipe (one that still needs oil, eggs, not a white cake recipe) not necessarily a healthy version, I can come up with that myself but if you do have one, please send it along.

    Thank You

    • ANSWER:
      Here's a basic cake mix recipe:

      6 cups flour
      3 Tbs. baking powder
      1-1/2 cups Crisco Shortening
      4 cups granulated white sugar
      2 teaspoon salt

      In large bowl combine the flour, sugar, baking powder and salt. With pastry blender, cut in shortening until mixture resembles cornmeal. Store in an air tight container in cool, dry place. Use within month if possible. It does keep quite well if stored for a longer period of time, but it's best to store it in the refrigerator if keeping it longer than a month or two. This is a great alternative to packaged mixes.

      Here's how to turn the mix into cake:
      Instructions: Stir together 2 cups of the cake mix with 1 teaspoon vanilla, 1 slightly beaten egg, and 1/2 cup milk. Stir until well blended. Pour into 8-inch square pan. Bake at 350 degrees for 25 to 30 minutes. For a 9 x 13-inch pan or layer cakes, double ingredients.

      Good luck, and I hope this was what you're looking for!

  3. QUESTION:
    How do i make a cake recipe healthy?
    So i have this project and i need to make my cake healthy these are the things i have to do to the cake. How did i reduce fat? How did i reduce salt? How do i increase fiber? And how do i increase cholesterol?
    this is my recipe: 1 cup white sugar
    1/2 cup butter
    2 eggs
    2 teaspoons vanilla extract
    1 1/2 cups all-purpose flour
    1 3/4 teaspoons baking powder
    1/2 cup milk , if u can help me change it into a healthy cake and post what the recipe is, then THANK YOU very muchhh
    ALSO im adding and changing their is no getting rid of the ingredients

    • ANSWER:
      You can simply replace white sugar with brown sugar, which is better in every aspect. Additionally, you can use whole wheat flour, which not only tastes better, but is also rich in fiber and proteins and will make you feel full eating a smaller amount! AND your cake will even look better! Last but not least, if you REALLY want to make your cake healthy, try replacing the butter with extra virgin olive oil which is good in so many ways.

  4. QUESTION:
    anyone know any healthy cake recipes with whole wheat flour, artificial sweetener, egg whites, and skim milk?
    i'm looking for a cake recipe, preferably chocolate that is low in sugar, low in fat, and somewhat high in protein.

    • ANSWER:
      Maybe a crepe would do? You could fill it with fresh fruit and sugar free chocolate toppings. Yummy!

  5. QUESTION:
    Is this a healthy recipe for a fruit teabread/cake fir a healthy diet?
    Ok, so my family are trying to eat healthy. My mum bakes this tea bread which she thinks is healthy, but is it really. It seems to be good for you and the ingreadients are pretty healthy. Here is the recipe:
    Bara brith teabread. 

    225g of mixed dried fruit. 
    1 cup hot strong tea. 
    225g self-raising flour. 
    1 tsp mixed spice. 
    2 tbsp butter. 
    100g soft brown sugar. 
    1 apple diced
    1 egg, lightly beaten

    Makes one large loaf. it's baked in the oven. My family thinks a slice a day is ok, we usually have a small slice each after dinner. We think it's healthy because of the fruit and small amount if butter used. My mum also says that brown sugar is much healthier than White. . .

    Your opinions please. Would appriciate any help.
    Oh and by the way, the hot tea is what the mixed fruit is soaked in before it is added to the bread mixture.
    Thanks.

    • ANSWER:
      A small slice each day is probably ok.
      Brown sugar is just white sugar that has molasses added to it. So there is no health benefit to the brown over the white sugar.
      If you wanted to be a little healthier add nuts to the mix, almonds or walnuts are both good for you. If you can make some of the flour a whole wheat that would be better.

      It sounds pretty good. I think it would taste real good toasted a bit.

  6. QUESTION:
    Is this a healthy recipe for dog cake?
    My dog's birthday is coming up and I wanted to make her a cake, so I looked for some recipes and found this one!

    Peanut Butter Carrot Cake
    Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.
    •1 cup flour
    •1tsp baking soda
    •1/4 cup peanut butter
    •1/4 cup vegetable oil
    •1 cup shredded carrots
    •1 tsp. vanilla
    •1/3 cup honey
    •1 egg
    Mix flour and baking soda. Add remaining ingredients. Pour into greased 8" round cake pan and bake at 350 degrees for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

    I wanted to know if this is a healthy recipe for a dog...? I'm pretty sure that putting oil into the recipe could definitely upset a dog's stomach. Is there anything that I could replace that with that is more dog-friendly? I'm planning on using wheat flour instead of white flour, and switching out the carrots for bananas, but is there anything else that can be done to make it better for her? THANKS!

    • ANSWER:

  7. QUESTION:
    Ratio for replacing oil with BUTTER in box cake recipe?
    I am making coconut muffins from Pillsbury Classic White Cake and am trying to do the opposite of the healthy trend of using oil in the cake recipe.

    I want to use butter instead. The recipe calls for 1/3 cup of canola oil (and 3 whole eggs or 4 egg whites ). How much BUTTER do I use?
    I want to melt the butter but saw another Yahoo Answer that said do not melt the butter unless the recipe said so. Well, obviously the recipe doesn't say ANYTHING about butter since it insists I use oil. Is melting it OK? It will make my life easier not ot have to workin a stiff stick of butter.

    • ANSWER:
      You can replace oil with butter in a one to one ratio. A few cautions however.

      1) Normally butter is creamed with sugar in a recipe to avoid the butter and flour creating "the pastry effect" which happens when butter and flour are mixed. Since the sugar is already in the mix, you can't do that.

      2) DO melt the butter. If you don't then you will get the above situation. AND, don't mix the liquid ingredients before adding to the dry because the butter will solidify into chunks when it contacts the cold eggs.

      3) Make sure your eggs and other liquid ingredients are room temperature AND mix in the eggs first to create a batter.

      4) very Quickly stir the melted butter into your mix.

      This is a pain in the neck but the only way to get your butter into the mix as a liquid. This is also the reason that packaged cakes call for oil instead of butter. If they packaged the sugar separately in the box so that it could be creamed with butter it would be a better product.

  8. QUESTION:
    Angel food cake recipe.?
    I want to make an angel food cake but all the recipes require about 12 egg whites! im a student and i want a healthy cake without having to fork out for 12 eggs! anyone got a recipe that uses less eggs? that would be really helpful :)

    • ANSWER:
      here is 1 for 6 eggs

      http://www.recipes4cakes.com/angelfood/texas_cake.htm

  9. QUESTION:
    Would like to modify a chocolate cake recipe - will this work?
    If I take a standard chocolate cake recipe, and substitute pureed prunes for oil, and egg whites for eggs - and top with powdered sugar instead of frosting, would this still be a moist, edible dessert that is also heart healthy? Or would it just be a mess?

