| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Cake-pie, Lowfat-pie |
10 |
Servings |
INGREDIENTS
|
|
Custard- |
| 1/3 |
c |
Sugar |
| 2 |
T |
All-purpose flour |
| 2 |
T |
Cornstarch |
| 1/4 |
t |
Salt |
| 1 |
|
Egg |
| 2 |
c |
1% low-fat milk |
| 1 1/2 |
T |
70% buttermilk-vegetable oil |
|
|
spread |
| 1 |
t |
Vanilla |
| 1/4 |
t |
Orange extract |
|
|
Cake- |
| 1/2 |
c |
Sugar |
| 3 |
T |
70% buttermilk-vegetable oil |
|
|
spread at room |
|
|
temperature |
| 1 |
|
Egg yolk |
| 1 |
t |
Vanilla |
| 1/2 |
t |
Orange extract |
| 1 |
c |
Cake flour |
| 1/2 |
t |
Baking powder |
| 1/2 |
t |
Salt |
| 1/2 |
c |
Lowfat buttermilk |
| 2 |
|
Egg whites |
|
|
Glaze- |
| 2 1/2 |
T |
Cocoa powder |
| 1/3 |
c |
Low-fat sweetened condensed |
|
|
milk |
INSTRUCTIONS
In bowl mix sugar, all-purpose flour, cornstarch, salt and egg. In
saucepan heat milk over medium heat until small bubbles appear around
edge. Gradually whisk milk into flour mixture. Return all of mixture
to saucepan; cook over medium heat, whisking until bubbly, 3 minutes.
Reduce heat to low; cook, whisking, 2 minutes longer. Remove from
heat. Stir in vegetable oil spread and extracts. Cool slightly. Press
wax paper onto surface; and refrigerate overnight. For cake, preheat
oven to 350 °F. Coat 8" round cake pan with nonstick spray. In bowl
with mixer at medium speed beat sugar and vegetable oil spread until
blended. Beat in egg yolk and vanilla and orange extracts until
smooth. In bowl mix cake flour, baking powder and salt. Alternately
stir flour mixture an buttermilk into egg yolk mixture, beginning and
ending with flour. In another bowl with clean beater and mixer at
medium-high beat egg whites until stiff peaks form. Fold into batter.
Spoon batter into pan. Bake 35 minutes. Cool in pan on rack. In
saucepan, mix cocoa, condensed milk and 2 tablespoons water. Heat over
low heat, stirring constantly, until thick, 2 minutes. Cook, stirring,
1 minute. Remove from heat; cool slightly. Remove form pan. Cut in
half horizontally. Place bottom half, cut side up, on plate. Spread
custard over top. Top with second half, cut side down. Spread glaze
over top. Serve at room temperature or chilled. Makes 10 servings. Per
servings. 234 calories; 6 g protein; 7 g fat; 47 mg cholesterol; 38 g
carbohydrates; 288 mg sodium. Your time in the kitchen: 30 minutes.
Ready to serve in 5 hours, 5 minutes + overnight. Sneak peak at
irresistible, guilt-free treats from Richard Simmons' brand-new
cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.
Recipe by: Woman's World 11/4/97, Richard Simmons Posted to MC-Recipe
Digest V1 #878 by 4paws@netrax.net (Shermeyer-Gail) on Nov 01, 1997
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