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10 Ways to Cut Calories in Baking Recipes

How to lighten up your holiday recipes without sacrificing taste.

Lighter Holiday Recipes continued...

*If you can't find mint-flavored chocolate morsels, use semisweet ones and add 1 teaspoon of mint extract when you add the eggs to the batter.

  • Combine flours, baking powder, salt; set aside. Melt chocolate chips over low heat in microwave or in a small nonstick saucepan.
  • In large mixing bowl, beat sour cream and canola oil with sugar and Splenda. Add chocolate mixture and vanilla and beat to blend. Add egg and egg substitute and beat until smooth. Add flour mixture and beat only until blended.
  • Split dough into fourths and wrap each fourth in plastic wrap. Freeze until firm (about 20 minutes.)
  • Preheat oven to 350 degrees. Shape each portion of dough into about 10 (1-inch) balls, and place on cookie sheets that have been coated with canola cooking spray. Bake for 10 minutes, watching carefully. Once the cookies are cool, dust the tops with powdered sugar, if desired.

Yield: 40 cookies (20 servings)

Per serving (2 cookies each): 100 calories, 2 g protein, 15 g carbohydrate, 4 g fat, 1.5 g saturated fat, 10 mg cholesterol, 1.2 g fiber, 60 mg sodium. Calories from fat: 36%.

Light Rum Cake

WebMD Weight Loss Clinic members: Journal as 1 portion medium dessert + 2 tsp sugar

Cake:
2/3 cup pecans or walnut pieces
1 box yellow cake mix (with or without pudding in the mix)
1 large egg, higher omega-3 egg if available
1/2 cup egg substitute
1/3 cup pineapple juice
1/2 cup fat-free sour cream
1/2 cup plus 2 tablespoons dark rum

Glaze:
2 tablespoons whipped butter or margarine with 8 grams of fat per tablespoon
1/2 cup dark rum
1/3 cup granulated sugar
1/3 cup Splenda (if you don't want to use Splenda, just increase the sugar to 1/2 cup)

  • Preheat oven to 325 degrees. Coat a 10-inch tube pan or 12-cup Bundt pan with canola cooking spray. Sprinkle the nuts over the bottom of the pan.
  • In a large mixing bowl, combine the remaining cake ingredients (cake mix, egg, egg substitute, pineapple juice, sour cream, dark rum) and beat on medium speed until well blended. Pour the batter over the nuts in prepared pan.
  • Bake in the center of oven for about 50-60 minutes or until cake tester inserted in center comes out clean. Let the cake cool completely, and then invert it onto a serving plate.
  • To make the glaze, melt the butter in a small, nonstick saucepan. Away from the heat, stir in 1/2 cup rum, 1/3 cup sugar, and 1/3 cup Splenda. After you've stirred the mixture, put back on the stove over medium heat and bring to a gentle boil. Continue to gently boil, stirring constantly, for about 4 minutes. Let cool for about 5 minutes.
  • Prick the top of the cake all over with a skewer or large barbecue fork. Slowly spoon or pour the glaze evenly over the top. You can spoon or brush some of the glaze that drips off onto the sides of the cake.

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