Small Woman, Big Sweet Tooth: Low-Fat and No-Fat Desserts

By Tina Warren

If you are looking for a low-fat dessert cookbook with sure-to-please treats, then look no further. Do you dream of chocolate cake or the tasty goodness of warm doughnuts? Now you can indulge in the same goodies without the added fat. From scrumptious cookies to homemade ice cream, my dessert cookbook is filled with 101 recipes that are two grams of fat or less per serving. Enjoy these low-fat, no-fat desserts from breakfast to dinner, or anytime you get a craving. So turn on your oven and enjoy the sweet life!

• Language: English
• Publisher: LifeRich Publishing
• Release date: May 29, 2015
• ISBN: 9781489704481

Tina Warren

Tina Warren is the author of Small Woman, Big Skillet, published in 2014. She is a retired Air Force veteran who enjoys cooking and food styling. She loves helping people and volunteering at her local food pantry. Tina lives in Southern Illinois with her husband and daughter.

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Copyright © 2015 Tina Warren.

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LifeRich Publishing is a registered trademark of The Reader’s Digest Association, Inc.

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ISBN: 978-1-4897-0447-4 (sc)

ISBN: 978-1-4897-0446-7 (hc)

ISBN: 978-1-4897-0448-1 (e)

Library of Congress Control Number: 2015907258

LifeRich Publishing rev. date: 5/28/2015

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T o my husband, John Warren, who has just as big of a sweet tooth as I do!