    • ANSWER:
      My hubby had 5-way by-pass surgery and I baked with applesauce in place of oil/butter/shortening. I liked the flavor of it better than using pureed prunes. But your recipe will work great with either and do as the others have said about increasing the egg whites and not cooking too long. The powdered sugar on top would work but you can do better than that. When your cake comes out of the oven, take some cocoa powder, hot water, and powdered sugar and mix well, adding more powdered sugar to get the right consistency - you still want it thin and not too thick. Poke some holes in your cake and drizzle that over the hot cake. That will keep it nice and moist and increase the chocolate flavor without adding fat.

      Regarding egg whites. For every whole egg called for, I use two egg whites.

      Hope that helps.

  10. QUESTION:
    Is there any whole wheat muffin or cake recipe that uses egg whites and honey?
    if there is not, can you maybe make one up yourself? just want something healthy that is low in fat and has natural sugar like brown sugar or honey. Could also use bran cereal
    it has to be low fat and not contain any other flour but ww or bran

    • ANSWER:
      nothing that comes to mind but all i can say is try it any way then u will know if it is a good fit or not the combintaion u asked about

  11. QUESTION:
    Cake Wrecks --- disaster recipe or my mistake?
    I took a recipe online for a sugarless oats cake !! that goes like this -

    Sugarless Oats cake
    Looking for a delicious yet suitable for diabetics, you must try this healthy oat cake, it is sugar-free, low-fat and high in fiber.
    Ingredients
    Servings: 11

    2 cups wholemeal self-raising flour
    1 1/2 cups rolled oats
    2 tbsp margarine, melted
    1 egg, lightly beaten (beaten with a spoon/hand beater/fork)
    3/4 cup buttermilk

    Cooking Methods
    1.Mix together flour and oats, then make a well in the centre.
    2.Combine margarine, egg and buttermilk then pour into flour well.
    3.Mix lightly with a knife to form stiff dough.
    4.Turn out onto lightly floured board and knead until smooth.
    5.Roll out to 2 cm thickness and cut into rounds using a 7cm scone cutter.
    6.Bake for 10-15 minutes in a hot oven 220 degrees Celsius.
    Nutrition Facts

    Calories 214
    Fat Low
    Carbohydrate 30g
    Fiber Excellent

    MY DOUBTS :

    1) I used quaker's white oats (what's the diff. between rolled oats and shelled oats?)

    2) melted margarine means thawed or heated in the microwave till it melts hot and thin...

    3) i used all purpose flour and 2tsp baking powder instead of self raising flour.

    4)I added 2 cups beaten yogurt (which is what buttermilk is?)
    5) I made it 2 eggs beaten.

    6)Sugarless wud be bitter so I added some honey (around1/2 cup) and 2 bananas

    7) Is it a cake recipe or scone recipe? I didn't cut it with a scone cutter..i just poured the batter upto 2cms of a greased n floured baking dish. and baked..

    What went wrong??
    I finally topped some jam on it and kept it in the fridge...can't eat it without jam....so sweetless.. :S S:
    @ riversconfluence and mountain_baby - thanks a lot!!!!!!!!!!
    where can i get info about what effect each ingredient has on a cake??
    thanks once a again.

    @Knottypine1213 - I don't know how the original recipe wud taste/look like. I searched for cakes for diabetics and landed on this one. thank u 2.

    • ANSWER:
      1. For some things rolled oat and whole oats make a Huge difference.

      2. Melted is melted. Not sure why there is confusion there.

      3. The sub for salf raising flour should be just fine.

      4. Butter milk and yougurt are not Always interchangable.Next time use 1 cup milk and 1 tbsp lemon juice or vinegar, then let it sit for a few minutes. Use 3/4 of a cup of that.

      5. It said only 1 egg for a reason.

      6. I dont think it was supposed to be a sweet cake or it woud have had some kind of sweetness added. You should have left it with just honey, OR bananas or neither. And it's not that it would have been bitter, but just flavor les sugar adds flavor.

      7. You chose the recipe. What did it say it was?

      The thing that went wrong is that you made to many alterations to the recipe with out having it made it as is at least once to see how it turned out.

      Make it accordingly the first time, with maybe 1 thing different (2 tbsp honey), then see if you like it enough to keep messing with the recipe or if you should just move on.

      It was not your mistake but all of your mistakeS.

  12. QUESTION:
    Help with this cake recipe?
    Hi everyone!

    Its my husbands birthday tomorrow and of course, I want to bake him a cake :) But unfortunately, recently he found out he has still has high cholesterol and because he found out for the first time a few years back and after being more careful and getting more excercise the levels are still the same, so he has now decided to be absolutely strict about his diet, so not even birthdays are an excuse he says. But I dont want him to go completely without! So I found this recipe, and I thought I could top it with some pineapple slices to make it more festive!
    Here are the questions....lemon extract? I cant get that, I can only get actual lemons. So what would be 1 to 1 and a half lemon extract when using freshly squeezed lemon juice? Oh and do you think if I used brown sugar it would make the cake taste funny? I have white, just trying to think more healthy, thats all. lol

    Here's the recipe! Thanks all :)

    http://www.cooks.com/rec/view/0,1725,158163-237207,00.html
    rz8ur4 - oh thanks for that :o ) you made my day

    • ANSWER:
      Substitute 1 tsp finely grated lemon zest for 1/2 tsp of lemon zest. Do not use lemon juice--not only will you not get the lemon flavor but it will change the 'chemistry' of your cake.

      Happy birthday to your husband--he's very lucky to have a considerate sweetie like you home baking a cake for him.

  13. QUESTION:
    Healthy zucchini bread recipe anyone?
    I'd like to bake some zucchini bread that is low on calories but high in flavor and nutrients! I have some King Arthur White Whole Wheat Flour and King Arthur 100% Organic Whole Wheat Flour at home and would prefer to use either one of these over traditional white or cake flour.

    • ANSWER:
      Use any zucchini bread recipe that has high ratings such as from All Recipes: http://allrecipes.com/Recipe/Moms-Zucchini-Bread/Detail.aspx

      and just replace all the flour it calls for with half White Whole Wheat and half 100% Organic Whole Wheat (the ones you bought). Replace the oil with applesauce and :D ! There ya go!
      If you don't want a very rubbery texture or you still want that cake-like or quick-bread-like texture, add about 2T of oil or just a little bit. That's still very low fat. :]

  14. QUESTION:
    Do these ingredients in this carrot cake recipe sound right?
    My dad's birthday is in a few days and i wanted to make him carrot cake. But im not really big on cooking and im not completly sure if this recipe will come out right. And btw this is a somewhat healthy low calorie recipe. This recipe is supposed to serve 16, and do the ingredients and quantaties sound right??
    Thaaanks!! :)

    Ingredients
    3/4 cup 100% Liquid Egg Whites
    2 cups Granular
    3/4 cup Canned Carrots
    1/2 cup Whole Wheat Flour
    1/2 cup Oatmeal
    1 cup Wheat Bran Unprocessed
    1 tsp Ground Cinnamon
    1/2 tsp Baking Soda
    1/4 tsp Magic Baking Powder
    1/2 tsp Salt
    1 lb Carrot (raw)
    2 tbsp Sunmaid California Organic Raisins
    32 g Instant Vanilla Pudding
    1 1/4 cups Fat Free Skim Milk (hyvee)
    8 oz Cream Cheese, Fat Free

