This came from BCB core board. I used my 8 section mini cake pan and it took 20 minutes. I tried a little piece out of the oven, and it's very good. I used one cup oatmeal and one cup oat bran.
"CHOCOLATE CAKE"
Servings: 8
Preheat oven to 350 degrees. (I use a small toaster/convection oven.)
Line an 8X8" pan with Reynold's Non-Stick aluminum foil or spray with non-stick spray.
In one bowl, stir:
2 Cups oat bran
1 1/2 tsp. baking powder (Rumford, aluminum-free, is good)
1 tsp. baking soda
Package of chocolate pudding mix, small (I used regular, but use FF/SF for all-CORE)
1/4 Cup of cocoa, unsweetened
3 Splenda packets
Pinch of salt
In another bowl, mix:
3 eggs, beaten
1 tsp. vanilla
1 Cup FF milk
1/2 C. applesauce, unsweetened (I use a 4 oz. pre-portioned container)
1 TBS. instant espresso coffee crystals
Add liquid bowl into dry bowl, mix quickly and pour into pan; put pan into oven for 25 minutes (or until sides of cake have pulled away from pan; cracks may appear on top). COOL.
I'm not sure where Niki (MattandGabby'sMom) got this recipe from but I tried it and it's pretty darned good. It doesn't really have cake texture. It's more like a dense bread pudding consistency. I LOVE bread pudding. Next time I make it, I'm going to use butterscotch pudding instead of vanilla because I think it will give it kind of a caramel apple kind of a flavor. I'll also skip the fake struesel on top. It was try and yucky. Enjoy!
Core Apple Almost Cake
3 cup uncooked oatmeal
2 tsp baking powder
1/2 cup unsweetened applesauce (I used a 3 1/2 oz Motts little cup)
2 cups FF skim milk
3/4 cup Splenda
2 large ripe bananas (mashed)
1 small box SF/FF instant vanilla pudding & pie filling mix
1 Tbsp ground cinnamon
4 medium apples (peeled and diced)
2 eggs
TOPPING
1/2 cup uncooked oatmeal
4 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
1 t. apple pie spice (I couldn't find this so I just used cinnamon)
Instructions
Mix applesauce, eggs and splenda. Add the remaining ingredients
except the apples. Fold the diced apples in. Let the mixture set for about 15 minutes so the oatmeal can soften. Put in a 9x13 pan, sprayed with Pam spray. Sprinkle topping over top of cake. Spray with Pam butter spray.
Preheat oven to 400 degrees.
Cook for 40-45 minutes, or until center is completely cooked.
__________________
Niki
2- 4 oz. boxes sf strawberry Jello
1/4 tsp cinnamon
4 C water
4 medium apples
Combine dry Jello and cinnamon in saucepan.
Add water and bring to a boil.
Stir until Jello is completely dissolved.
Peel and core apples and add to Jello mixture in pan.
Reduce heat to med. and partially cover.
Simmer 10-15 min. until apples are tender, turning the apple every 5 min.
Remove apples and serve warm or cold.
I have made this one many times before, and it is quite good. You may need to adjust the amount of oat bran depending on the size of your pie plate, adding more egg whites if necessary.
Combine oat bran and oil (and sweetener if desired) in a bowl, drizzling egg whites into the mixture until crumbly but slightly sticky. Once the paste is malleable, press into a sprayed pie plate, wetting your fingers with water to prevent sticking. Pre-bake for 5-10 minutes before filling.
-----------------------------------------------------------------
another core pie crust recipe: (bcb)
core granola + diced dates + a handful of fructose + just enough yogurt to make it all stick together
makes an AWESOME fantabulous, chewy and substantial crust.
Coconut Cream Dream Pie
This may be an oldie, I am not sure. But, I do know that it is terrific - out of this world good.
Makes 8 servings, 3 pts each
2 envelopes Dream Whip Topping Mix
2 3/4 cups cold skim milk, divided
1 tsp. vanilla
2 packages Fat-Free/Sugar-Free Instant Vanilla Pudding
1 backed 9" pie shell or reduced fat graham cracker crust
1 cup toasted coconut
Beat whipped topping mix, 1 cup of milk and vanilla on high for 6 minutes or until thickened and peaks form. Add remaining milk and pudding mixes, being on high for 2 minutes. Fold in coconut, pour into pie shell. Chill at least 4 hrs.
