Jamicain Sweet Potato Pudding Cake

When I first saw this recipe I thought of the many ways we have
learned to use vegetables when making desserts. It also reminded
me of carrot cake but with a twist. I am thinking I might even try
putting some rum soaked raisins in my next carrot cake. I do like
to experiment and get a new twist on old recipes to brighten them
up for my taste buds. To make an even healthier cake you could try
a half mix of sweet potatoes and carrots.Add your favorite nut or
change the spice. Any way you like it is what I say, so experiment
with this one and let me know how it turns out.

Ingredients:

1 large sweet potato (about 1 pound) or enough to make 1+3/4 cup
1 cup raisins (dark or white)
2 tablespoons dark rum
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3/4 teaspoon fresh grated nutmeg
3 large eggs
14 ounce can light coconut milk
1 cup packed ***light brown sugar
2 tablespoons butter, melted

For the topping

1/2 cup unsweetened shredded coconut
2 tablespoons packed brown sugar
1/8 teaspoon ground cinnamon

To prepare the cake

Cook sweet potato by either baking it in a 400 degree oven until tender (45 to 60 minutes) or heating in the microwave on high for 12 to 15 minutes. Let cool, then remove the peel and mash potato until smooth. Measure out 1 3/4 cups of the potato and reserve the rest (if any) for a later use.

Preheat oven to 350 F.

In a small bowl, stir together raisins and rum - set aside and let stand while you prepare the cake.

In a large mixing bowl, add mashed sweet potato and eggs - beat until smooth and combined. Mix in coconut milk, brown sugar and butter, mixing until combined. Add dry ingredients and stir just until moistened - fold in raisins and any remaining rum. Scoop mixture into a 9" round springform pan coated with cooking spray.

To prepare topping

In a small bowl, stir together coconut, brown sugar and cinnamon - scatter over the top of the cake batter.

Place pan into the oven and bake until a knife inserted into the center comes out clean, about 60 to 75 minutes. Remove from the oven and place pan on a wire rack to cool for 10 minutes.

Let cool in the pan for 10 minutes. Gently run a thin bladed knife around the edge of the pan and slowly remove side ring - let cake cool for an hour, then place into the refrigerator until cold, about 3 hours.

Makes about 10 to 12 servings.

Total Carbohydrate 25g (***Make it less by using Splenda brown sugar substitute)
Dietary Fiber 1

Key Lime Pie (No cooking)

I really like the idea of making a pie you don't have to cook especially now that spring is here. This is also a great way to get things done ahead of time. I sometimes make two pies but with different flavors of gelatin. Just cover with plastic wrap and keep in fridge until ready to serve. Add a twist of a key lime
or a teaspoon of berries for a nice look.

Key Lime Pie (No cooking)

Original Recipe Yield 8 servings

Ingredients for crust

1 cup ground pecans
3 tablespoons butter, melted
2 packets Splenda
1/2 teaspoon coconut extract


Ingredients for pie

1/2 cup heavy cream
2 packets Splenda
1 (.6 ounce) package sugar-free lime-flavor gelatin**
1/3 cup boiling water
1/3 cup cold water
2 (8 ounce) packages cream cheese, cut into pieces and softened
1/2 teaspoon coconut extract
2 tablespoons ground pecans

Directions

In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.

In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.

In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved.
Stir in the cold water.
With an electric mixer, slowly beat in the cream cheese.
After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth.

Carefully fold in the whipped cream. Do not beat.

Use a spatula to scrape mixture into the pie pan and spread around.
Sprinkle remaining 2 tablespoons ground nuts on top.
Cover and refrigerate several hours or overnight to allow gelatin to set thoroughly.


Total Carbs: 4.7g
Dietary Fiber: 1.6g
True carbs=3.1g per serving

** Tried this with other flavors of gelatin and they all work well. Just garnish each with the fruit flavor you choose or change the extract to your taste. Vanilla seems to work well with all flavors, Or choose the same flavor extract as the gelatin. Let me know what works best for you.