    • ANSWER:
      Orange carrot cake
      Materials: a carrot, orange juice 60ML, 3 eggs, sugar 15 grams flour 70 grams, 15 grams unsalted butter, few drops vanilla extract
      (Six-inch round cake mold of a live bottom)
      1. The carrot cut into small pieces, and orange juice, vanilla extract Beat together into the blender, then filter out the Carrot, placed in separate bowl with the juice stand;
      2. Pass the eggs with sugar;
      3. Sift flour and mix well;
      4. Dissolved in two to join unsalted butter and stir well;
      5. Add 50 grams of carrot pomace, Ban Cheng uniform batter, break out a whole carrot slag extra care not to go in across Canada;
      6. Die laying out the paper, poured into the mold
      7. Preheated oven, 180 degrees, up and down the fire, placed in the middle, bake 30 minutes, remove the cake with a toothpick after a lot of holes in the surface of bar;
      8. The steps of a fruit juice sprinkled evenly on the cake, and gently turn the cake, so that uniform distribution of fruit juice, into the refrigerator freezer 3 hours, remove and cut can be.

  15. QUESTION:
    Do you have a homemade chocolate mint cupcake recipe?
    hi so i want to bake a healthy chocolate mint cupcake (low in fat) and i dont want like just a chocolate cake recipe and then mint frosting i want the chocolate cupcake to have mint IN it. i will substitute oil for apple sauce and eggs for egg whites. thanks! also nothing with cake mix! thanks!!:)

    • ANSWER:
      Chocolate Mint Cupcakes Recipe

      Cupcake Ingredients

      8 Tbsp (1 stick, 4 ounces) unsalted butter
      1/2 cup Dutch processed cocoa
      2 ounces bittersweet chocolate, chopped
      3/4 cup flour
      3/4 teaspoon baking powder
      1/2 teaspoon baking soda
      2 large eggs
      1/2 teaspoon salt
      3/4 cup sugar
      1 1/2 teaspoons mint extract
      1/2 cup sour cream

      Optional Buttercream Frosting Ingredients

      8 Tbsp butter, room temperature (1 stick, 4 ounces)
      1 Tbsp milk
      1/4 to 1/2 teaspoon peppermint extract
      2 cups powdered sugar

      Optional Cream Cheese Frosting Ingredients

      4 ounces cream cheese, room temperature
      4 Tbps butter, room temperature (1/2 stick, 2 ounces)
      1/4 to 1/2 teaspoon mint extract
      1 1/2 cups powdered sugar (confectioner's sugar)

      Fresh mint for garnish

      Method

      Cupcakes

      1 Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners. Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.

      2 In a small bowl, sift together the flour, baking soda, and baking powder.

      3 In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.

      4 Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.

      5 Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.

      6 Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.

      Use frosting of choice, flavored with a little mint extract. Garnish with a little fresh mint. Recipes for simple butter cream or cream cheese frosting follow.

      Makes 12 cupcakes.

      Frosting

      1 In an electric mixer, beat the butter (if making buttercream) or butter and cream cheese (if making cream cheese frosting) at medium speed until creamy. Beat in milk (if making buttercream) and mint extract.

      2 Slowly add in the powdered sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn't minty enough for you, or powdered sugar if it isn't sweet enough for you.
      -----------------------------------------------------------
      Chocolate Mint Cupcakes
      Ingredients:

      For the cupcakes

      1 1/2 cups all-purpose flour
      3/4 cup unsweetened dutch cocoa
      1 1/2 cups sugar
      1 1/2 teaspoons baking soda
      3/4 teaspoon baking powder
      3/4 teaspoon salt
      2 large eggs
      3/4 cup buttermilk
      3 tablespoons vegetable oil
      3/4 cup warm water
      1 teaspoon pure peppermint extract

      Swiss Meringue Buttercream

      1 1/4 cups sugar
      5 large egg whites
      1 pinch salt
      1 lb unsalted butter, cut into tablespoons, room temperature
      1 teaspoon pure vanilla extract
      1 teaspoon peppermint extract
      peppermint candy (to garnish)

      Directions:

      1 Make the Buttercream: Combine sugar, egg whites and salt in mixer bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
      2 Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and cooled, about 10 minutes. Continue to whisk until stiff, glossy peaks form.
      3 Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition. Whisk in vanilla and peppermint extracts. Switch to the paddle attachment and continue beating until smooth. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.
      4 Make the Cupcakes: Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.
      5 Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool completely. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.
      6 Frost cupcakes with buttercream and sprinkle crushed candy on top.

  16. QUESTION:
    Healthy and low calorie chocolate dessert recipe?!
    So i bought an angel food cake mix and i planned on stirring in some mini-semi sweet chocolate chips. but i do not know if that is healthy enough? because i saw on the side of the box its like enriched flour whole wheat...it uses egg whites though-so thats good.

    but it also has 22 grams of sugar per serving.

    is there any chocolate dessert recipe thats easy to make? i have only white flour or whatever..but i have egg whites.

    thanks~

    • ANSWER:
      Chocolate Mousse with Strawberries
      1 (1.4 ounce) package instant sugar-fre
      chocolate fudge pudding mix
      1 cup cold skim milk
      1 3/4 cups light whipped topping
      Whole fresh strawberries

      In a mixing bowl, beat pudding mix and milk until well blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping. Also can be served over slices of angel food cake.

      Yields 2 1/2 cups.

      Diabetic Exchanges: One 2 tablespoon serving equals a free food. Also: 24 calories, 70 mg sodium, trace cholesterol, 4 gm carbohydrate, 1 gm protein, trace fat

      Please remember if you are counting carbs or calories or exchanges, you have to ADD the strawberries !!!!!

      This is a good candy, but remember, you have to watch the counts, you cant sit and eat them all !!!

      CHOCOLATE PECAN CLUSTERS
      1/4 cup mini maarshmallows
      1 TBSP mini chocolate chips
      1 tsp reduced calorie margarine
      1/4 tsp vanilla extract
      3 TBSP + 1 1/2 tsp chopped pecans
      Place marshmallows, ch. chips, adn marg, in a 2 cup glass dish
      Put in microwave (covered) on HIGH 30 seconds
      Add Vanilla and stir til smooth
      Add pecans
      Mix completely
      Drop by small teaspoons forming 8 clusters on wax paper
      Chill til firm ( about 30 )

      Servings 4 (2 each)
      cal 82
      fat 6 gm
      pro 1 gm
      carb 6 gm
      sod 1 mg
      fiber

      Chocolate Peanut Butter Truffles

      1 package (6oz.) semi-sweet chocolate morsels
      1/2 cup peanut butter (creamy or crunchy)
      1/2 cup evaporated milk
      Optional coatings:
      cocoa powder
      chopped nuts
      confectioner's sugar
      flaked coconut

      Makes About 3 Dozen Truffles
      1. Place chocolate morsels in a medium microwave-safe bowl. Microwave on
      HIGH for 45 seconds. (The bits won't look as if they are melting, but they
      are.) Stir the bits around with a spoon, leaving a space in the middle.
      Microwave on HIGH another 30 seconds and stir again until smooth and creamy.
      If lumps persist, microwave another 15-20 seconds on HIGH, then stir again.
      2. Add peanut butter to melted morsels and stir to blend. Add evaporated
      milk and blend well. Chill mixture one hour in the refrigerator.
      3. Using a tablespoon, scoop mixture and form into balls. Roll in desired
      coatings. Refrigerate until serving.
      Approximate nutritional information per serving:
      38 calories; 3.5 g fat; 1 mg cholesterol; 21 mg sodium; 1.3 g protein; 4 g
      carbohydrates.

