Although I’m not vegan, healthy food is healthy food. What does that mean? I can see a lot of great qualities that come out of veganism. However, I don’t have the willpower, nor desire, to forever say goodbye to French butter with chunks of Fleur de sel, freshly whipped Chantilly cream, or stinky soft cheese. But I’ve always believed everything good and indulgent should be consumed in moderation. That includes things like veganism, vegetarianism, or a meat eating carnivorous lifestyle.
In addition to having a perfectly balanced sweet-tart flavor combination, they’re filthy rich in active goodness for our bodies. These little mock-raisins have a good deal of protein, Vitamin C, and Vitamin A (for healthy skin and eyes). That’s just the beginning!
This gooey, yet light mock version of “boiled” icing is easily made by a fool-proof technique for novices and seasoned cooks alike. My 7 Minute “Fake it” Frosting has great shine, luscious texture, and a delicate flavor. The best part is it can be used as a blank pallet for any flavored cake with a simple switch of extracts or toppings. Its versatility, and delectable flavor will make it a staple in your baking repertoire.
This delicate, fluffy layer cake isn’t only light in density, but also in calories and fat. The smooth, creamy, marshmallow-like frosting coupled with the perfect texture of sweetened shredded coconut is the ideal pairing to a coconut scented chiffon (sponge) cake. Each slice comes in at 235 calories, in stark contrast to the classic cake’s nearly 750 calories per serving.
This cake is so tough to describe. Saying it’s gooey, moist, and buttery just doesn’t do it
justice. It’s dense, but still light and chewy. Sweet, but not candy-like. And although I’m a sucker for frosting, this naked treat doesn’t need it. It’s “nude” appearance is a clever disguise for a dessert similar none I’ve had. I gave it a shot and now I’m hooked! Want to give it a whirl?
