Diet dessert recipes can help you succeed with your weight loss goals. Traditional desserts and store-bought goodies are frequently so high in fat, calories and sugar that they have no place on a healthy eating plan. Instead of just saying goodbye to sweet treats forever, give some diet dessert recipes a try. You can have your cake and eat it, too - every delicious bite.
Here's a diet dessert recipe that's sure to please the sweetest tooth. Peachy Keen Cake is sweet and moist, and has a fraction of the fat, calories and sugar found in most cakes. The peaches lend a warm flavor, and artificial sweetener works with a small amount of sugar naturally occurring in the peaches to make a diet dessert which will have you wanting seconds. At roughly 120 calories a slice, you can indulge your senses without adding to your waistline.
Diet Dessert Recipes: Peachy Keen Cake
* 6 large peaches, fresh
* 2/3 cup sucralose (brand name Splenda)
* 2 tablespoons butter
* 1 cup flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1 tablespoon oil
* 1 egg OR 1 ripe banana, mashed with 1/2 teaspoon baking soda
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1/2 cup lowfat buttermilk OR 1/2 cup milk, any lower calorie variety (including soymilk and almond milk), mixed with 1 teaspoon white vinegar
Preheat the oven to 375 degrees.
In a medium skillet, combine 1/3 cup of sucralose and one tablespoon of butter. Cook together over medium-low heat for three to five minutes, or until the sugar begins to melt.
Coat an 8x8 square baking dish with non-stick cooking spray. Arrange the peaches inside, cut side up. Pour the melted sugar over the peaches and set all aside.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
In a large bowl, beat the remaining 1/3 cup sucralose, 1 tablespoon butter and oil with an electric mixer until combined. Add the egg or egg replacer, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk or buttermilk replacement and the flour mixture, beating until just combined. Do not overbeat.
Spoon the batter evenly over the peaches in the pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack to cool for a few minutes. Loosen the edges of the cake with a knife, and invert the cake onto a serving plate. If any of the peaches stick to the pan, remove them with a knife and replace them on the cake.