      Low Carb Delicious Fudge
      Delicious Fudge

      1 ½ cup heavy whipping cream
      4 squares unsweetened chocolate
      10 packages sweetener
      ½ cup creamy peanut butter
      ½ cup chopped pecans
      1 box chocolate pudding mix

      In a sauce pan on low heat combine 1 cup heavy whipping cream and the
      chocolate bars.

      When mixture is melted, and it looks kinda speckled and not
      completely blended, remove from heat.

      Add peanut butter, blend. Add
      sweeteners, blend. It will look not like it's not smooth at all.

      Here comes the trick. Take the mixture and put it in your food processor,
      and blend. (Regular beaters might work if you don't have a food processor)

      It will start looking like the smoothest chocolate you've ever seen. At this
      point add the pudding mix.

      Mixture will become really thick. Then start
      adding the ½ cup of leftover heavy cream. Mixture will look thick yet
      creamy.

      Add the pecans and mix for just a second or two to incorporate them.

      Lightly spray with Pam a glass dish and wipe out excess with paper towel,
      pour mixture in dish and chill in refrigerator.

      Makes 32 pieces and the carb count is approximately 3.5 each

  17. QUESTION:
    recipe for low calorie cakes?
    my birthday is coming up, and I am going to be making a bunch of different cakes. I am trying to eat healthy low-calorie foods, so I would like to have a low-calorie cake. It would be wonderful if it was white or vanilla cake, but any other kinds would do perfectly.
    does anyone have a good recipe?
    please help!

    • ANSWER:
      Easy Carrot Cake

      Ingredients
      U.S. Metric Conversion chart

      * 20 ounce(s) can crushed pineapple
      * 2 cup(s) whole-wheat pastry flour (see Ingredient note)
      * 2 teaspoon(s) baking soda
      * 1/2 teaspoon(s) salt
      * 2 teaspoon(s) ground cinnamon
      * 1 teaspoon(s) ground nutmeg
      * 3 large eggs
      * 1/2 cup(s) granulated sugar
      * 3/4 cup(s) nonfat buttermilk (see tip)
      * 1/2 cup(s) canola oil
      * 1 teaspoon(s) vanilla extract
      * 2 cup(s) grated carrots (4-6 medium)
      * 1/4 cup(s) unsweetened flaked coconut
      * 1/2 cup(s) chopped walnuts, toasted (see tip)
      * 12 ounce(s) redueced-fat cream cheese (Neufchatel), softened
      * 1/2 cup(s) confectiners' sugar, sifted
      * 1/2 teaspoon(s) vanilla extract
      * 2 tablespoon(s) coconut chips (see note) or Flaked Coconut, toasted
      * 1/2 teaspoon(s) nutmeg, if desired
      *

      Directions

      1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes. Let cool.
      2. Drain pineapple in a sieve set over a bowl, pressing on the solids to thoroughly drain. Reserve the drained pineapple and 1/4 cup of the juice.
      3. Whisk flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
      4. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
      5. To prepare frosting and finish cake: Place coconut in a small baking pan and toast in the oven at 300°F, stirring several times, until light golden, 5 to 10 minutes.
      6. Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. (If desired, either add nutmeg to the frosting mixture, or sprinkle over cake when done). Spread the frosting over the cooled cake. Sprinkle with the toasted coconut.
      7. TIPS
      Ingredient Notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked good. You can find it in the natural-foods, or bulk, section of large supermarkets & natural-foods stores. Store in the freezer.
      8. Ingredient Notes: Large thin flakes of dried coconut called ''coconut chips'' make attractive garnishes. Find them in the produce section, or bulk-foods section of large supermarkets.
      9. Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make ''sour milk'' by mixing 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
      10. To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant & lightly browned, 2-5 minutes.
      11. NUTRITION INFORMATION:
      Per serving: 342 calories; 17 g fat (5 g sat, 7 g mono); 56 mg cholesterol; 43 g carbohydrate; 6 g protein; 3 g fiber; 349 mg sodium; 150 mg potassium. Nutrition bonus: Vitamin A (40% daily value), Fiber (12% dv). 3 carbohydrate servings
      Exchanges: 2 1/2 other carbohydrate, 1/2 vegetable, 3 fat
      EatingWell.com

  18. QUESTION:
    Where can I find a recipe for grocery or bakery store like Buttercream frosting?
    I'm an American living in France, and I am desperately looking for a good buttercream frosting recipe. The kind you find on top of grocery or bakery cakes. I'd like to make white buttercream cupcakes and don't like the recipes I've found so far. I remember going to my local supermarket and buying vanilla and chocolate buttercream cupcakes. Miam!! No whipped cream, buttery frostings or the like... Just that frosting you get when you ask for buttercream. (I eat healthy most of the time, I can at least sin with this!) Thanks!

    • ANSWER:
      4 cups sugar
      1 3/4 cups water
      16 egg whites
      1 teaspoon salt
      5 pounds butter, softened to room temperature and cut into pieces
      4 tablespoons vanilla

      In a saucepan, combine sugar and water. Heat to a temperature of 248 degrees F on a candy thermometer. In an electric mixer on medium speed, beat the egg whites with the salt until they hold stiff peaks. With the mixer running, drizzle the hot syrup into the whites being careful not to hit the whip with the hot syrup. Beat mixture at medium speed until cooled to room temperature, 15 to 20 minutes. Turn the mixer down to low and add the softened butter, piece by piece. **It is very important that the butter and the meringue are the same temperature. If the buttercream begins to break, Slowly heat it up to about 95 degrees F. over a double boiler, while whisking. Return to the mixer and beat until it comes back together. Continue adding butter*** Mix in the vanilla.

  19. QUESTION:
    Does anyone know any cake recipes?
    Can I have some cake recipes?

    They should be completed within one hour or less (including baking time), preferably 20 to 30 minutes for the baking.

    The cake should be a celebratory one, and white, yellow, blue and grey are the most preferred colours. It should not be too complicated and should be suitable for first-timers. They should be healthy, innovative and creative.

    If possible, give me a website or provide pictures. The full recipe including the amount of everything and the directions is required (this part can be typed out!).

