Make “ready-to-eat” meals when you come home from grocery shopping. Have cut veggies and fruits refrigerated in storage containers, ready for the next meal or when you need a snack on the go.
Carrots have never tasted better than in this delicious lower-sugar Carrot Cake recipe. Perfect for an Easter dessert treat. Make cupcakes instead of one big cake to help with portion control and make it easier to travel if you’re not hosting dinner at your place.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
4 large eggs
1 cup vegetable oil
1 cup SPLENDA® Sugar Blend
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, well drained
1 cup flaked coconut
1/2 cup chopped walnuts
Preheat oven to 325 degrees F.
Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
Beat eggs, vegetable oil, and SPLENDA® Sugar Blend at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut. Pour batter into prepared cake pans.
Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
While the cake is cooling prepare the Cream Cheese Frosting. Spread frosting between layers and on top and sides of cake, if desired.
Total Fat: 25g
Total Carbs: 42g
Dietary Fiber: 3g
It’s that time of the year again- time to plan Easter brunch! As you know by now, breakfast is my favorite meal of the day so Easter brunch is always a big deal in my house. This wonderful orange spiced coffee cake will definitely be on my table this year. It’s a quick bread that comes together fast and can easily be made the day before. If you need even more ideas for healthy dishes to serve on Easter morning, check out The Skinny on Low Cal’s Easter Pinterest board.
Tell me in the comments: What’s on your Easter brunch menu?
Makes 12 servings
2-1/4 cups light Bisquick®
1/2 cup granulated sugar
2 packets Sweet One® granulated sugar substitute or the equivalent of your favorite sweetener
2 Tbs. grated orange peel
1/2 cup unsalted reduced-calorie margarine
3/4 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground ginger
1/4 cup skim buttermilk
1/4 cup liquid egg substitute
2 Tbs. orange juice
Optional: 2-3 Tbs. chopped pecans or walnuts
Preheat oven to 350°F.
In a large bowl, combine Bisquick®, sugar, sweetener and orange peel. With a pastry blender or a fork, cut in margarine until mixture resembles coarse crumbs. Remove 1/2 cup of the crumbs and add chopped nuts, if using. Set aside.
Add cinnamon, baking powder, baking soda and ginger to the remaining mixture.
In another small bowl, whisk together buttermilk, egg substitute and orange juice. Add to crumb mixture in large bowl; mix until just combined. Don’t over mix.
Spray a 9-inch baking pan (round or squared) with non-stick cooking spray. Spread batter evenly into the pan. Sprinkle reserved crumbs on top of batter. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
Cool on rack for 15 minutes. Invert cake onto rack and cool completely.