Fat free muffins with berries

I have spend a lot of time in my kithcen trying to find a good recipe on fluffy and moist muffins. A couple of weeks ago a god friend of mine brought a recipe of low fat muffins with a lot of berries. With a few adjustments with what I had in my cupboard they turned out perfect. You can use the kind of berries you have on hand or like the most. We used blueberries, cloudberries and raspberries. Rhubarb is also a delicious fruit to use in muffins.

8 egg whites (or 4 whole eggs)
3/4 cup sugar (1,5 dl)
2 cups flour (4 dl)
1tsp baking powder
1 1/2 - 2 1/2 cup of assorted berries (3-5 dl)
1 1/2 cup of fat free yoghurt with vanilla (3 dl)

Sift together the flour and baking powder in one bowl and mix the berries and yoghurt in another while you use an electric mixer to beat the egg whites and suger until it is light and fluffy.  When the egg whites and the suger are fluffy, gently fold in the flour mix and the berry mix before you spoon the batter in a  muffin pan/muffins forms. Fill it up about 2/3.

Heat the oven to 350 F/ 200 C and let it bake for about 15-20 minutes.

Enjoy!

Fat free New York style cheesecake in one two three!

A few years ago I could't not imagine a life without NY style cheesecake. After almost three years on my diet I have gotten used to it, but seriously it has been hard work to convince myself that it is bad for me. A couple a weeks ago a colleague of mine brought some cheesecake to work that had to be eaten, I was really strict with myself and I did not have a piece, just a small taste which I just had to have when she told me the recepie. It tastet like a piece of heaven, if heaven can have a taste. It was made of Philadelfia cream cheese and marshmallow fluff, she only whipped it together and it was done. I think she said she used butter crackers and butter for the bottom part of the cake, but I did'nt listen to that part since it is a big no no for me.

After having the smalles taste of a cheescake ever I sat there thinking about this recepie and a big smile came across my face as I realized that I could make my bellowed NY style cheesecake with almost no fat, only 5 % . If I had lived in the States I could have made a fat free NY style cheesecake, 0% fat. I thought I had died and come to heaven. I will definitly make this cake in Boston in November when I am visiting my Dearest Aunt.

I have not  made this low fat NY styel cheese cake yet, but today I made the filling with  two parts Philadelfia cream cheese and one part marshmallow fluff. I just wipped these two ingrediences together and it was done. Next time, I will make the whole cake and I will use Laurie Miller Tarrs MCT oil fudge brownie recepie,I will only use half of the batter for the bottom of the cake. In my mind this will be the greatest combination of flavours I love, chocolate and cheesecake.

I hope some of you will share  my entusiasme for this fat free NY style cheesecake.

Enjoy!!

Two great ways to spend Friday Night

 The fall has come and it has rained a lot, but I would like to give a praise to the nice weather we have had that everyone seems to forget  every time it rains. I work at a daycare center and get to enjoy the good weather as I do get to experience the ugly weather when it is cold, windy and rainy outside and the kids have to go out and play, but I would like to remember and praise all the nice weather alsoThree weeks ago I left work early and the weather was great, so I desided to make the one houre drive to my Mums house in the country side and enjoy the beautiful Fall weather. When I got there we sat outside in the sun and ate dinnner before we went for a lovely walk that gave us so much energy and happy feelings inside. When we got back I had a nice glass of Rosé watching the sun set before I went inside, baked a apple cake and fired up in the lovely fireplace from 1952.




 I went to bed that night feeling happy inside. Days like these makes it so much easier to accept that the Summer is over and makes the transition to nice Fall evenings inside with the fireplace burning with a good book sitting under the blanket and maybe enjoying a nice hot and spiced up apple cider. I will chare this recepie with you later this Fall.

The weather was as lovely as three weeks ago agian this Friday and I left work early again and headed out for my Mums place in the country side. I had planed to have a nice long walk with my Mum before going to my friend Lindas house to do some scrapping. Unfortuneatly I fell last Friday and hurt my foot real bad and was not able to go for a walk. We tried to, but had to turne after 100 meters because my foot hurt to much. So we had a nice dinner outside in the sun. After dinner I grabbed a big bag of candy and headed out for Lindas house. We ended up having candy, beer, soda and listening to Swedish folk songs while scrapping. I made a wonderfull birtday card for my Mum who turnes 60 in a couple of weeks.
It was a nice way to spend a Friday in the Fall of 2011.

Above, candy, beer and the card early on....

Below is the result of this cozy Friday night!

MCT Oil Fudge Brownies

I am making this article very easy to write, I am just cutting and pasting from the FOD Family Support group page on Facebook. I have been outside in the hot sun all day at work and I just wanted to do something inside and since I love baking and spending time in my lovely kitchen, thats what I did tonight.
I have through a fellow FOD (parent) in Denmark, Fie (Flo' Diner) found a fat reduced coco  (11%)that  I like that I have used in this cake.