    Please help!!! The answer which satisfies the most number of criterias gets 10 points! Thank you!

    • ANSWER:
      Check out the book ''everyday cuisine made easy''.

      Preparation Time: 10-15 minutes
      Cooking Time: 20-25 minutes
      Serves 4

      Ingredients for the cake
      125g butter
      1 teaspoonful grated orange rind
      220g castor sugar
      3 eggs, separate the yolks and the whites
      5 tablespoonfuls fresh orange juice
      250g self raising flour
      250g mango yogurt

      Ingredients for Lemon Cream (optional)
      250g thick cream
      5 tablespoonfuls fresh lemon juice
      50g icing sugar
      250g mango yogurt

      Method
      a)Beat the butter, orange rind and sugar together in a bowl until light and creamy.
      b)Beat in the egg yolks, one at a time. Stir in the orange juice.
      c)Sift the flour into the mixture, alternatively with the yogurt [flour, yogurt, flour, yogurt etc].
      d)Beat egg white until it reaches the soft peak stage. Fold lightly into mixture.
      e)Pour the mixture into a small, lined or greased round baking tin and bake in an oven at 180°C for 25 minutes. If you are using the Brandt oven, select the Pulsed Bottom Element function at 205°C for 20 minutes for a crusty cake exterior with a moist center.
      f)Place the lemon cream’s ingredients into a bowl and whip until the mixture forms a soft peak.
      g)Once the cake is baked, remove from the oven. Cut the cake horizontally into two pieces. Spread the cream onto both one side of each piece of the cake (you may add in canned oranges, canned peaches or sliced bananas.
      h)Place the fruits on one side of a piece of cake and place the other piece of cake (the side with the lemon cream) on top of the fruits.

  20. QUESTION:
    Healthy snack or dessert recipes with no wheat or sugar?
    I'm looking for simple recipes for cookies, cakes, muffins, etc. I need recipes that have no wheat flour, no white sugar, no brown sugar, and no artificial sweetners. I'm only using maple syrup, honey, or molasses as sweeteners. I would prefer some easy homemade recipes using ingredients like flax, oats, brown rice flour, etc.

    • ANSWER:
      You can take any normal recipes and replace the flour with rice or oat or potato flour, the eggs with a cornstarch mixture (1 tbsp of cornstarch mixed into 3 tbsp of cold water) and the sugars with your own sweetener. For denser flours, add more baking powder or baking soda to get them to rise. You may have to tweak the recipe a few times to get it the way you like it, but don't be afraid to experiment. It's fun and you'll create some delicious baked goods. Best of luck.

  21. QUESTION:
    Vegan Baby Birthday Cake!!?
    My son's birthday is coming in May and he'll be a year old! :) We're vegan, so I'm looking for a good cake recipe. I don't want this to be a crappy cake. I've made vegan cake before with some really great mixes from Cherrybrook Farms and Dr. Oetker's (sp.?) Organic (used egg replacer and soy margarine/milk), but they always turn out small. We're having a big party so I want to make a big cake to feed lots of people and I want it to be healthy, preferrably... I'd like to use whole wheat pastry flour and raw sugar if possible? I don't like white sugar or white flour, since he is a baby and his nutrition is very important to me!!!

    Please help!!

    • ANSWER:
      this cake is wonderfull! i'm making it for my birthday, it's also very easy to replace some ingredients with what you'd like!
      http://www.recipezaar.com/Vanilla-Eggless-and-Dairy-Free-Vegan-Cake-216376

      whops i forgot, you can double, triple and so on, the recipe easily to get the right amount

  22. QUESTION:
    BIRTHDAY CAAAAKE???????????
    Is there some cake I could buy or any recipes or for a "semi-healthy" possibly whole wheat/whole grain cake?
    My birthday is coming up and I want cake this year (last year my parents put candles in a watermelon slice lol)

    I'm not on a diet per-say, I just enjoy eating healthy/organic/vegan/vegetarian as much as possible
    I stay away from sugar, carbs (such as white breads/flour) and fat

    soo I need a healthy recipe for cake! Don't say "OH your birthday is only once a year! enjoy it!"
    I AM. I wouldn't care if I ate chocolate cake..But my stomach just can't handle sweets, oils, and preservatives anymore.. So no lecturing..Eat what you want, and I’ll eat what I want.
    PS: I really don't want a chocolate cake. I can't handle too much sweetness (like I said)

    • ANSWER:
      you could type in the words Healthy Vegan Whole Grain Sugar Free Cake Recipes in the same search box at the same time or do the same with the words Whole Grain Sugar Free Egg Free Dairy Free Cake Recipes. good luck.

  23. QUESTION:
    What are some good leavening agents to substitute for eggyolks?
    I found a really good flourless cake recipe, but i'm watching my cholesterol and the eggyolks in it won't do me much good (i'll still be using the whites though). any suggestions and/or healthy alternatives (I hate egg substitute)??

    • ANSWER:
      Eggs are not leavening agents... only egg beaters or all whites.

  24. QUESTION:
    Cutting the fat out of instant cake mix?
    I am trying to make a healthier version of a cupcake with instant Betty Crocker yellow cake mix. I have read that you can replace half the oil in the recipe with applesauce, has anyone tried this? Also, has anyone tried using egg whites instead of the whole egg?

    • ANSWER:
      I have replaced all the oil with apple sauce it it came out great.

      As far as they egg whites, I wouldn't unless the recipe calls for it but you can get those egg beater things and it will tell you on the package how much equals an egg and that cuts down too on the fat and the cholesterol.

  25. QUESTION:
    HELP What are some substitutes to make this recipe healthier?
    I am making carrot cake ice cream, but I want it to be healthier. I definitely need a substitute for the heavy cream! Here is the recipe,
    2 cups whole or 2% milk
    1 cup heavy cream
    5 egg yolks
    1/3 cup white sugar
    1/4 cup packed brown sugar
    1/2 cup packed shredded carrots
    1/4 cup raisins
    1/4 cup chopped walnuts or pecans
    1/4 teaspoon cinnamon
    1/8 teaspoon nutmeg
    1/8 teaspoon ground ginger

    Please help!! thank you (:

    • ANSWER:
      I found this recipe for fat free ice cream on line. The ingredients and some equipment are listed below. It is too long to cut and paste, but the link is in my "Sources" below and you will need to see for the directions etc. I would think you could substitute your carrots, nuts, raisins and spices for the fruit. It probably won't taste like true creamy ice cream because you really need the heavy cream and eggs to create a custard with the wonderfully rich consistency.

