Virtually Fat Free, All Natural Clementine Cake |
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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 2 |
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This is delicious. I made it off of the idea from Nigella with her cake. However, I do not like ground almonds and the fat content is high. It is so delicious with vanilla ice cream (fat free, no sugar added or whatever). Ingredients:
1 cup crushed kashi golean cereal |
2 tablespoons plain fat-free yogurt |
1/3 cup splenda granular or 1/3 cup sugar |
1 tablespoon nonfat milk |
2 clementines, unpealed |
1/4 teaspoon baking powder |
3 egg whites |
Directions:
1. Put the clementines in a saucepan and add enough cold water to cover. Bring to a boil for 2 hours and add water if too much has evaporated.
2. Grind the Kashi Go Lean in a food processor until it is still coarse and resembles a hard meal. The yield of the Kashi should be enough so you can use about 3/4 cup of this.
3. After boiling, let clementines cool. Cut them in half and take out the seeds. Put them both in a food processor and blend until it is a thick pulp.
4. Add all ingredients and blend in a food processor (or by hand) until it's well blended.
5. Put in a greased pan as long as the cake is about 1 1/2 inch worth of batter inside the pan.
6. Bake at 375°F for 45 minutes to an hour.
7. Let sit 10 minutes before removing.
8. Note: If you have a springform pan, it works great.
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