EID COOKING [PART-2]

Applesauce

Baking cupcakes that won't stay on your hips forever is all about replacing high-fat and calorie-laden ingredients with low-fat, low-cal alternatives. In this recipe, applesauce replaces much of the fat in a traditional cake batter. To lighten this baked good even more:

• Use a brown sugar substitute blend in place of the brown sugar.
• Replace the egg with egg substitute.
• Omit the nuts and raisins.

Did You Know?

Adding citrus zest to your baked goods (and any other food, really) gives them a big boost of flavor without adding calories or fat.

EID COOKING [PART-1] post;192

DESERTS:

Red velvet cake:

Red velvet cake is a classic American dessert. To help make this traditional meal-ender a little friendlier to your waistline, give the following changes to your favorite red velvet cake batter a try:

    Replace the eggs with egg substitute.

• Use low- or fat-free buttermilk.
• Switch half the sugar with a sugar substitute blend.
• Top the cupcakes with powdered sugar instead of frosting.
• Bake in mini muffin pans.

Cookies, pies and cakes are delicious, but everyone knows that cupcakes are the perfect party treat. Not too big and not too small, cupcakes are a delightfully versatile dessert that can be served on paper plates at a picnic or presented in an elegant, statuesque tower at a wedding or other formal celebration. They also run the gamut in flavor, ranging from plain yellow with chocolate frosting to key lime with meringue. No matter what size, taste or toppings you favor, there's a cupcake recipe (or 20) bound to satisfy every taste bud. Before tying on the apron, however, take note of the 10 tips we've put together to help aspiring chefs produce perfect cupcakes.