Tag Archives: dessert

Low-fat Apple Coffee Cake #BrunchWeek

Low-Fat Apple Coffee Cake This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. It is day#5 for me, and I have loved every minute of this #BrunchWeek giveaway and recipe sharing! Have you pinned all the things?! I have stocked my #Breakfast & Brunch board up to the gills! Well, not to worry if you haven’t since today is the most important anyway! I saved the best for last… as it should be.

Here is my new favorite coffee cake. Zero guilt. Zero. In just a few simple steps, you have a great coffee cake that is a must at any brunch buffet or table.Low-Fat Apple Coffee Cake

You have to have dessert and cake with coffee is just so…brunchy!This is SO good and I can ‘t wait to make this again and again! Sure to impress, this succulent cake is all apples and light cake topped with a crackly, brown sugar crumb.Low-Fat Apple Coffee Cake (1)

YUM! Yes, thank you, I will have a slice…again! Inspired by my (afilliate link) Better Homes and Garden cookbook (my tried and true!), this is sure to be a new favorite of yours too.

Here’s the recipe:

Low-fat Apple Coffee Cake

What a treat! A low-fat indulgence to enjoy with tea or coffee and so guilt-free you don't have to wait for a special occasion to make this- it is great any old time!

Ingredients

    The Cake
  • 2/3 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 cups peeled apples, finely chopped (about 2 large))
  • 1/4 cup egg whites (I used the carton kind)
  • 1/2 cup granulated sugar
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup applesauce
  • The Topping
  • 1/4 cup brown sugar
  • 1 Tbsp. all purpose flour
  • 1 Tbsp. whole wheat flour
  • 1/2 tsp. cinnamon
  • 1 Tbsp. butter-substitute (Smart Balance or Earth's Balance)
  • 1/4 cup chopped pecans or walnuts

Instructions

  1. Spray a 9X9 inch pan with non-stick spray (or you can use a 9-inch round cake pan).
  2. Preheat the oven to 350*
  3. In a small bowl, mix the dry cake ingredients: 2/3 cup flour, 1/2 cup whole wheat flour, soda, cinnamon, and salt. Set this aside.
  4. In a large bowl, add the egg whites (beat if regular eggs and not carton-whites). Add the apples and the sugar, 1/2 cup nuts, and applesauce. Stir to combine. Scoop this into the prepared pan and smooth to an even layer (mixture will be chunky and thick).
  5. Make the topping
  6. In a bowl, add the topping ingredients and mix until crumbs form.
  7. Sprinkle this over the top of the batter.
  8. Bake for 30-35 minutes at 350*
  9. Cake is done, when a toothpick inserted in the center comes out clean.
  10. Cool in the pan. You can serve from the pan or remove and cut into servings. Serve with your favorite whipped cream or as is with coffee.

Notes

Recipe adapted from Better Homes and Gardens New Cook Book, p123. I added more apples and lowered the sugar.

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Low-Fat Apple Coffee Cake (1)

I want to thank Rainier Fruits for sending their delicious Lady Alice (amazing for eating too!) apples and Dixie Crystals for sending enough sugar to keep me baking lovely recipes like this for the rest of the year! I love these #BrunchWeek sponsors and hope you check out the giveaway they are offering below.

Low-Fat Apple Coffee Cake (1)

Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Go here to see all the details of what is being given away this #BrunchWeek!

a Rafflecopter giveaway

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

Mocha Eclairs from The Redhead Baker

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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Healthy Pumpkin Pudding (That Tastes Like Pumpkin Pie!)

Healthy Pumpkin PuddingThis healthy pumpkin pudding, tastes just like pumpkin pie without the crust! It is made with NO refined sugar and sweetened with real maple syrup. what is better than maple and pumpkin together?! Not much, I think.

We have been trying to reign in the sweets every night. Some treats for late night snacking have been:

Dates stuffed with natural nut butter
Crispy Chocolate Balls (or some variation of this)
Apple slices dipped in nut butter
Cut up fruit
Homemade Granola

But I have been trying out re-making my recipes without sugar and using honey or maple syrup and still trying to keep the fat low. This is super hard. If you take out the fat, you need more sugar. If you take out the sugar, you need more fat. So there’s a balance…Some recipes are still in the works, as they don’t always look as pretty, and actually they look pretty ugly and my kids won’t eat them! This pumpkin pudding is getting made again and again, because it makes sense and works! It is low-fat and I cut the sugar enough for what we still enjoy but feel good about eating. I think you are going to love this!Healthy Pumpkin Pudding

Healthy Pumpkin Pudding

This is my answer to an indulgent dessert, made healthy! I absolutely love this crustless pumpkin custard that tastes just like pumpkin pie! You will love this!