      2 cups fat-free milk
      1 cup Splenda - OR if your fruit is VERY sweet, you be able to get away with no added sweetener.
      1/4 cup fat-free powdered milk
      Egg Beaters - 1 14 oz carton (the short one, not the tall one) of Egg Beaters (or the whites from 8 eggs)
      1 cup fat-free half-and-half (which DOES contain "corn syrup", which is a form of sugar, so you may want to use 1 more cup of nonfat milk instead - it works almost as well)
      1 teaspoon vanilla extract
      3 cups of prepared fruit (strawberries, peaches,
      raspberries, mangoes, or whatever you have! See step 7 for details.
      1 ice cream maker
      ice cubes (about 8 tray's worth)
      2 cups (500 ml) table salt
      1 large pot

  26. QUESTION:
    a great cookie recipe?
    These pumpkin chocolate chip cookies are a great, healthy alternative to traditional chocolate chip cookies.

    They aren't exactly a diet food, but these pumpkin cookies are chock full of nutrition. Be sure to use the white whole wheat flour, rather than regular whole wheat flour. It's lighter and makes a tastier, more cake-like cookie.

    Pumpkin Chocolate Chip Cookies

    * 1 cup canned pumpkin puree
    * 1/2 cup brown sugar
    * 1/2 cup white sugar
    * 1/2 cup butter or trans-fat-free margarine
    * 1 egg
    * 1 tsp. baking soda
    * 1 tsp. milk
    * 1/2 cup white whole wheat flour
    * 1-1/2 cups unbleached white flour
    * 2 tsp. baking powder
    * 1/2 tsp. salt
    * 1-1/2 tsp. ground cinnamon
    * 1/4 tsp. ground cloves
    * 1/4 tsp. nutmeg
    * 1 Tbsp. pure vanilla extract
    * 1 cup semisweet or dark chocolate chips
    * 3/4 cup chopped walnuts

    Preheat oven to 350 degrees. Spray two cookie sheets with nonstick spray. In a large bowl, cream together pumpkin, sugars, butter and egg. In a small dish, dissolve baking soda into milk. Set aside. In a separate bowl, stir together flours, baking powder, salt and spices. Add baking soda mixture to flour mixture.

    Add flour mixture to pumpkin mixture, stirring until just combined. Be careful not to overmix or the batter will get tough. Add vanilla extract, chocolate chips and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Bake 10-12 minutes or until lightly browned.

    Makes 24. Per serving: 174 calories, 8 g fat, 0 trans fat, 19 g cholesterol, 194 mg sodium, 2 g fiber, 2 g protein,34% Vitamin A, 4% Calcium, 6% Iron

    • ANSWER:
      yummy they sound ssoooooooo good.my husband looked at the recipie and wants me to make em.thank you so much

  27. QUESTION:
    Granola bar recipe?! HELP PLEASE?
    2cups of old fashioned oats
    1 cup of water
    ½ cup of raisins
    half cup of unsweetened applesauce
    half cup of Splenda
    half cup of egg whites
    1.5 teaspoons baking powder
    .5 teaspoon salt
    2 teaspoons ground cinnamon

    does this look like a good oatmeal bar recipe? I want it dense, would this be dense/chewy, or more cake like? any tips to make it better, and keep the calories low? any good healthy, low calorie recipes that will make REALLY dense/chewy bars? Thanks!

    • ANSWER:
      Chewy Granola Bars By: BURSTEIN
      "Extra chewy granola bars. You can make them your own by picking different ingredients to add in! Try using any combination of miniature chocolate chips, sunflower seeds, raisins, chopped dried fruits, candy-coated chocolate pieces, chopped nuts, etc."

      Original Recipe Yield 3 dozen
      Ingredients
      4 1/2 cups rolled oats
      1 cup all-purpose flour
      1 teaspoon baking soda
      1 teaspoon vanilla extract
      2/3 cup butter, softened
      1/2 cup honey
      1/3 cup packed brown sugar
      2 cups miniature semisweet chocolate chips
      Directions
      Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
      In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
      Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
      Nutritional Information
      Amount Per Serving Calories: 207 | Total Fat: 8.2g | Cholesterol: 18mg

  28. QUESTION:
    Does someone have recipes that follow these guidelines?
    These are tips on how to make these recipes healthier. Does anyone know where I can get the recipe itself with tips already incorporated in it?

    I especially want to know for the chocolate cake because it would be hard to know the correct quantities that will work without the actual recipe.

    Thanks.

    Choc cake

    use cocoa powder instead of choc
    Use 2 egg whites per egg instead of whole egg eg if recipe says use 2 eggs then you use 4 egg whites
    Replace butter with olive oil (flaxseed oil?) and use 2 table spoons only. Add prune puree to keep the cake moist (and it also adds fibre)
    Use buttermilk instead of milk (almond milk for me?)
    Use spelt flour/Kamut flour
    Put fresh strawberries on top to serve it

    Lasagne

    Add brown lentils, finely grated carrots, zucchini and celeary with less meat
    Use besan-chickpea flour instead of cornflour to thicken it
    Use less pasta ie less layers with more filling

    Fettucine carbonara

    Use lean hame or prosciutto instead of bacon
    Eliminate all oil
    2 egg whites for each whole egg
    Add veges such as snow peas and spinach

    Apple pie

    Use filo pastry
    Make your own pastry with half wholemeal flour/Kamut, olive oil (reduce amount), buttermilk, cinammon and ground almonds for the base
    Serve with yoghurt

    Chicken curry

    Usually served with papadams and naan bread (high fat)
    Use curry powder instead of oil based
    replace coconut milk with tomatoes and chicken stock
    Add veges such as cualie pumpkin green beans and chickpeas
    Serve with doongara rice and yoghurt

    Pizza

    Use tomatoes, onions, capsicums
    Use Kamut in dough
    Add crushed garlic

    • ANSWER:
      get mouth watering recipes
      http://www.samayalblog.com/

  29. QUESTION:
    Narnia birthday party for a 2+a 4 year old, ideas,Turkish delight substitute?
    We're having a birthday party for our 2 and 4 year olds in ca 10 days. The theme is Narnia. I'm looking for more simple and inexpensive ideas for games, decoration,recipes etc. We like things natural. I also wanted to make some turkish delight but found it was loaded with sugar.Any idea for a healthy sustitute? Also a creative cake decoration idea with not too much work and sugar? drinks with little or no white sugar that's not too expensive eather?

    • ANSWER:
      Aplets & Cotlets. They are basically apricots and apples that have been stewed, gelled and cut into cubes and rolled in a very fine layer of powdered sugar. They are basically dried fruit. They are soooooo yummy. My dad, who is a diabetic can have them - so must be fairly nutritional. They are sold in the fine boxed candy section of stores.