MCT Oil Fudge Brownies

1 cup cocoa, unsweetened
1/2 tsp baking soda
1 cup MCT oil, divided
1/2 cup boiling water
2 cups sugar
2 eggs, lightly beaten (I have only used the eggwhites from 4 eggs)
1 1/3 cups all-purpose flour
1 tsp vanilla
1/4 tsp salt

Lightly beat eggs, set aside. Combine cocoa and baking soda in a mixing bowl; blend in half of the oil. Add boiling water and stir until thickened. Stir in sugar, eggs, and remaining oil; stir until batter is smooth. Stir in flour, vanilla, and salt, stirring until well blended.

Pour into a greased 13x9x2-inch baking pan. Bake at 350˚ for 25 minutes. Cool in pan on rack.

Yield:
16 3inx2in brownies: each brownie contains ~1 Tablespoon MCT oil.
OR
32 1.5inx2in brownies: each brownie contains ~1/2 Tablespoon MCT oil.

I would like to give the credit and say thanks to Laurie Miller Tarr who posted this recipe to share with us fellow FOD's. This is the best brownies I have made since I started on the low fat diet.

Enjoy!

Fat reduced cocoa for baking and drinking

One of my greatest losses when I had to change my diet not to be able to eat my delicious and sinful brownies. I have tried to make a fat free or fat reduced brownies, but I have not manage to find a recepie that has satisfied my tastebuds, I guess they won't be perfect without butter. But I will not give it up yet.

In the mean time I am trying out different types of cocoa so I can try to make a satisfying chocolate cake.

Fie who is the writer of Flo's Diner  (in Danish) a great blogg with fat redused recepies and other fun topics and Mother of a beautiful girl who is diagnosed with VLCADD who is on a diet much like mine. She also makes a lot of fat redused cakes such as I. She wrote about this fat reduced cocoa that she buys in Denmark. I happens to be so lucky that one of my colleauge is Danish and she goes to Denmark all the time, so at Easter I gave her a shopping list to buy for me. She came back with two glasses of baking cocoa and two of cocoa for drinking, since I had not made a note specifing what kind of cocoa I wanted.
There is only 12% of cocoa fat and that is half of the amount of fat in the cocoa I can buy in Norway. This is a great discovery for me, so either I have to fly down to Denmark with a couple of good girlfriends and have a Girls weekend in Cophenhagen soon  and hoarding cocoa or get Jonna to buy me a big suply next time she goes south to Denmark so I can fill up my pantry.

I do live in the wrong contrie to be on a fat free diet, both my neigbouring contries Sweden and Denmark has more products that are fat redused/free than Norway. That sucks.

Delicious fat free applecake

The Autumn is here and in Norway it is high season for the locally produced apples that are both tart and sweet. Perfect for a light and refreshing flavored applecake with a nice and crisp topping. I love the texture of warm apples, so this is one of my favorite cakes. It was also one of the first cakes I tried to bake afterk I got diagnosed with TFP and had to drastically change my diet to a non fat and high carb diet. I have made a lot of experiments and ended up with this easy and delicious recipie.

4 egg whites (or 2 whole eggs)                                       4 egghviter (2 hele egg)
1 1/2 dl sugar                                                                  1 1/2 dl sukker
3 dl white flour                                                               3 dl hvete mel
1 tsp bakingpowder                                                        1 ts bakepulver
1/4 tsp salt                                                                      1/4 ts salt
3 tbsp MCT oil (or the oil your diet allows)                  3 ss mct olje ( eller raps olje)
1 dl low fatt buttermilk or non fat milk                           1 dl skummet kulturmelk eller skummet melk
3-4 apples                                                                       3-4 epler
2 tsp cinnamone (to sprinkel on top)                               2 ts kanel (til å ha på toppen)
2 tbsp sugar (to sprinkel on top)                                     2 ss sukker (til å ha på toppen)

Preheat the oven to 180 celcius/ 350 F and prepare a  round baking pan. I use baking paper since there are no fat-free nonstick cooking spray in Norway.
Blend egg whites and sugar with a electric mixer until it is foamy and thick. While the egg whites and sugar are blending measure up the dry ingredienses and mix them with the egg withes and sugar. Then add all the liguids. Do not over mix. Peal the apples and slice them into thin slices.
Spread the batter into the prepared pan and add the apple slices. I love a lot of apples so I use more than 4 apples. Sprinkle the amount of sugar and cinnamone after your own liking on the top and bake until done, it takes about 45 minutes.

Forvarm ovnen til 180 grader og spray en rund kakeform med bakespray eller dekk formen med bake papir.
Visp eggehviter og sukker til eggedosis, bland deretter i alle tørre ingredienser og så de våte ingrediensen. Skrell og del eplene i skiver. Fordel deigen i formen og  ha i epleskivene. Jeg liker masse epler så jeg bruker mer enn 4 epler i kaken. Strø sukker og kanel på toppen av kaken og stek kaken i ca 45 minutter til deigen ikke fester seg på en bakepinne.

 Serve the cake right out of the ovnen  with a scoop of fat free ice  cream or vanilla flavoured non-fat sour cream. I hope you will enjoy this delicious Autumn treat on a cold Autumn day. Maybe in front of  a warm and cozy fire with a good book or good friends and family.

Serveres med iskrem eller mager kesam med vaniljesmak (bland mager kesam med vaniljesukker) og nyt den foran peisen en kald høst dage med gode venner og familie.

Enjoy !