Tag Archives: Cake

Frozen Yogurt Cake

Posted on July 13, 2011 | 2 comments

I made this for my husband’s birthday. You can get all sorts of ice cream cakes out there, they are indeed nummy but the nutritional info on them is…less than nummy. Some places make a frozen yogurt cake such as Ben and Jerry’s but the one around here closed a year or so ago. So, getting a lower fat style of frozen cake was looking like a no go. This has never stopped me before! Time to figure out how to make one. Surprisingly, not very hard. Once I figured out what I wanted in the cake it was just a matter of assembly. I know that we love the fudgy layer in those cakes, the cookie crust, and overall creaminess. A little culinary architecture and tada! A tower of num. My husband loves his mocha so for this one I went with a chocolate and coffee style of cake. Go with your favourites and change it up! Soon you too can have your own customized frozen cake dessert.

  • 12 reduced fat oreo cookies
  • 1 tbl cold coffee
  • 7 scoops vanilla low fat frozen yogurt
  • 7 scoops cappuccino low fat frozen yogurt
  • 1/2 cup fat free dark chocolate sauce
  • plastic wrap
  • 8″ springform pan
  1. Line a springform pan with 2 sheets of plastic wrap that hang about 6 inches over the sides. Drap one sheet and then drape the other crosswise.
  2. Crush the oreo cookies, cookies and filling together. Add the coffee. Press the mixture into the pan (on top of the plastic wrap you used to line it)
  3. Once the crust is down begin scooping the vanilla frozen yogurt on top of the crust. Then, using a spoon smooth out the frozen yogurt to create a seamless layer.
  4. Top with the fudge sauce, then scoop the mocha frozen yogurt on top. Use a spoon to smooth the layer as before but more carefully to prevent the sauce from moving around too much.
  5. Optional: Top with some extra chocolate sauce to add words or a picture.
  6. Cover with the overhanging plastic wrap and foil for extra protection. Freeze for atleast 4 hours or overnight. To serve take out of the freezer and allow to sit for 10 minutes. Unwrap and spring the pan off. Heat knife under hot water and slice.
  7. We sliced ours into 16 pieces. They are tall and ever so decadent. Enjoy!

Serves 16. Yes, That is a 16th of the cake! Nutritional information totally depends on the brands you choose for yourself. Although with this one you can rest a bit easier knowing that this cake is certainly not as bad for you as most of those ice cream cakes out there.

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Posted in Comfort Foods, Craving Buster, Dessert

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Old School Gingerbread

Posted on December 10, 2010 | Leave a comment

Now, this isn’t those cookies that get used for building or making disturbing human shaped cookies. I mean really…why do we want to eat human shaped cookies…why? We make dog cookies shaped like bones…which they want to eat. Why would we make human shaped cookies…do we want to eat humans? Sure, I decorated my pie with itty bitty hobbits…but I sure didn’t decorate them with icing to give them eyes, clothes, etc…making them even more human like. I love giving places that have gingerbread men cookies the “you are just one step away from cannibalism” look when possible. No, this gingerbread is more along the cake lines, I like to call it old school gingerbread simply because I feel its more bread-like than a crusty old cookie any day. On a side note…gingerbread houses are cool with me…they make for great godzilla like roleplay….which is never ever wrong.

  • 1 cup unbleached flour
  • 1/2 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1.5 tsp pumpkin pie spice (the kind that contains ginger and cinnamon)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 egg whites
  • 1/2 cup skim milk
  • 1 tsp lemon juice
  • 1/2 cup applesauce (I highly recommend the hardcore hobbit applesauce)
  • 1/2 cup fancy molasses
  1. Combine the flours, brown sugar, spice, baking powder and baking soda.
  2. Add the egg whites, milk, lemon juice, applesauce, and molasses. Beat with a mixer until combined.
  3. Pour the batter into a prepared 9×9 square glass dish. Bake at 350F for 30-35 minutes. Check with a toothpick, if it comes out clean you are golden. Allow to cool for a few minutes then cut into 9 servings. Best served warm but remains delicious when cold.

Makes 9 servings. Each serving contains 156 calories, 0.3 grams of fat, and 1.4 grams of fibre. So moist and delicious, these did not last long at the Dresden game I brought them to. A great seasonal offering I think. This would look really nice as part of a holiday spread. I think decorating it with a doily placed on top, then sprinkling with sifted icing sugar and removing the doily would be so pretty. Just like a big tasty snowflake on top!

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