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Hungry Girl Today: 5.28.13
CHEW THE RIGHT THING
HG's Yummingbird Cake
The Bird's the Word!
If you've never had (or even heard of) hummingbird cake, now is the time to try this Southern favorite. You know, assuming you like guilt-free baked goodies filled with yummy stuff like banana and pineapple. We certainly do...
4 oz. (about 1/2 cup) fat-free cream cheese
2 tbsp. Splenda No Calorie Sweetener (granulated)
1/2 cup Cool Whip Free (thawed)
1 1/2 cups mashed banana
1 cup moist-style yellow cake mix
3/4 cup whole-wheat flour
3/4 cup crushed pineapple packed in juice (not drained)
2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup Splenda No Calorie Sweetener (granulated)
2 tbsp. brown sugar (not packed)
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. vanilla extract
1/4 cup chopped pecans
Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick spray.
To make the frosting, in a medium bowl, thoroughly mix cream cheese with Splenda. Add Cool Whip, and stir until uniform. Cover and refrigerate.
In a large bowl, combine all cake ingredients. Stir until uniform. Pour batter into the cake pan, and smooth out the top.
Bake until a toothpick inserted into the center comes out clean, 30 - 32 minutes.
Let cool completely, about 30 minutes in the pan and 1 1/2 hours out of the pan on a cooling rack.
Plate cake, spread with frosting, and top with pecans. Eat up!
MAKES 10 SERVINGS
Serving Size: 1 slice (1/10th of cake)
PointsPlus® value 5*
HG Alternative: Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 234 calories, 46.5g carbs, and 28.5g sugars (PointsPlus® value 6*).
Hummingbird Cake, Average
Allow us to drop some knowledge on you regarding the hummingbird cake. The original was a blue-ribbon winner at county fairs for Mrs. L.H. Wiggins. As a result, Wiggins submitted the recipe to Southern Living magazine in 1978. The banana-and-pineapple-packed cake has since become the most requested recipe in the publication's history. But get this: The original recipe calls for (no kidding) 1 1/2 cups of "salad oil" and a frosting made with a POUND of cream cheese and TWO POUNDS of powdered sugar. Eeeks! Times have changed, and though many variations have emerged, most of them are still too heavy for our liking. So we've whipped up our own recipe! The cake is deliciously dense and moist, and the calorie and fat counts are blissfully low. We think our guilt-free swap deserves a blue ribbon (or two). Try it out, and let us know what you think...
Serving Size: 1 slice
PointsPlus® value 14*
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CHEW ON THIS:
May 28th (a.k.a. today) is National Brisket Day. While we don't have a brisket swap, we do have a totally tender slow-cooked beef recipe in HUNGRY GIRL TO THE MAX!: our Slow-Cooker Roast!
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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark. For more info on the new PointsPlus® program, visit weightwatchers.com.
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