Low Fat Ingredients Make Sweet 16 Birthday Cakes a Healthy Treat

by linda
(FL)

Those special birthday events deserve a cake that is equally as special. You want to be sure that you mark those important celebrations with unique foods and desserts. This is why deliciously nutritious Sweet 16 birthday cakes will take center stage for your favorite teenager.

Healthy eating should be an integral part of family meals, and with a little care and imagination you can even create low fat cakes that will still excite those taste-buds. Many people do not realize that you can have a truly delicious birthday meal that manages to deliver full flavor with less fat, less cholesterol and fewer calories.

This makes it a Win-Win-Win situation on all fronts and those teens will be enjoying food that is actually good for them to eat. Why not discover how easy it is to create Sweet 16 birthday cakes that no one has to feel guilty about eating?



Ingredients:

1 cup shredded, toasted coconut

¾ cup softened (stick) butter

1 cup toasted, shredded coconut

1/3 cup of organic honey
1 1/2 cups of unbleached all-purpose flour

½ cup coconut milk

1 1/2 cups granulated sugar

½ cup applesauce
1 ½ level teaspoons of baking powder

1 teaspoon of ground cinnamon
1 teaspoon salt

½ teaspoon of ground ginger

¾ cup of crushed pecans (may use almonds or walnuts)

2 teaspoons of pure vanilla extract

1 teaspoon of coconut extract
6 egg whites
2 cups whole wheat flour (must use the pastry whole wheat variety)

1 teaspoon of grated orange zest
1 cup vanilla flavored yogurt



Preparation

***You can substitute plain yogurt for the vanilla flavored variety and may also use an organic sugar instead of the granulated form.

***This cake recipe does not require mayonnaise or egg whites but it is still very moist.

***Using egg whites will provide the binder for the recipe without adding extra fat and calories.



Grease and flour a 15×20 sheet cake pan.

The pan can be sprayed with a non-stick baking spray or you may opt to use parchment paper for the lining.

Chop the coconut flakes in a food processor for 30-45 seconds.

Add the butter, baking powder, lemon zest, vanilla, spices, sugar and salt in a large bowl and cream the ingredients for 5-6 minutes.

Now add the egg whites (one at a time) to the bowl

Beat each egg white into the ingredients.

Add the applesauce to the bowl and combine by stirring gently for 1-2 minutes.

Add ½ the whole wheat pastry flour and stir.

Now add ½ the yogurt and stir once more.

Add the remaining yogurt and whole wheat pastry flour and mix until well combined.

Add the coconut, all-purpose flour and ground nuts.

When all of the ingredients are combined you can pour into the cake pan.

Cooking:

Bake in the 350F oven for 30 minutes.

Make sure you cool the cake for several hours before attempting to add any frosting.





You can use this vanilla frosting to top any low fat Sweet 16 birthday cakes as it goes well with almost any flavor profile.

Ingredients:

1/3 cup of low fat butter substitute

2 1/4 cups of powdered sugar

3 tablespoons of skim milk

Mix all of the above ingredients together and frost the cake.

*** You can add a little food coloring to create pink frosting if desired.





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