The Low Sodium Cookbook (40 page)

To make the filling:

1. Preheat the oven to 350°F.

2. Spray four 8-ounce ramekins lightly with cooking spray. Set the ramekins on a baking sheet.

3. In a large bowl, toss together the peaches and blueberries. Add the sugar, flour, and lemon juice and toss to combine.

4. Spoon the mixture into the prepared ramekins, dividing it equally.

To make the topping:

1. Combine the oats, flour, coconut flakes, coconut oil, and brown sugar in a food processor. Pulse until the mixture is well combined.

2. Spoon the mixture over the fruit in the ramekins, dividing it equally and making sure to cover the fruit completely.

3. Place the baking sheet with the filled ramekins on it in the oven and bake for about 1 hour, until the top is nicely browned and the filling is very hot and bubbling.

4. Serve warm, topped with a scoop of vanilla ice cream or frozen yogurt, if desired.

Sour Cream and Cinnamon Coffee Cake

SERVES 10

SODIUM //
85 MG

LOW-FAT

This classic coffee cake recipe with a crumbly cinnamon topping is a fantastic light dessert, and the leftovers make a lovely breakfast the next morning.

For the topping:

½ cup sugar

½ cup all-purpose flour

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

For the cake:

Cooking spray

All-purpose flour, for dusting

1⅓ cups cake flour

1 teaspoon baking powder

⅛ teaspoon baking soda

¼ cup (½ stick) unsalted butter, at room temperature

¼ cup low-fat plain yogurt

¾ cup sugar

1 egg yolk

1 egg, at room temperature

½ cup reduced-fat sour cream, at room temperature

1 teaspoon vanilla extract

To make the topping:

1. In a medium mixing bowl, combine the sugar, flour, and cinnamon.

2. Stir in the melted butter until well combined.

To make the cake:

1. Preheat the oven to 350°F.

2. Spray an 8 by 8-inch square or 9-inch round baking pan with cooking spray, and dust lightly with flour.

3. In a small mixing bowl, combine the cake flour, baking powder, and baking soda.

4. In a large mixing bowl, stir together the butter, yogurt, sugar, and egg yolk until well combined.

5. Add the egg and whisk until the mixture is smooth.

6. Add the sour cream and vanilla and stir to combine.

7. Add the dry ingredients to the wet ingredients and whisk until smooth.

8. Transfer the batter to the prepared baking pan. Top the batter with the topping mixture and spread out to an even layer.

9. Bake the cake for 25 to 30 minutes, until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean.

10. Cool the cake in the pan on a wire rack for 10 to 15 minutes before serving. Serve warm.

Lemon Meringue Layer Cake

SERVES 12

SODIUM //
7 9 MG

LOW-FAT

Fresh lemon juice and lemon zest make this beautiful and light layer cake a tantalizing tart. The creamy but light meringue provides a stunning topping, making this cake perfect for a special occasion.

For the cake:

Cooking spray

All-purpose flour, for dusting

4 eggs, at room temperature

⅔ cup sugar

1 teaspoon vanilla extract

1 teaspoon lemon zest

3 tablespoons canola oil

¾ cup cake flour

For the filling:

1 (14-ounce) can fat-free sweetened condensed milk

1 teaspoon lemon zest

⅓ cup fresh lemon juice

For the topping:

2 egg whites, at room temperature

¼ teaspoon cream of tartar

¼ cup sugar

¼ teaspoon vanilla extract

To make the cake:

1. Preheat the oven to 350°F.

2. Spray two 9-inch round cake pans with cooking spray and then dust with flour.

3. In a large bowl, combine the eggs and sugar and beat with an electric mixer set on medium-high speed until fluffy and pale yellow, 8 to 10 minutes. Add the vanilla and lemon zest.

4. Using a rubber spatula, gently fold in the oil.

5. Stir in the flour just until incorporated.

6. Transfer the batter to the prepared baking pans, dividing it evenly.

7. Bake the cakes for 20 to 22 minutes, until a toothpick inserted into the center comes out clean.

8. Place the pans on a wire rack to cool for 10 minutes, then turn the cakes out onto the rack and cool completely.

To make the filling:

1. In a medium bowl, stir together the condensed milk, lemon zest, and lemon juice until well combined.

2. Chill for 30 minutes (or as long as overnight).

To make the topping:

1. Place the egg whites and cream of tartar in a medium mixing bowl and whip with an electric mixer set on high until soft peaks form.

2. While continuing to whip the mixture, add the sugar 1 tablespoon at a time.

3. Add the vanilla extract.

4. Whip until stiff peaks form.

5. Preheat the broiler.

6. To assemble the cake, first place one of the cake layers, convex side up, on a baking sheet. Spread the topping decoratively over the cake layer with a spatula or pipe it using a pastry bag.

7. Place the cake under the broiler and broil just until the topping is golden brown, about 1 minute. Remove the cake from the broiler.

8. Set the other cake layer, flat side up, on a cake plate and spread the filling over the top evenly. Place the layer with the topping on top.

9. Cut the cake into wedges and serve.

Light and Luscious Chocolate Cream Pie

SERVES 8

SODIUM //
116 MG