Email to Heather Woodford      

Recipe Categories: HeathersSweetHeart's HOME PAGE01NLJanuary 02NLFebruary 03NLMarch 04NLApril 05NLMay 06NLJune 07NLJuly 08NLAugust 09NLSeptember 10NLOctober 11NLNovember 12NLDecember 30_meals_30_minutes Another_Potful_Of_Recipes An_Apple_A_DayCookbooklet Arthritus A_POTFUL_OF_RECIPES BEST_OF_HE_NEWSLETTER_COOKBOOK Camp_Courageous_Cookbooklet COOKING_HEALTHY_ACROSS_AMERICA Cooking_Healthy_With_Microwave Cooking_Healthy_with_Splenda COOKING_HE_WITH_A_MAN_IN_MIND COOKING_HE_WITH_KIDS_IN_MIND CornOnOffTheCob CountryWomanMagazine DEAL-A-MEAL_GOLDEN_EDITION Diabetics_Healthy_Exchanges DIABETIC_COOKING_MAGAZINE Diabetic_Desserts_Cookbook Family_Friends_Cookbook FoodMoverCookbook Fresh_from_the_Hearth Grandmas_Comfort_Food Healthy_Exchanges_Cookbook Heart_Smart_Healthy_Exchanges HEATHERS_CREATIONS HELP Home_For_The_Holidays Laundry Make_A_Joyful_Table One_Pot_Favorites Party_Fare Preserving_The_Best RhubarbLoversUnited Strong_Bones_Healthy_Exchanges The_Open_Road_Cookbook WholeFoodsfortheWHOLEFami

Red Velvet Cake




Source of Recipe


JoAnna M. Lund






Recipe Introduction


One of our readers love Red Velvet cake, but asked if we could make a healthier version of the traditional cake.
Serves 8





List of Ingredients



• 2/3 cup Carnation Nonfat Dry Milk Powder
  
• 2/3 cup water
  
• 1 teaspoon white distilled vinegar
  
• 1 tablespoon + 1 teaspoon I Can't Beleive It's Not Butter! Light Margarine
  
• 2 tablespoons Land O Lakes no-fat sour cream
  
• 3/4 cup + 2 teaspoons Splenda Granular*
  
• 1 egg or equivalent in egg substitute
  
• 1 tablespoon red food coloring
  
• 1 1/2 teaspoons vanilla extract*
  
• 1 1/2 cups cake flour
  
• 1 teaspoon baking soda
  
• 2 tablespoons unsweetened cocoa
  
• 4 ounces Philadelphia fat-free cream cheese
  
• 1 cup Cool Whip Lite
  






Instructions



1. Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a small bowl, combine dry milk powder, water, and vinegar. Set aside. In a large bowl, combine margarine and sour cream. Stir in 3/4 cup Splenda and egg. Add red food coloring and 1 teaspoon vanilla extract. Mix well to combine. Fold in milk mixture. Add flower, baking soda, and cocoa. Mix gently just to combine. Spread batter into prepared cake pan. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and allow to cool completely. In a medium bowl, stir cream cheese with a sturdy spoon until soft. Stir in remaining 2 teaspoons Splenda, remaining 1/2 teaspoon vanilla extract, and Cool Whip Lite. Spread mixture evenly over top of cooled cake. Cut into 8 servings.
   






Final Comments


Each serving equals:

*************************************************************
133 Calories, 1gm Fat, 6gm Protein, 25gm Carbohydrate,
315mg Sodium, 83mg Calcium, 0gm Fiber
*************************************************************
DIABETIC: 1 1/2 Starch

"Healthy Exchanges Food Newsletter February 2008, pg. 4."