Wednesday, December 10, 2008

Chocolate Amaretto Cake

This is one of my favorite cakes in the real-world, and this is a single-serving, skinny version of it. It required a bit more effort, but is well worth it, a luxurious amaretto chocolate coffee cake.

2 Tbsp Heart Smart Bisquick
7 baby amaretti cookies (0.5 oz) , ground
1 TB unsweetened cocoa powder
1 Tbsp any whey
2 Tbsp Splenda
1/2 Tbsp slivered or sliced almonds
2 Tbsp FF milk
¼ Tbsp Parkey FF butter spread
¼ cup egg beaters
1/2 ts almond extract
1 ts fresh orange zest

Preheat toaster over to 400F.

This cake is best prepared in a small food processor. First, add the amaretti cookies and ground them to a fine powder, then add heartsmart bisquick, splenda and mix in the blender. Then work in the wet ingredients including the almond extract and the orange peel. Mix to a liquid like consistency (it's very liquidy, don't worry). Fill into a small sprayed spring form, and bake for 15-20 min.

Remove from oven, and cool for 5 min, and serve!

Makes 1 breakfast + 1 protein (215 kcal).

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