Thai Shrimp Stir-fry with Tomatoes and Basil - Slimmed You won't have to sacrifice taste or satisfaction to save calories with our Thai Shrimp Stir-fry. With 400 fewer calories than a similar sized serving of Shrimp Scampi, this is a dish worth trying.
Ginger Tea Cake Only being 139 calories per serving, this cake may sacrifice the calories but certainly not the taste!
Peanut Chicken Lettuce Roll-Ups If you love lettuce wraps, you'll love these! Great for appetizers, low carlorie, nutritious and, the best part is, they taste amazing!
Garden Eggplant Bake Another vegetarian favorite! Appetizing and packed with nutrients!
2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon fine salt
1 cup canned pure pumpkin puree
1/4 cup reduced-fat buttermilk
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, at room temperature
1 packed cup light brown sugar
2 large eggs, at room temperature
1/4 cup finely chopped crystallized ginger
Confectioners' sugar, optional
Ginger Tea Cake: Picture courtesy "Tropical Fruit Cookbook," by Mary Rittenhouse Harris (University of Hawaii Press, 1993)
- Advertisement -
Instructions:
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter—which will be thick—by hand with a rubber spatula.
Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners' sugar, if desired.
Serve.
Nutrition Facts:
Calories 139
Fat 3 g
Saturated Fat 2 g
Carbohydrates 26 g
Protein 2 g
Dietary Fiber 1 g
Nutradvice makes it easy to get a custom meal plan that meets your needs. Our meal plans include diet analysis which allows you to know if you are following a healthy diet!
