A few simple substitutions and cutbacks can help you stay afloat
If I had to choose a favourite flavour in an ice cream or a dessert I would have quite a struggle. We all crave for that essential post meal meetha. Low calorie desserts are a great way to enjoy a tasty treat without having the enormous amount of calories found in traditional desserts. Most desserts are usually high in sugar and fat which add calories not needed by our bodies. A few simple substitutions and cutbacks can help you stay afloat.
* Substitute heavy cream (410 calories,45 grams of fat) with evaporated skimmed milk (1/2 cup – 100 calories,0 grams of fat).
* An ounce of cream cheese (100 calories,10 grams of fat) with light cream cheese (60 calories,5 grams of fat)
* One cup of paneer ( 217 calories,9.5 grams of fat) with homemade toned milk paneer (1/2 cup – 90 calories,1 gram of fat )
* Whole milk (1 cup – 150 calories,8 grams of fat) with skimmed milk (1 cup – 86 calories,0.4 grams of fat)
* Whole egg (75 calories,5 grams of fat) with egg white (17 calories,0 grams of fat).
* Fudge Topping 2 tablespoons (130 calories,6 grams of fat) with homemade Chocolate Syrup 2 tablespoons(103 calories,0.4 grams of fat)
The best way to limit calories from your favourite dessert is to share the portion with someone you love!
LOW CAL MARBLE ANGEL FOOD CAKE
1 1/2 cups egg whites (10 to 12 large eggs)
1 cup sifted powdered sugar
1 cup sifted cake flour
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 cup granulated sugar
Fresh fruit (optional)
In an extra large mixing bowl place in the egg whites and allow them to stand at room temperature for 30 minutes. While they are standing sift the powdered sugar and flour together into another mixing bowl three times. In another mixing bowl measure 1 cup of the flour mixture and sift together with the cocoa powder. Place all of the mixtures to one side. Add cream of tartar and vanilla to the egg whites. Beat the mixture with an hand mixer on medium speed until soft peaks (tips curl). Then slowly add the granulated sugar,about 2 tablespoons at a time,and continue mixing until stiff peaks form (tips stand straight). Place one-third of this mixture into another bowl and set aside.
Over the larger portion of the beaten egg whites sift about one-fourth of the plain flour mixture and gently fold in. Continue folding in the rest of the plain flour mixture,using one-fourth of the mixture at a time. Sift the flour-cocoa mixture,one-third of the mixture at a time,over the smaller portion of the beaten egg whites,using the same folding procedure as above. Spoon one-third of the white batter evenly in an ungreased 10 inch baking pan. Then spoon half of the chocolate batter over white batter in pan. Repeat this process until all the batter is gone; make sure you top with white batter. To marble the batter you are going to need to use a folding motion. Bake at 350 degree oven for 40 to 45 minutes. Cool completely. After cooling you can drizzle the cake with powdered sugar icing,chocolate or white,and serve with sweetened whipped cream or fresh fruit.
(The writer is a city-based food and diet consultant who can be contacted at firstname.lastname@example.org)