Contents

Introduction

Baked Doughnuts

Almond Doughnuts

Apple Fritters

Cinnamon Roll Doughnuts

Double Dark Chocolate Doughnuts

Glazed Banana Doughnuts

Glazed Blueberry Doughnuts

Glazed Chocolate Doughnuts

Maple Doughnuts

Powdered Doughnuts

Strawberry Doughnuts

Brownies and Cookies

Blonde Brownies

Chocolate Banana Brownies

Dark Chocolate Zucchini Brownies

Kahlua Brownies

Mexican Brownies

Pumpkin Brownies

Chocolate Cherry Cookies

Chocolate Chip Cookies

Chocolate Mint Cookies

Double Chocolate Candy Cookies

Ginger Cookies

Granola Cookies

Lemon Crinkle Cookies

Oatmeal Butterscotch Cookies

Peanut Butter Cookies

Pumpkin Cookies

Rum Raisin Cookies

S’more Cookies

Snickerdoodle Cookies

Vanilla Pudding Cookies

Bundt Cakes

Chocolate Coconut Bundt Cake

Chocolate Mint Bundt Cake

Dark Chocolate Zucchini Bundt Cake

Funfetti Bundt Cake

Lemon Bundt Cake

Maple Bundt Cake

Mocha Bundt Cake

Neapolitan Bundt Cake

Orange Bundt Cake

Pear Bundt Cake

Piña Colada Bundt Cake

Pumpkin Swirl Bundt Cake

Raisin, Carrot, and Banana Bundt Cake

Raspberry Bundt Cake

Spiced Rum Bundt Cake

Cakes and Cupcakes

Apple Pumpkin Cake

Applesauce Cake

Apricot Cake

Banana Poke Cake

Cherry Almond Cake

Chocolate Cake

Chocolate Poke Cake

Chocolate Zucchini Cake

Coconut Cake

Cranberry Orange Cake

Hummingbird Cake

Lemon Glazed Blueberry Cake

Pineapple Zucchini Cake

Rum Raisin Honey Cake

S’more Cake

Spice Cake

Strawberry Cake

Sweet Potato Cake

Banana Cupcakes

Brownie Caramel Cupcakes

Chocolate Peanut Butter Cupcakes

Dark Chocolate Mocha Cupcakes

Raspberry Filled Cupcakes

Coffee Cakes

Apple Cinnamon Coffee Cake

Apple Fritter Coffee Cake

Banana Chocolate Chip Coffee Cake

Blueberry Cornmeal Coffee Cake

Cinnamon Swirl Coffee Cake

Cranberry Coffee Cake

Cranberry Upside-Down Coffee Cake

Mini Peach Coffee Cakes

Orange Cornmeal Coffee Cake

Peach Cobbler Coffee Cake

Pumpkin Coffee Cake

Ice Cream

Bubble Gum Ice Cream

Butter Pecan Ice Cream

Cherry Chip Ice Cream

Chocolate Chip Ice Cream

Chocolate Ice Cream

Coconut Ice Cream

Coffee Ice Cream

Mint Chip Ice Cream

Peach Ice Cream

Peppermint Ice Cream

Pistachio Ice Cream

Rum Raisin Ice Cream

S’more Ice Cream

Parfaits

Chocolate Mint Parfaits

Chocolate Peanut Butter Parfaits

Kahlua Mocha Parfaits

Pumpkin Rum Parfaits

S’more Parfaits

Warm Bread Puddings

Apple Bread Pudding

Blueberry Bread Pudding

Chocolate Bread Pudding

Pumpkin Bread Pudding

Introduction

W hen I was a young girl, I always wanted an Easy-Bake Oven. I never got one, because my mother couldn’t afford it. I was taught to use our oven and soon became a proficient baker. I learned to measure and substitute ingredients, not to mention to make cakes from scratch. The baking skills I learned then were more useful than a little pink oven could ever be. Still, it would have been fun to watch a mini cake bake under a light bulb.

Now that I’m much older, I still bake cakes, just not with all the added fat. It seems most people are counting calories, carbohydrates, or whatever for health issues or weight management. This is why I mostly count fat grams. If you want to lose some body fat, limit your intake of high-fat foods. Every little bit helps!

In my dessert makeovers, I have kept two goals in mind: the revised dessert must look good and taste good. All my makeovers are truly impressive. One apple fritter, for example, plummets from eleven grams of fat to zero fat; chocolate cake drops from twelve grams of fat to less than one gram of fat per serving. In my first cookbook, Small Woman, Big Skillet, published in 2014, I had the same intentions with great results. It only made sense to create a dessert cookbook.

My cookbook features 101 low-fat and no-fat treats for the fat-conscious dessert lover. It doesn’t matter if you are a beginner or an expert in baking; my recipes are fairly easy to make and have clear instructions. To visualize the desserts better, I’ve included a photo of the finished desserts as well as the nutritional breakdown for each recipe.

The calculation of the nutrition information came directly from the packaging labels. Nutritional breakdowns were calculated by adding the total calories, carbohydrates, and fat grams for every ingredient. I then divided the total by the number of servings in the recipe. Each analysis is based on a single serving. Optional ingredients are not included in any nutritional analysis. Measure every ingredient exactly.

Food is life, so make it sweeter with dessert. Whether you’re looking for chocolate or fruit, I have the recipe for you. From warm doughnuts to peach ice cream, these goodies will sweeten your day. All 101 recipes have two grams of fat or less per serving. So enjoy your sweet pleasures without the added fat.

Baked Doughnuts

Almond Doughnuts

1 ½ cups all-purpose flour

1 ¼ cups sugar

3 tablespoons corn starch

2 teaspoons baking powder

½ teaspoon salt

1 tablespoon white vinegar

⅓ cup fat-free milk

⅓ cup fat-free sour cream

¼ cup liquid egg substitute

¼ cup lite corn syrup (not light, which has more calories)

1 tablespoon light butter, melted

1 tablespoon plus 1 teaspoon pure almond extract

Frosting

1 ½ cups confectioners’ sugar

⅛ teaspoon salt

1 tablespoon light butter, room temperature

2 tablespoons plus 2 teaspoons fat-free evaporated milk

2 teaspoons pure almond extract

Preheat oven to 350 degrees F. Generously coat 3-inch doughnut pans with nonstick spray. Two pans work better than one!

In a large bowl, combine flour, sugar, corn starch, baking powder, and salt.

Pour vinegar into a measuring cup, and then add enough milk to make ⅓ cup.

In a medium bowl, stir together milk mixture, sour cream, egg substitute, corn syrup, butter, and almond extract. Pour into dry ingredients; stir until combined.

Pipe batter into prepared pans, filling each cup about ¾