This cake has so many good variations that I just had to rename it. My favorites are Margarita, Pumpkin and Cherry.
1 box Betty Crocker (1-Step) angel food cake mix
*see variations below*
Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into ungreased 9x13 pan (or muffin tin) and bake at 350F for 35-40 minutes (muffins bake 15-18 minutes). Cool upside down for best results.
Pineapple (142/ 0/ 0) -- 1 can (20 oz) crushed pineapple in juice
Pina Colada (144/ 0/ 0) -- add 1 Tbsp coconut extract (and 1 Tbsp rum extract, optional) to pineapple directions
Carrot (145/ 0/ 0)-- add 1/2cup finely shredded carrot, 1/2 tsp each of cinnamon, ginger and nutmeg to pineapple directions
Cherry (135/ 0/ 0) -- 1 can (20 oz) Comstock light cherry pie filling
Black Forest (143/ 1/ 1)-- add 1/2 cup cocoa to Cherry version (The chocolate sauce goes really well with this version for an additional point.)
Praline Dream Pie
Melt 1/3 cup butter or margarine in small saucepan. Add 1/2 cup chopped PLANTERS Pecans and 1/3 cup firmly packed Splenda brown sugar; bring to boil. Boil 30 seconds, stirring constantly. Spread onto bottom of empty pastry shell before filling with remaining ingredients as directed.
Low-Fat Orange Dream Cheesecake
Recipe Rating:
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 8 servings
Nutrition Information
1 HONEY MAID Honey Grahams, crushed (about 3 Tbsp.)
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 tub (8 oz.) PHILADELPHIA Fat Free Cream Cheese
2 cups thawed COOL WHIP FREE Whipped Topping
SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
STIR boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; pour into large bowl.
ADD whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
KRAFT KITCHENS TIPS
Jazz It Up
Garnish with fresh mint sprigs just before serving.
NUTRITION INFORMATION
Nutrition Bonus:
You're sure to love the creamy orange flavor of this low-fat low-cholesterol cheesecake. As a bonus, the fat free cream cheese is a good source of calcium.
Diet Exchange:
1 Starch,1 Meat (VL)
Nutrition (per serving)
Calories 100
Total fat 2g
Saturated fat 1.5g
Cholesterol 10mg
Sodium 330mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 5g
Protein 8g
Vitamin A 10%DV
Vitamin C 0%DV
Calcium 15%DV
Iron 0%DV
RATINGS AND COMMENTS
view all comments
rate this recipe
jperez26 on 12/6/2006
I like this recipe because it's so simple to make and very creamy. I used strawberry jello and skipped the graham cracker crumbs to eliminate some calories. But then I added the calories back in because I topped with homemade strawberry syrup!
If using JELL-O Chocolate, Chocolate Fudge or Pistachio Flavor Pudding & Pie Filling, add 1/2 tsp. almond extract, 1/2 tsp. peppermint extract or 1 Tbsp. MAXWELL HOUSE Instant Coffee to the whipped topping mixture with the milk and dry pudding mixes.
i looked and looked today to see if i could find a recipe similar to the 1 pt brownies made with all bran cereal/brownie mix. i never found anything so i decided to experiment. here's what i came up with--and it's wonderful!!! just be careful cuz it's loaded with fiber.
ALL BRAN SURPRISE CAKE (ALMOST CORE)
1 Yellow Cake Mix
3 cups Original All Bran Cereal
2 1/2 cups Water
3 teaspoons Baking Soda
1/2 cup Applesauce
1/2 cup raisins
1/2 cup Splenda Blend Brown Sugar
1 chopped Apple
Preheat oven 350*. Spray a large baking pan (I used the broiler pan.).
Stir cereal and water in a large bowl. Let sit for 5 minutes.
Stir dry cake mix and baking powder into cereal mixture. Let sit for 3 minutes.
Stir in applesauce, raisins, Splenda Blend Brown Sugar, and chopped apple.
Spread evenly into baking dish.
Bake @ 350* for 30 minutes or until done.
I live in high altitude so I had to bake mine longer. Just keep an eye on yours.
24 servings = 2 pts each
I cut mine into 32 servings.
Easy Pear Crisp
