Low Calorie Raspberry Mousse Almond Crumb Cake Recipe

I got this recipe from fitnessmagazine.com and it's so good I just had to share!  And the fact that it's low calorie makes it even better!

 

Fresh Raspberry Mousse Almond Crumb Cake

Ingredients

• 1  cup  unbleached all-purpose flour
• 1/3  cup  sugar
• 1/8  teaspoon  sea salt
• 5  tablespoons  unsalted butter, chilled, cut into small pieces
• 1/2  cup  low-fat vanilla yogurt
• 1 1/4  teaspoon  pure vanilla extract
• 1/2  teaspoon  almond extract
• 1  large  egg
• 1/2  teaspoon  baking powder
• 1/4  teaspoon  baking soda
• 4  ounces  light cream cheese, room temperature
• 1/3  cup  raspberry jam or preserves (preferably seedless)
• 3/4  cup  fresh raspberries (optional)
• 3  tablespoons  sliced almonds

• Directions

  Preheat oven to 350 degrees F. Combine flour, sugar, and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use.

  Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8-inch-round nonstick baking pan.

  In a small bowl, combine cream cheese and jam; beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries (optional) and almonds.

  Bake for 45 minutes, or until edges are browned and center is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled. Cut into 8 wedges.

  Enjoy! =)

  -Michelle of CreativeCritters

Recipe for Pineapple Upside Down Muffins

I got this yummy recipe from Fitness Magazine, and thought I'd share it with you.

Pineapple Upside Down Muffins

Makes 12 muffins

Ingredients

2 tablespoons  packed light brown sugar

2 tablespoons  chopped walnuts, or pecans (optional)

1 10-ounce can  pineapple slices

3/4 cup  whole-wheat flour

3/4 cup  all-purpose flour

2 teaspoons  baking powder

1/2 teaspoon  baking soda

1/4 teaspoon  salt

1 tablespoon  ground cinnamon

2   large eggs

1/2 cup  packed light brown sugar

1/4 cup  canola oil

2 tablespoons  pineapple juice, or orange juice

1 teaspoon  vanilla extract

1 8-ounce can  crushed pineapple, (not drained)

1 cup  grated carrot, (1 large)

1/2 cup  old-fashioned oats

3/4 cup  raisins, preferably baking raisins (see Ingredient note)

1/4 cup  chopped walnuts, or pecans (optional)

Directions

1. Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.

3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.

4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).

5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.

Tip:
Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.

Nutrition Facts

Calories 211, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 35 mg, Sodium 185 mg, Carbohydrate 36 g, Fiber 3 g, Protein 4 g, Potassium 152 mg.
Healthy and delicious!  Enjoy! =D
-Michelle of CreativeCritters