NO FAT BUTTER RECIPES

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SOFT SPREAD BUTTER RECIPE | ALLRECIPES



Soft Spread Butter Recipe | Allrecipes image

This is a homemade margarine or soft spread 'butter'. While it is not lower in calorie, it has a higher ratio of unsaturated to saturated fat than butter, and unlike margarine, it contains no trans fat. Create a flavored butter by adding garlic or cinnamon, or anything you chose!

Provided by Cal Schroeck

Categories     Appetizers and Snacks    Dips and Spreads Recipes

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 2 1/4 cups

Number Of Ingredients 2

1 cup butter, softened
1?¼ cups canola oil

Steps:

  • In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
  • Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
  • Refrigerate for 3 hours, or until set.
  • Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.

Nutrition Facts : Calories 114 calories, CholesterolContent 13.6 mg, FatContent 12.9 g, ProteinContent 0.1 g, SaturatedFatContent 3.8 g, SodiumContent 36.3 mg

MOIST CHRISTMAS CAKE (NO ADDED SUGAR OR FAT) RECIPE - FOOD.COM



Moist Christmas Cake (no added sugar or fat) Recipe - Food.com image

This recipe is really moist with a great flavour. Because of the natural sugars in fruit it is naturally sweetened. I have used this cake for all special occasions and everyone just loves it. Especially when they find out there is no added sugar or fat!

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 12 serving(s)

Number Of Ingredients 8

500 g mixed dried fruit
1/2 cup chopped dried apricot
1 (400 g) can crushed pineapple with juice
1/4 cup fresh orange juice
1 teaspoon mixed spice
1 teaspoon baking soda
2 large eggs, separated
2 cups wholemeal self-rising flour

Steps:

  • Line base and sides of 20cm squared cake tin with paper.
  • Place mixed fruit, apricots, undrained pineapple, orange juice and spice in a saucepan.
  • Bring slowly to boil, simmer uncovered 2-3 minutes, remove from heat.
  • Cover and allow to cool.
  • Stir egg yolks (optional) and soda into fruit mixture.
  • Whip egg whites stiffly in large bowl.
  • Fold in fruit mixture, then fold in flour, making a firm mixture.
  • Spread into cake tin, bake in moderate oven (160c) for 1 1/2 hours.
  • Cover the hot cake with foil and allow to cool in the pan.
  • On special occasions, you may decorate the top with glace cherries and a few almonds.
  • Take care- all nuts have a high fat content.
  • The pineapple can be replaced by 3/4 cup water and 1 cup mashed pumpkin.
  • or 3/4 cup water and 1 cup pureed pie apricots Add the pumpkin or apricots after the fruit mixture has cooled.
  • The water is added to the dried fruit so it can be boiled.

Nutrition Facts : Calories 148.9, FatContent 1.1, SaturatedFatContent 0.3, CholesterolContent 35.2, SodiumContent 125, CarbohydrateContent 35.9, FiberContent 3.9, SugarContent 8.2, ProteinContent 2.4

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