  30. QUESTION:
    help with loosing weight?
    I am 25 years old and today I weighed 185 lbs. I am a stay at home mommy to three kids ages 8, 5, 2. I don't just sit on the couch but with a 2 year old home all day I'm not able to go to a gym or anything like that to work out. I keep my large 3 bedroom house clean, I spend time with my kids playing. When it's nice outside we go outside to play soccer or baseball with my 8 year old son. When it's nice out I go for hour long walks at least 4 days a week pushing my daughter in her stroller while her brothers are in school and then most days after school we go for about 20-30 minute walk together after dinner. I also do about 20 minutes of yoga most days and about 3 times a week I do about an hour of aerobic activities on our Wii Fit Plus.
    For breakfast I normally drink a meal replacement shake (170 cal) or special k cereal with skim milk. Lunch is usually lastnights leftovers, a salad with fat free ranch, or another shake. Dinner is usually some type of vegetable, usually fish or some healthy recipe that has grilled chicken or on the rare occasion I eat a beef fried rice recipe or pancakes prepared so they are lower calorie. I only eat egg whites unless it is part of a recipe that calls for the whole egg. I alway use low fat or fat free or sugar free when I can, (mayo, dressing, pancake syrup, etc..). For snacks I usually eat low fat yogart, fresh fruit, or a protein bar. I have cut back where we only eat red meat once a week at the most, I try to grill or bake anything (only frying the few recipes that I can't change). I only drink one can of diet soda two or three days a week. I drink a 20 oz bottle of powerade zero once a day, a couple servings of skim milk, and the rest is water. My average calorie contents is between 1100-1500 a day. I measure everything I eat to make sure I recorded the proper amount of servings.
    But over two months time I have only lost 8 lbs. The past week I have gained either .4l bs or .2 lbs every day. I weigh myself first thing in the morning before eating or drinking anything. But yesterday was my daughters 2nd birthday so I indulged in an average piece of chocolate cake with two servings of low calorie vanilla ice cream. And she choose McDonald's to eat for her birthday so I ate a grilled chicken sandwich and medium fries for the first time in over two months. I ate a total of about 2200 calories yesterday, (the first time I've went over 1500 in about 6 weeks) didn't have anymore exercise than normal but this morning when I weighed myself I had lost 1.8 lbs. How did that happen? Why when I eat all the right foods and watch how much I eat I loose very little weight or even gain weight but then when I over indulge I loose more weight?

    • ANSWER:
      First, you have an excellent diet! I applaud you. One thing I suggest is switching your Special K cereal to General Mills Total Cereal. It's whole grain, and has less calories, and much more vitamins and minerals (100% of 12 essential vitamins and minerals). I eat it everyday and it fills me up. I'm still full by lunch time! Definitely try that cereal. As soon as you wake up, gulp down a glass of cool water. It’s a wonderful way to start you day and you only need a lesser quantity of your breakfast drink after that. A glass of water lets out all your digestive juices and sort of lubricates the insides of your body. You may have your morning cup of tea but have it after a glass of water. It is good for you. Also drink a glass of water before each meal. As this will fill your stomach a bit so you'll feel fuller sooner. Include in your diet things that contain more water like tomatoes and watermelons. These things contain 90 to 95 % water so that there is nothing that you have to lose by feasting on them. They fill you up without adding to the pounds. Also, stay away from caffeinated drinks! These will actually SLOW down your metabolism. Eating an apple in the morning is actually more affective than coffee. Also, try grazing a few days a week. Grazing means have 4-5 smaller meals instead of 3 larger meals. Lessening your portions is surefire way to lose weight, too.

      As for exercise, just make sure you are burning more calories than you are eating. Wii Fit Plus is a good choice if you can't get out to the gym. It will count calories for you. It's also nice for toning.

      Oh yeah. TURN ON MUSIC AND DANCE LIKE AN IDIOT!

      This is fun to do with kids, and is also wonderful for weight loss! I did this for 10 minutes and was sweating my brains out. Seriously, its worth a shot, and it's so fun.

      Maybe join the local YMCA or in the summer time, swim outdoors. It's one of the best exercises. You can take your kids, too. Always good to teach your kids to swim if they don't know already. :)

      As for your question, I don't know. The body sort of has a mind of its own. Just eat healthy and exercise a lot. Cardio is great to do, as well as toning. You can learn about toning quickly by doing a Google search. Wii Fit Plus has some nice toning exercises. The key thing here is : drink a lot of water and don't diet! You'll gain it all back. Change your whole lifestyle. Not only will it benefit your weight loss, but it will help you live a longer, happier life.

  31. QUESTION:
    Low-budget dessert recipe?
    For my food tech. (home economics) GCSE coursework, I need to make 2 dishes in 2 hours. The meals need to be low budget and simple, but also as healthy as possible.

    I've got an idea of the first dish: http://www.bbcgoodfood.com/recipes/4730/smoked-mackerel-risotto
    It's a smoked mackerel risotto and any leftovers can be made into 'risotto cakes'! The ingredients are quite simple and cheap (apart from the white wine, but most people have wine hanging around anyway).

    Does anybody have any ideas of a low-budget dessert/pudding?
    Thanks! :)

    • ANSWER:
      Golden Syrup Dumplings

      40g Butter (2 tablespoons), room temperature
      150g Self Raising Flour (1 cup)
      1 Large Egg, beaten (61g)
      60ml Whole Milk (3 tablespoons)

      Syrup:
      3 cups water
      170g Golden Syrup (2/3 cup)
      40ml Lemon Juice (2 tablespoons)
      60g Butter (3 tablespoons)

      DIRECTIONS

      Preheat oven to 190 degrees celsius
      Place syrup ingredients in a medium saucepan and stir until syrup has fully dissolved. Bring to the boil.
      Meanwhile, rub butter into flour. Add egg and milk to mix into a dough. You have your choice of baking or simmering the dumplings.
      If baking, place teaspoonfuls of dough in a greased deep pie dish. Pour boiling syrup over dumplings and bake for 20-30 minutes, until a skewer comes out clean.
      If simmering, drop teaspoons of dumpling batter into the boiling syrup and simmer until cooked.
      Serve with custard, cream or ice-cream.
      Serves 4

  32. QUESTION:
    Good recipe additions?
    I am in a bake off competiion and we have to bake something other than cookies. They said to try and make your item "stand out".I really want to win, but all my cookbook recipes are pretty dull and boring! I was thinking of using a general brownie recipe, but adding a couple little twist for flavor, then cutting them into small squares and glazing them with icing to make mini-cakes! But I cant think of anything that would go good with the recipe that I could add.Here is the recipe:

    brownie mix-
    3/4 c. flour
    1/4 c.+2 tbs. cocoa powder
    1 c. sugar
    1/4 tsp salt
    1/3 c. apple sauce
    3 egg whites
    1 tsp. vanilla

    Icing:
    1/2 c. water
    1/4 c. butter
    1/2 c. cocoa powder
    3 c. powdered sugar
    2 tsp. vanilla

    (I know the recipes may look weird, they are from a healthy living cookbook)

    What can I add to either the brownie mix or the icing to make them really stand out?

    • ANSWER:
      After you take them out of the oven, sprinkle with miniature marshmallows, choc chips and nuts (Rocky Road Squares) and put it all back in the oven until the marshmallows are a golden brown colour. Everyone loves them.

  33. QUESTION:
    Can I substitute soy flour for all- purpose flour while baking?
    I am trying different ways of making everday favorite baked goods healthier. Soy flour seems to be a pretty good alternative to all-purpose or white flour. Can I interchange them in recipes? I understand baking time will be affected, but will the cookies or cake still be the same? (with slight taste change)

    • ANSWER:
      Because it has no gluten and different properties than wheat flour, it cannot be used as a 100% substitute for wheat flour. Instead, substitute no more than 1/4 to 1/3 of the wheat flour in a recipe.For best results, increase the liquid in the recipe and reduce the oven temperature by 25 degrees. Keep a close eye on your baked goods because they will bake quicker when made with soy flour.

