
Low-Fat Chocolate Cake with Vanilla Cream Frosting
Chocolate Cake
1-¾ cups flour
½ cup cocoa
¼ cup cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon light salt
1-¼ cup sugar substitute
1 cup water
½ cup applesauce
3 egg whites
Preheat oven to 350 degrees. Grease and flour a 13x9" baking pan. Combine flour, cocoa, cornstarch, baking powder, baking soda and salt in a medium bowl. Use a wire whisk to combine water and sugar in bowl. Stir in syrup, fold in egg whites. Gradually sift dry ingredients into syrup mixture; mix until smooth. Spoon into baking pan, bake for 35 minutes. Cool in pan on a wire rack.
Vanilla Cream Frosting:
¾ cup fat-free cottage cheese
3 tablespoons low-fat buttermilk
3 tablespoons fat-free plain yogurt
3 tablespoons superfine sugar substitute
¼ teaspoon vanilla extract
½ vanilla bean, split, seeds scraped from pod
Combine all ingredients except vanilla seeds in blender. Process until smooth. Add seeds and refrigerate.
Serves: 12 Fat grams: less than 1
Phase: 4 Protein: 6.0
This recipe can be found in our Thin&Healthy Forever Cookbook. Pick up your copy from your local Thin&Healthy Center or order it now by
clicking here.