All-American treats: classic desserts get a light lift

Vegetarian Times, Sept, 2005 by Kathy Farrell-Kingsley

To echo Dorothy in The Wizard of Oz, sometimes you need go no further than your own backyard to find your heart's desire. Even though I honed my baking skills abroad and have enjoyed my share of European tortes, truffles and tarts, when it comes to making desserts, I find traditional American treats much more alluring than their fancier continental cousins.

Simple, homey batters and doughs are the foundation of American baking. Who can resist transforming basic ingredients into brownies, cakes, cookies and cobblers that speak to us so clearly of home? The only downside is that these old-fashioned goodies sometimes can be rich and heavy. Not to worry--the following recipes are light on fat and calories and offer sensible, sweet satisfaction without sacrificing the homespun flavor and goodness.

But don't just take my word for it. Put on an apron, bake up a batch and see for yourself!

LEMON TEA CAKE
WITH MIXED BERRIES

Serves 8

A velvety moist crumb, fine lemony
flavor and excellent keeping qualities
make this tea cake a hit time and again.
The fruit makes an exceptional topping.

Lemon Cake

2/3 cup natural cane sugar
1/3 cup unsalted butter, softened
  2 large egg whites
  1 large egg
  1 tsp. grated lemon zest
  1 tsp. lemon extract
  1 cup all-purpose flour
1/4 tsp. baking powder
1/4 cup low-fat vanilla yogurt

Topping

  2 cups fresh or frozen blueberries
  1 10-oz. pkg. frozen raspberries in
    light syrup, thawed and undrained
  1 cup low-fat vanilla yogurt

1. Preheat oven to 350F. Grease
8 1/2 x 4 1/2-inch loaf pan, and dust with
flour, shaking out excess.

2. To make Lemon Cake: Put sugar
and butter in mixing bowl, and, using
an electric mixer, beat until fluffy. Add
egg whites and egg, beating well after
each addition. Beat in zest and lemon
extract. Add flour, baking powder and
yogurt, and beat until blended. Spoon
batter into prepared pan.

3. Bake 45 minutes, or until toothpick
inserted in center comes out clean. Cool
in pan 10 minutes on wire rack; remove
from pan. Cool completely on wire rack.

4. Meanwhile, to make Topping: In
medium bowl, combine blueberries and
raspberries, tossing well. Cut cake into
8 slices. Top each slice with 1/4 cup berry
mixture and 2 Tbs. yogurt.

PER SERVING: 290 CAL; 6G PROT; 9G TOTAL FAT
(5G SAT FAT); 48G CARB; 50MG CHOL; 115MG
SOD; 3G FIBER; 33G SUGARS

PEACH COBBLER

Serves 8 * Vegan

The homey peach cobblers my grandmother
made when I was a child
inspired this dessert. I've lightened up
her recipe by reducing the amount of
butter and using vegetable oil instead.
For a variation, add some blueberries
or raspberries to the filling.

Cobbler

  6 cups peeled, chopped peaches
1/4 cup natural cane sugar
  1 Tbs. cornstarch
1/2 tsp. ground cinnamon
  2 Tbs. fresh lemon juice

Topping

1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
  2 Tbs. soy margarine
    or unsalted butter, melted
  2 Tbs. vegetable oil
  1 tsp. ground cinnamon

1. Preheat oven to 350F.

2. To make Cobbler: Combine all ingredients
in mixing bowl, and toss. Pour
mixture into 11x7-inch baking dish.

3. To make Topping: Mix all ingredients
in small bowl, and toss with fork until
well blended. Sprinkle topping evenly
over peach mixture.

4. Bake 40 minutes, or until bubbly. Let
cool slightly before serving.

PER SERVING: 240 CAL; 3G PROT; 7G TOTAL FAT
(1G SAT FAT); 43G CARB; 0MG CHOL; 40MG
SOD; 3G FIBER; 30G SUGARS

SPICE CRUMB CAKE

Serves 8

If you want to give this cake a final
flourish, serve it topped with peeled,
sliced apples that have been sauteed
in a little butter, lemon juice and
cinnamon-sugar.

1 1/4 cups all-purpose flour
  2/3 cup packed light brown sugar
  3/4 tsp. ground cinnamon
  1/4 tsp. ground allspice
  1/8 tsp. ground ginger
  1/8 tsp. salt
    4 Tbs. unsalted butter,
      chilled and cut into small pieces
  1/2 tsp. baking powder
  1/2 tsp. baking soda
  1/2 cup buttermilk
    1 tsp. vanilla extract
    1 large egg

1. Preheat oven to 350F. Grease 8-inch
round cake pan.

2. Mix flour, brown sugar, cinnamon,
allspice, ginger and salt in mixing bowl.
Cut in butter with pastry blender or
2 knives until mixture resembles coarse
crumbs. Reserve 1/2 cup flour mixture for
topping; set it aside.

3. Add baking powder, baking soda,
buttermilk, vanilla and egg to remaining
flour mixture in bowl. Using electric
mixer, beat until blended. Spoon batter
into prepared pan. Sprinkle top with
reserved 1/2 cup flour mixture.

4. Bake 30 minutes, or until cake
springs back when touched lightly in
center. Cool on wire rack.

PER SERVING: 210 CAL; 3G PROT; 7G TOTAL FAT
(4G SAT FAT); 34G CARB; 40MG CHOL; 220MG
SOD; <1G FIBER; 19G SUGARS

DECADENT BROWNIES

Makes 16 squares

These brownies have a fudgy
taste and less cholesterol and
fat than their traditional
counterparts.

2/3 cup unsweetened cocoa
    powder
1/3 cup all-purpose flour
1/2 tsp. baking powder
1/2 cup packed light brown
    sugar
1/2 cup granulated sugar
1/4 cup vegetable oil
  1 large egg
  3 large egg whites
  1 tsp. espresso powder
  2 tsp. vanilla extract
  2 Tbs. sliced natural
    almonds

1. Preheat oven to 350F.
Coat an 8-inch square pan
with cooking spray.

2. Mix cocoa, flour and
baking powder on sheet of
waxed paper. In bowl, whisk
together both sugars, oil, egg,
egg whites, espresso and
vanilla until blended. Add
cocoa mixture, and mix well.
Pour batter into prepared
pan. Sprinkle surface with
almonds.

3. Bake 20 to 22 minutes, or
until toothpick inserted into
center comes out clean. Cool
brownies completely in pan
on wire rack before cutting
into squares.

PER SERVING: 110 CAL; 2G PROT;
4.5G TOTAL FAT (0.5G SAT FAT);
17G CARB; 15MG CHOL; 40MG
SOD; 1G FIBER; 13G SUGARS