  34. QUESTION:
    unhealthy, spicy, or rice cakes?
    i have ibs, so i can't eat spicy food
    and for me, personally, it also means i can't really eat healthy foods because they either are spicy, or they leave me unable to... well we won't go into too much detail
    even the recipes i've found specifically for people with ibs have onions, peppers, and other things that don't go well in my stomach

    are there any healthy recipes that don't include peppers, onions, spice...
    and do have SOLUBLE fiber
    Rice
    Pasta and noodles
    Oatmeal
    Barley
    Fresh white breads such as French or sourdough (NOT whole wheat or whole grain)*
    Rice cereals
    Flour tortillas
    Soy
    Quinoa
    Corn meal
    Potatoes
    Carrots
    Yams
    Sweet potatoes
    Turnips
    Rutabagas
    Parsnips
    Beets
    Squash and pumpkins
    Mushrooms
    Chestnuts
    Avocados (though they do have some fat)
    Bananas
    Applesauce
    Mangoes
    Papayas

    and not insoluble fiber alone

    • ANSWER:
      I can see a root bake in there! Potatoes, red beets, parsnip, yams, carrots - other roots if you like - all cleaned/peeled (if necessary) cut into pieces of approximately the same size (big or small, as you like), drizzled with a little oil, sprinkled with a little salt - left to grill/bake in the oven until tender.

      You could also make a "meatloaf" from quinoa, mushrooms and squash, that have been run with eggs, salt and a little flour in a food processor.

  35. QUESTION:
    I want a recipe for a Simple Moist Banana Bread which uses canola oil instead of butter?
    I do not have a whole lot of ingredients in my pantry, just some baking powder, all purpose flour, splenda (brown and white), eggs, vanilla essence and yes of course i do have these really ripe bananas. I do not have nuts or chocolate chips. I do have butter but am really looking to make it healthier by substituting butter with canola oil. I've heard that people make date cakes with oil. so is there a way i can make a really moist banana bread with oil.

    • ANSWER:
      I know you wanted a healthy recipe, but this is so good. I am just pasting this, in case you decide to make the real thing one day.
      You can try using oil, see how it tastes.

      Banana Banana Bread

      Rated: 5 of 5 by 3808 members

      Submitted By: Shelley Albeluhn
      Photo By: Rachelle Bowden
      Prep Time: 15 Minutes
      Cook Time: 1 Hour 5 Minutes
      Ready In: 1 Hour 20 Minutes
      Servings: 12

      "Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! It's wonderful toasted!! Enjoy!"

      Ingredients:
      2 cups all-purpose flour
      1 teaspoon baking soda
      1/4 teaspoon salt
      1/2 cup butter
      3/4 cup brown sugar
      2 eggs, beaten
      2 1/3 cups mashed overripe bananas

      Directions:
      1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
      2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
      3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

  36. QUESTION:
    any ideas for healthy eating plan? ive dieted and now want to get back onto just plain good food! meal plans?
    ive been normally having like, eggs, mostly egg whites, in wholemeal bread, or tortillas for breakfast...yummy!

    sushi a lot for lunch cos i just love it, and some fruit,

    oat cakes for snacks..again i prefer it to chocolate to be honest how weird that may sound

    and i always have apretty good meal, like shepards pie, fish, veggies or pasta..i just cut down on portion sizes a lot, from my usual mammoth bowls of pasta lol...

    any nice, nutritionally balanced recipes for any meal at all?

    and am i eating enough, i still get a bit weak sometimes although i eat 3 good meals,and snack about once, twice a day.

    thanks in advance..

    • ANSWER:

  37. QUESTION:
    BIRTHDAY CAAAAKE???????????
    Any recipes for a "semi-healthy" possibly whole wheat/whole grain cake?
    My birthday is coming up and I want cake this year (last year my parents put candles in a watermelon slice lol)

    I'm not on a diet per-say, I just enjoy eating healthy/organic/vegan/vegetarian as much as possible
    I stay away from sugar, carbs (such as white breads/flour) and fat

    soo I need a healthy recipe for cake! Don't say "OH your birthday is only once a year! enjoy it!"
    I AM. I wouldn't care if I ate chocolate cake..But my stomach just can't handle sweets, oils, and preservatives anymore.. So no lecturing..Eat what you want, and I’ll eat what I want.
    PS: I really don't want a chocolate cake. I can't handle too much sweetness (like I said)

    • ANSWER:
      101 Cookbooks is a great source for exactly the sort of fairly healthy, not-too-sweet cake you're looking for.

      http://www.101cookbooks.com/archives/unfussy-apple-cake-recipe.html

      http://www.101cookbooks.com/archives/rosemary-olive-oil-cake-recipe.html

      http://www.101cookbooks.com/archives/carrot-cake-recipe.html

      This banana cake is fantastic when made with whole grain flour:

      http://www.davidlebovitz.com/2007/09/banana-bread-or-1/

      Or try a raw cake! Grain-free, and sweetened only with fruits and/or agave.

      This one is great, chocolatey, not too sweet, and super easy. The cake also makes great truffles, and the frosting is basically chocomole - chocolate avocado pudding. Either is great on its own, and they are delightful together as a layer cake:

      http://www.rawfreedomcommunity.info/forum/showthread.php?t=5399

      And this one just looks decadent.

      http://www.rawmazing.com/recipes/raw-dessert-recipe-cranberry-pecan-torte/

      Good luck, and HAPPY BIRTHDAY!

  38. QUESTION:
    BIRTHDAY CAAAAKE???????????
    Any recipes for a "semi-healthy" possibly whole wheat/whole grain cake?
    My birthday is coming up and I want cake this year (last year my parents put candles in a watermelon slice lol)

    I'm not on a diet per-say, I just enjoy eating healthy/organic/vegan/vegetarian as much as possible
    I stay away from sugar, carbs (such as white breads/flour) and fat

    soo I need a healthy recipe for cake! Don't say "OH your birthday is only once a year! enjoy it!"
    I AM. I wouldn't care if I ate chocolate cake..But my stomach just can't handle sweets, oils, and preservatives anymore.. So no lecturing..Eat what you want, and I’ll eat what I want.
    PS: I really don't want a chocolate cake. I can't handle too much sweetness (like I said)

    • ANSWER:
      I found some recipes online. I have not tried them myself but I usually go to this website for my recipes.

      Carrot-Banana-Zuchini cake http://recipes.sparkpeople.com/recipe-detail.asp?recipe=141535
      Banana Cake http://recipes.sparkpeople.com/recipe-detail.asp?recipe=691728

      For the Banana Cake look at the comments below for alternatives to the flour.

      Hope this helps!


Related Posts

Comments

Feel free to leave a reply...