Cut out the butter without losing flavor
| • | Stir up synergy |
By Elaine Magee
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Q. I love this recipe for coconut cake from Ina Garten, the Barefoot Contessa. However, it calls for 5 sticks of butter and a pound of cream cheese! Is there any way you could make this over without losing the flavor?
A. How about we don't lose the flavor and we increase the fiber to boot! Part of what helps some of us stay healthy is exercising sensible serving sizes with desserts, so the first thing I did was turn Ina's coconut cake into coconut cupcakes. Instead of 3 sticks of butter, I used less-fat margarine and vanilla yogurt. To trim back on saturated fat and cholesterol, I added 3 higher-omega-3 eggs and egg substitute in place of the 5 extra-large eggs called for in the original recipe.
For the frosting, the first thing to do is use a lot less — the cupcakes taste so good themselves, we don't need to slather them with gobs of frosting. The original frosting recipe calls for 2 containers of cream cheese and 2 sticks of butter, but we are going to cut way back, using 1 package of light cream cheese and 1/4-cup of less-fat margarine or whipped butter. If the frosting seems too thin, just keep it in the refrigerator; it will thicken up. You can also add a little more powdered sugar if desired.
What difference did all of this make? The original recipe says it makes 12 servings. If you stick with those portions, then each serving contains 1,022 calories and 62.5 grams fat (40 grams saturated fat). Our light version, for 24 cupcakes per recipe, contains 245 calories, 10 grams of fat, 4.8 grams saturated fat and double the fiber. And most importantly, they are still moist and still delicious.
If you don't want to use Splenda, increase the regular sugar amount from 1 cup to 1 1/2 cups.
Original recipe contains 511 calories, 31.3 grams fat, and 20 grams saturated fat per serving (if 24 servings).
Makes about 24 cupcakes.
LIGHTER COCONUT CUPCAKES
For the frosting:
Preheat oven to 325 degrees with rack in the center position. Line muffins pans with baking papers and set aside.
In a medium bowl, combine dry ingredients (flours, baking powder, salt and baking soda) and whisk together until blended.
In a large bowl, combine margarine, vanilla yogurt, Splenda and sugar and beat with electric mixer fitted with the paddle attachment, until light and fluffy (about 3 to 5 minutes). While mixer is running, add eggs, egg substitute, vanilla and almond extract and continue beating until well blended.
With mixer on low speed, pour in a cup of the flour mixture, beating on low speed until combined. Beat in 1/2 cup of buttermilk. Alternate adding the remaining flour mixture and buttermilk, beating on low just until nicely blended.
Spoon 1/4 cup of batter into each baking cup and bake at 325 degrees until a toothpick inserted in the center comes out clean (about 25 to 30 minutes). Transfer cupcake pans to wire rack to cool.
Meanwhile to make the frosting, in mixing bowl fitted with paddle attachment, combine the light cream cheese, margarine, vanilla and almond extract, beating on low speed. Pour in the powdered sugar and beat on low speed just until smooth.
To frost cooled cupcakes, spread the tops with some of the frosting then lightly sprinkle the coconut over the top. Keep cupcakes chilled until serving.
Elaine Magee is a registered dietitian whose latest book is "Food Synergy." Find out more at recipedoctor.com.
