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Ingredients

1/2 cup butter (softened)
2/3 cup organic raw cane sugar
1 teaspoon vanilla extract
2 eggs
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
280ml  plain yogurt
1/2 cup cherry jam *
1 cup frozen cherry  (may half the cherries) *

* may be replaced with another type of berries or fruits such as peach & mango

Method

1. Preheat the oven to 175 °C.
2. In a large bowl, cream together the butter,  sugar and vanilla extract until light and fluffy.
3. Beat in the egg until smooth.
4. Combine the flour, baking soda, and baking powder in another bowl.
5. Stir  in flour mixture into the batter alternately with the yogurt and cherry jam.
6. Coat cherries with a thin layer of flour.
7. Stir in the cherries and spread the batter into the prepared pan.
8. Bake for 45 minutes in the preheated oven, until  a skewer inserted into the centres comes out clean.

(Inspired by various yogurt cake recipes found in AllReciple.com)

Bunny Mum’s Feedback

Very moist, fluffy and light cake. If I ever do it again, I will make it with muffin tray or loaf pan instead of bundt pan which makes the center of the cake crumble easily as the texture of the cake is very light.

Ingredients

2 cups unbleached all-purpose flour
1 cup organic raw cane sugar
4 eggs
1 cup fresh milk
65g butter
2 tsp baking powder
2 tsp vanilla extract

Method

1. Preheat oven to 175 °C.
2. Heat milk and butter  in a small saucepan until just boiling, then remove from heat and set aside.
3. Beat eggs until foamy, then add sugar. Continue beating on medium-high speed until thick and lemon colored.
4. Add vanilla, reduce mixer speed to medium and add hot milk in a steady stream.
5. Quickly sift in flour and baking powder.
6. Pour into a  round pan. Bake in preheated oven for 30 minutes or until a skewer inserted into the centres comes out clean and springy to the touch.

(Adapted from Nannie’s Hot Milk Sponge Cake/AllRecipe.com)


Bunny Mum’s Feedback

This cake gives a milky flavour with moist yet light texture. I have reduced the sugar by 50% from the original recipe yet I still find it a little sweet despite others (including my super healthy conscious Bunny Grandma) told me it’s  just nice. One may replace full cream milk and butter with skim milk and margarine in order to achieve the HiCal Low Fat version of this cake.

Ingredients

3/4 cup milk
1 tbsp poppy seeds
2.5 cups unbleached all-purposes flour
3/4 cup organic raw cane sugar
125g butter (melted)
2 eggs (lightly whisked)
2 tbsp finely shredded orange rind
1/2 cup fresh orange juice
2 tbsp baking soda
1 tbsp baking powder

Method

1. Preheat oven to 175°C.
2. Combine the poppy seeds and 1/4 cup of the milk in a small bowl. Set aside for 10 minutes.
3. Combine the flour, baking powder, baking soda and sugar in a large bowl.
4. Combine butter, eggs, milk, poppy seed mixture, orange rind and juice in a small bowl.
5. Add the wet mixture to the dry mixture and stir with a metal spoon until just combined (do not overmix).
6. Spoon the batter among prepared muffin pans.
7. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean.

*recommended for baby above 12 months since it contains poppyseed.

(Adapted from Amanda Kelly/Good Taste – May 2004)

Bunny Mum’s Feedback

Moist and light muffin but the orange flavour is still not strong enough – at least for me. If I ever do it again, I will consider adding 2 tbsp of orange jam into the batter.

Ingredients

1.5 cups applesauce (Heinz apple puree or Gerber applesauce)
1/3 cup vegetable oil
1 eggs, beaten
2 cups unbleached all-purpose flour
1/3 cup organic cane sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup dried cranberries, chopped

(Optional but not recommended for baby below 18mths : 1/2 cup pecans, chopped & 1 tsp ground cinnamon)

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin tray.
2. In a small bowl, mix together applesauce, oil and egg.
3. In a large bowl, combine flour, sugar, baking soda, and salt. (Optional : cinnamon)
4. Make a well in the center, and pour in egg mixture. Stir until just moistened.
5. Fold in cranberries (Optional : pecans).
6. Pour into prepared muffin tray.
7. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

(Adapted from Miss Alix – allrecipes.com)

Bunny Mum’s Feedback

Absolutely yummy. Maybe I should try again using frozen cranberries or blueberries!

Ingredients

1/2 cups white sugar
250g  mascarpone cheese
250g whipping cream
1  packages ladyfingers
1/2 cup expressor coffee
1/4 cup Kahlua (optional)
1/4 cup unsweetened cocoa powder
Semisweet chocolate curl (optional)

Method

1.  Beat mascarpone and sugar until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into mascarpone mixture and set aside.
2. Cut the lady fingers into 3 portions and dip into the coffee + kahlua mixture.
3. Quickly remove lady fingers from coffee + kahlua mixture and line it at bottom of a dessert glass.
4. Spoon some mascarpone mixture over the lady fingers.
5. Repeat Step 2 -4 until the glass is about 80% filled.
6. Garnish with cocoa (dusting) and chocolate curls.
7. Refrigerate several hours or overnight.

Ingredients

4 eggs
1.5 cups vegetable oil
3/4 cups organic raw cane sugar
2 tsp vanilla extract
2 cups organic unbleached all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1.5 cups grated carrots

(optional but not recommended for baby below 18 mths : 1 cup grated pecans, 1 tsp cinammon)

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin.
2. In a large bowl, beat together eggs, oil, sugar and vanilla extract.
3. Mix in flour, baking soda, baking powder and salt (optional: cinnamon)
4. Stir in carrots. (optional : pecans)
5. Pour into prepared muffin tray.
3. Bake in the preheated oven for 15  minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Ingredients

Base
1.5 cup Digestive Biscuit crumbs (use blender to create the crump)
100g butter (melted)
1 tablespoon sugar (optional)

Filling
250g cream cheese (1 block Philadelphia cream cheese)
250g whipping cream (whipped)
250g durian puree
2 teaspoon geletine powder
100ml warm water

Method

Base
1. Mix crumbs, butter and sugar together.
2. Press mix firmly onto the bottom of a 9-inch springform pan
3. Chill it n the fridge for 20 min

Filling
1. Beat cream cheese with durian puree until fluffy.
2. Dilute gelatine powder in 100ml warm water.
3. Gradually beat in durian puree.
4. Stir in gelatin mixture.
5. Fold in whipped cream.
6. Pour into prepared pan and chill about 3 hours or till set.