Mock Poundcake 

1 (18.25 oz.) yellow cake mix

⅓ c. nonfat sour cream

1 c. water

¾ c. egg substitute

powdered sugar 

Preheat oven to 350 degrees.  Coat two 9 x 5-inch loaf pans with cooking spray.  Mix all ingredients with electric mixer on low for 2 minutes.  Scrape sides of bowl.  Turn mixer on high and mix for 6 to 8 minutes longer.  Batter is ready when pale colored peaks stand up when beaters are raised.  Fill prepared loaf pans half full of batter.  Bake in oven for 35 to 40 minutes.  Cake will rise and crack on top.  Let cool for 5 minutes.  Dust with powdered sugar.  (Place a cookie cutter in cake to make indentations before dusting with powdered sugar.)  Remove from pan.  Cool completely.  Place on serving plates and cover with plastic wrap.  (The purpose for wrapping in plastic wrap is it makes it super moist.)  This recipe is great served with strawberries and nonfat Cool Whip. 

Note:  For a poppy seed pound cake, add 1 tablespoon of poppy seed to batter before baking. 

 

No Roll Sugar Cookies 

Yields:  3-4 dozen    Fat Grams:  0 

1 c. powdered sugar

1 c. nonfat margarine

¼ c. sugar

¼ c. egg substitute

1 tsp. vanilla

¼ tsp. lemon flavoring

2 ½ c. flour

1 tsp. soda

1 tsp. cream of tartar

sugar 

Preheat oven to 350 degrees.  Lightly coat cookie sheet with butter flavor cooking spray.  Cream together powdered sugar, nonfat margarine, sugar, egg substitute, vanilla, and lemon flavoring.  Sift together flour, soda, and cream of tartar.  Stir into cream mixture.  Drop by teaspoonful onto prepared cookie sheet.  Dip flat bottom glass in sugar and flatten each cookie.  Bake in preheated oven for 10 to 12 minutes or until edges are slightly brown. 

 

Almond Butter Cookies 

Yields:  3 dozen    Fat Grams:  0 

1 c. nonfat margarine

1 tsp. almond extract

½ c. sugar

2 c. self-rising flour

sugar 

Preheat oven to 350 degrees.  Lightly coat cookie sheet with butter flavor cooking spray.  Cream together nonfat margarine, sugar, and almond extract.  Stir in flour.  Form one-inch balls; roll in sugar.  Place cookie on prepared cookie sheet and flatten with a large spoon.  Bake for 12-15 minutes until edges are slightly brown. 

 

Oatmeal Crunchies 

Yields:  4 dozen    Fat Grams:  0 

½ c. all-purpose flour

¼ c. sugar

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt, optional

¼ c. brown sugar

¼ c. nonfat margarine

¼ c. egg substitute

2 T. nonfat plain yogurt

¼ tsp. vanilla

1 c. quick-cooking rolled oats 

Sift together flour, sugar, baking powder, baking soda, and salt into large mixing bowl.  To flour mixture, add brown sugar, margarine, egg substitute, yogurt, and vanilla.  Beat well using a wooden spoon.  Stir in oats.  Chill dough for 1 hour.  Drop cookies by teaspoonful on ungreased cookie sheet.  Bake at 375 degrees for 8 minutes or until slightly golden brown.  Cool for 2 minutes before removing from cookie sheet.  

 

Chocolate Chip Cookies 

Yields:  8 dozen 2" cookies    Fat Grams:  Less than 1 per cookie 

1 c. sugar

1 c. brown sugar

1 c. nonfat margarine, room temperature

¾ c. egg substitute

1 tsp. vanilla extract

3 c. all-purpose flour

1½ tsp. baking soda

pinch salt, optional

½ c. semi-sweet chocolate chips 

Preheat oven to 400 degrees.  Coat cookie sheet with butter flavor cooking spray.  With electric mixer on low, beat sugar, brown sugar, margarine, egg substitute, and vanilla.  Set aside.  Combine flour, soda, and salt.  Stir well.  Add flour mixture to creamed mixture.  Stir well.  Add chocolate chips.  Drop by teaspoonful on prepared cookie sheet.  Bake in oven for 8 to 10 minutes.  Cool for 2 minutes before removing from cookie sheet. 

 

Chocolate Pudding Cookies 

Yields:  36 cookies    Fat Grams:  Less than 1 per cookie 

1 (3 oz.) pkg. fat free instant chocolate pudding

¾ c. low fat biscuit mix (Pioneer)

            (0.5 fat grams per ½ cup)

¼ c. applesauce

¼ c. egg substitute 

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.  Combine all ingredients in bowl.  Blend until firm.  Form into one-inch balls and place on prepared baking sheet.  Flatten with tines of fork.  Bake in preheated oven for 8 to 10 minutes. 

Variation:  Make an ice cream sandwich by placing fat free vanilla ice cream between 2 cookies. 

 

Raisin Bars 

Yields:  12    Fat Grams:  0 

1 c. raisins

2 c. water

½ c. liquid Butter Buds

1 c. sugar

1 tsp. baking soda

1 tsp. cinnamon

1¾ c. flour

½ tsp. nutmeg

¼ tsp. salt, optional 

Bring raisins to boil in 2 cups of water.  Add liquid Butter Buds; cool.  Preheat oven to 350 degrees.  Coat a 7 x 11-inch pan with butter flavor cooking spray.  Sift together sugar, soda, cinnamon, flour, nutmeg, and salt.  Stir in raisin mixture.  Pour into prepared pan.  Bake in preheated oven for 20 to 30 minutes. 

 

Brown Sugar Brownies 

Yields:  35 squares    Fat Grams:  3.5 in entire recipe

With Pecans:  1.15 per brownie 

6 T. liquid Butter Buds

2 squares chocolate, melted

½ c. egg substitute

2 c. brown sugar

1 c. all-purpose flour

¼ tsp. salt, optional

½ tsp. vanilla

½ c. chopped pecans, optional 

Melt chocolate with liquid Butter Buds in top of double boiler over low heat.  Preheat oven to 275 degrees.  Coat a 9 x 13-inch pan with butter flavor cooking spray.  Beat egg substitute.  Add all remaining ingredients.  Stir well.  Spread into prepared pan.  Bake for 30 minutes in preheated oven.  Cool. Cut into squares. 

 

Banana Bread

2 c. flour

1 c sugar

1 stick Country Crock

1 egg

1 tsp. baking soda

3 ripe bananas

Soften margarine.  Mash bananas.  Mix all ingredients well and pour into loaf pan sprayed with canola oil.  Bake at 350 degrees for 50 to 60 minutes.