Low-Fat Brownies

Jackie Hancock Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 cup cake flour, sifted1/2 cup unsweetened cocoa powder1/4 tsp salt3/4 cup Egg Beaters®3/4 cup granulated sugar6 Tbsp unsweetened applesauce2 Tbsp vegetable oil1 1/2 tsp vanilla, chopped1 Tbsp walnuts, chopped (optional) Preheat oven to 350 degrees. Spray an 8 inch square pan with vegetable cooking spray … Continue reading Low-Fat Brownies

Low-Fat Carrot Cake

Jackie Hancock Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup Egg Beaters®1 cup unsweetened applesauce1/4 cup canola oil2 cups sugar1/2 tsp cinnamon1/2 tsp salt2 tsp soda3/4 cup pecans, chopped (optional)3 cups carrot, finely grated Mix Egg Beaters®, applesauce, and oil together. Gradually add in sugar. Sift together flour, cinnamon, salt, soda, and chopped nuts. … Continue reading Low-Fat Carrot Cake

Low-Fat Cornbread

Inez Griffin Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup plain cornmeal3 Tbsp plain flour1 egg white1/2 tsp salt (optional)1/2 tsp soda1 cup buttermilk Mix well. Spray skillet 3 times with Pam®. Bake at 450 degrees until well-browned.

Low-Cal Carrots

Robbie Alford, Center Office 2 lb carrots, peeled and sliced4 to 6 package Equal® or artificial sweetener1 package Butter Buds®Salt to taste Slice carrots; put in Corning Ware® and cover with water. Add salt. Equal® and package of Butter Buds®. Cook over medium heat until carrots are tender.