Ingredients

  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 can (14oz) of pureed pumpkin
  • 2 eggs
  • 1/4 cup real maple syrup
  • 1 can (12 oz) of evaporated milk (full, lowfat or nonfat are fine)

Instructions

  1. Spray an 8X8 or 9X9 inch pan with nonstick cooking spray.
  2. Preheat your oven to 350*
  3. In a small bowl mix the spices and salt: cinnamon, ginger, cloves and salt. Set aside.
  4. In a large mixing bowl, add the eggs and mix them up a bit. Add the pumpkin and mix. Add in the maple syrup and stir. Add the spice mixture and stir. Finally, add the evaporated milk and mix until it is all smooth.
  5. Pour the batter into the prepared pan and bake for 40-50 minutes. It should be a bit wiggly in the center, but you can test by inserting a knife into the center- when you remove the knife it should come out clean. If it doesn't cook it a bit more. Cool on a rack. Serve alone or with your favorite whipped cream.

Notes

Recipe adapted from Libby's Crustless Pumpkin Pie

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Honestly, this is all you need except add in 2 eggs:

healthy Pumpkin PuddingI think there are so many plusses on this one. Easy ingredients, inexpensive to make, easy to make and fast to cook. It is just the thing on those nights when you want something sweet, but you don’t want to derail the diet!

Just mix and bake!

I hope you try this!

If you make it, let me know or take a picture and tag @hardlyagoddess!


Linking with FiestaFriday, Sugar & Spice, and Meatless Monday~ Go take a peak!

Blondies: Brownies for People Who Don’t Love Chocolate

Blondies: brownies for people who don't love chocolateI have a non-chocolate lover in my house. He is finicky though. Sometimes he likes chocolate ice cream and he definitely likes Oreos. But he has declared that he really doesn’t like chocolate chip cookies. What? No chocolate chips? But he will do “some” M&Ms in there. See? Finicky. He knows what he likes.

What he likes, and now all my kiddos like, are Blondies. They are a chewy cookie-like brownie that is just like a chocolate chip cookie, but in brownie form. And just as easy to make, which is good for me!  I find that if I stick to my good old, Betty Crocker Cookbook (affiliate link), I can make a basic, if tried and true, recipe for Blondies that my kids love. Win. I adapt the recipe to omit nuts and I usually don’t mix the chocolate pieces in…hence the no-chocolate situation. But sometimes, I will do 1/2 a batch without, and the other side of the pan with M&Ms or chocolate chips. That way everyone is happy, and that is very important in the peace-keeping in my house!

Here’s what I do:

 

Blondies: Brownies for People Who Don’t Like Chocolate

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 24-36 bars depending how you cut them

Blondies: Brownies for People Who Don’t Like Chocolate

Sticking to a classic recipe, this is only slightly adapted from my favorite Betty Crocker recipe that makes everyone in my house happy!

Ingredients

  • 2 cups brown sugar
  • 2/3 cup butter
  • 2 eggs
  • 2 tsp. vanilla
  • 2 cups all purpose flour
  • 1 tsp. baking powder
  • 1/4 baking soda
  • *optional: up to 1 1/2 cups chocolate chips/M&Ms & nuts combined.

Instructions

  1. Preheat oven to 350*. Spray a 13X9 pan. Set aside.
  2. In a small pan, melt the butter with the brown sugar over low heat, until butter melts and all the sugar is dissolved. Let cool 5 minutes.
  3. Add the eggs. Stir.
  4. Add the vanilla. Stir.
  5. In a separate bowl, Whisk the flour, baking powder and baking soda together. Add this to the egg mixture.
  6. Spread the batter in your pan. Add your nuts/chocolate if you are using, by sprinkling them on top.
  7. Bake for 25-30 minutes or until done. Remove & cool 5 minutes, then cut into bars while still warm. Serve.
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Thank you Betty!


This post contains affiliate links to make it easier to find what is being referenced,, which means that if you click on one of the product links, I’ll receive compensation. It does not affect your price at all. For more information, see my full disclosure page.