[Joya]

A couple weeks ago, I was at a covered dish dinner, and the hostess, who happens to be diabetic, served a chocolate dessert. I asked her what was in it, and she said it had silken tofu, ricotta cheese, chocolate, and agave nectar.

At first, when I mixed it up, I only used chocolate chips, but it seemed too soupy and not "chocolatey" enough, so I looked in my cupboard and found a box of Baker's unsweetened chocolate squares, melted and then added it, and voila, it seems to work. And hey, the box said it didn't expire till November 2011, so it hadn't been in the cupboard for five years or anything. Maybe for one year. I don't remember. After I added that, it seems to be close to my friend's version.

For my own sake for future reference, I am posting it here.

Cheerio, Joya

[Joya]

And NOW I have a thread for archiving later cooking adventures.

[Ann Archy]

Do you have one that doesn’t contain chocolate??

[autumnraine]

Sorry, meant to post to you too. I just posted one for pumpkin cream pie.

[Joann37]

Sorry, Joya. You lost me at “tofu”.

[Joya]

Not almost sugar-free dessert
= = =
Pineapple Upside-Down Cake
note: I halved the cake recipe but NOT the topping recipe as it came out too cakey the first time; will paste the original recipe at the bottom with entire amount of cake batter
[another idea maybe try to DOUBLE the topping recipe and leave the cake batter per the original and then just put a layer of pineapple rings w/ brown sugar and butter in the middle of the batter?]

Ingredients

1 Can (15 oz.) pineapple rings with jc. drained off and reserve the juice in case you decide to use it in the cake batter instead of milk ??? try and see how it turns out that way

1/4 cup butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
[but i suspect the bp made my first one taste bad for some reason]
1/2 teaspoon baking soda [I forgot to put this in]
1/3 teaspoon salt
==> either use the juice from the can of pineapple — measure first, or else use 1/2 cup milk
[not buttermilk to me the buttermilk made it taste weird]

TOPPING
3 T. butter (for topping, in addition to the 1/4 Cup in the batter)
3/4 cup brown sugar

Beat together: butter and sugar
Pre-heat oven to 350F.
Add to beaten butter and sugar the egg and the vanilla
Mix well
Now add: flour, [baking powder], baking soda, salt pineapple jc. or milk

Mix together all the ingredients
Go outdoors and spray a large skillet with Pam Non-stick Cooking Spray, then come back indoors and then put the 3 Tablespoons Butter into the skillet and place on a medium low burner.

While the butter is melting drain the liquid off the can of pineapple. Once the butter is melted add the can of pineapple and 3/4 cup brown sugar to the skillet. Mix well.
Pour cake batter on top of the pineapple topping and spread the batter around so that it looks even on top, and bake for 1 hour.
Put on a cooling rack and let it cool. While cooling, take a knife and cut around the edge of the cake separating it from the skillet.

Once cake is cooled put a serving platter on top of the skillet. Then flip the whole thing over. Once you’re done flipping it over remove the skillet.

= = =
Original recipe
Pineapple Upside-Down Cake Ingredients

1 Can (15 oz.) Pineapple

1/2 Cup Butter

1 Cup Sugar

2 Eggs

1 teaspoon Vanilla

2 Cups Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

2/3 teaspoon Salt

1 Cup Buttermilk

3 Tablespoons Butter (for frosting, in addition to the 1/2 Cup)

3/4 Cup Brown Sugar

First Step: Creaming Butter and Sugar

Beat together:

1/2 Cup Butter

1 Cup Sugar

Pre-heat oven to 350F.

Second Step: Adding Eggs

Add to beaten butter and sugar:

2 Eggs

1 teaspoon Vanilla

Mix well

Third Step: Adding Dry Ingredients and Buttermilk

Now add:

2 Cups Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

2/3 teaspoon Salt

1 Cup Buttermilk

Mix together all the dry ingredients listed above on a paper plate then add them alternating with the buttermilk while mixer is on slow.

Fourth Step: Pineapple Icing

Spray a large skillet with Pam Non-stick Cooking Spray, then put the 3 Tablespoons Butter into the skillet and place on a medium low burner.

While the butter is melting drain the liquid off the 1 Can of Pineapple. Once the butter is melted add the Can of Pineapple and 3/4 Cups Brown Sugar to the skillet. Mix all these ingredients well.

Fifth Step: Pineapple Upside-Down Cake Batter

Pour your cake batter on top of the pineapple icing in about four, or five large globs. Then spread the batter around so that it looks even on top. Now put the cake into your preheated 350F oven and let it bake for 1 hour.

Sixth Step: Cooling Pineapple Upside Down Cake

Once your cake comes out it, put it on a cooling rack and let it cool. While it is cooling take a knife and cut around the edge of the cake separating it from the skillet.

Seventh Step: Removing Pineapple Upside-Down Cake From Skillet

Once your cake is cooled put a serving platter on top of the skillet. Then flip the whole thing over. Once you are done flipping it over remove the skillet.

[kevkrom]

Well, there's my sugar-free / low-carb cheesecake:

Filling:

• 24 oz. cream cheese
• 2 c. sour cream
• 1 t. sugar-free vanilla
• 1/2 t. salt
• Sugar substitute equal to 1 1/2 c. sugar(*)
• 5 eggs

(*) I typically use 2 T. FiberFit plus 1/4 c. each of erithyrol and xylitol. Alternatively, replace the FiberFit with 3/4 c. Splenda or replace all of the sweeteners with 1 1/4 c. Splenda.

Crust:

• 1 cup walnuts, chopped fine
• 2 T. butter, melted
• Sugar substitute equal to 2 T. sugar

Method:

• Line the bottom of a springform pan with parchment paper; spray sides with cooking spray
• Mix crust ingredients, press into thin layer on bottom of the springform pan
• Mix the filling ingredients, except the eggs, until fully integrated and smooth. Add the eggs one at a time, slowly, as the last step.
• Pour filling into springform pan and bake at 350 for about 70 to 80 minutes. (Depending on pan size and oven.)
• Let cool completely, remove from pan, and chill before serving.

Note that Mrs. kevrkon often prefers no nut crust; this also works fine, just pour the filling directly into the pan.

From the base recipe, you can start throwing in variations, such as:

• Chocolate Raspberry: Replace walnuts with almonds. Add 6 T. cocoa powder (or 1-2 squares melted unsweetened chocolate) and 2-4 T. (depending on taste) of sugar-free raspberry syrup to filling. Garnish with fresh raspberries.
• Key Lime: Reduce sour cream to 1 c. and add 1/2 c. key lime juice instead.
• Pumpkin: Replace the walnuts with pecans. Add cinnamon, ginger, and nutmeg to taste in crust. Add 2 c. pumpkin puree, 2 t. cinnamon, 1/2 t. ginger, and 1/2 t. nutmeg to filling. This will cook slightly longer due to extra bulk.

[Joya]

http://www.myhomecooking.net/