THE 1,500-Calorie-a-Day Cookbook (39 page)

6 medium limes

1 tablespoon grated fresh gingerroot

¼ cup pourable sugar substitute, such as Splenda

1 9-inch angel food cake

6 cups sliced strawberries

6 ripe kiwifruit, peeled and chopped (3 cups)

3 15-ounce cans mandarin oranges, drained

• Grate 1 tablespoon lime rind and place in a small bowl. Squeeze the juice from all of the limes; add to the rind with the ginger and sugar substitute. Stir until well blended.
  
• Using a serrated knife, slice the cake into 24 pieces. To serve, place two cake slices on each dessert plate, top with ½ cup strawberries, ¼ cup kiwifruit, and ¼ cup oranges. Spoon 1 tablespoon of the lime mixture evenly over the fruit. Let stand 5 minutes, if desired, to allow the cake to absorb some of the liquid.
  

Excellent source of vitamin C

Good source of fiber and vitamin A

1 18.25-ounce package devil's food cake mix

1 12-ounce can diet cola, such as Dr. Pepper

½ cup egg substitute

2 tablespoons canola oil

½ cup raspberry fruit spread

1 cup (4 ounces) sliced almonds, toasted

• Preheat the oven to 325°F. Lightly coat two 12-cup nonstick muffin tins with cooking spray and set aside.
  
• Combine the cake mix, cola, egg substitute, and oil in a medium bowl and mix according to the package directions. Spoon equal amounts into each muffin cup, and bake 15 minutes or until a wooden pick inserted in the center comes out clean.
  
• Place the fruit spread in a small microwave-safe bowl and cook on High for 30 seconds or until slightly melted. Stir and spoon 1 teaspoon of the fruit spread onto each cupcake, using the back of the spoon to spread quickly. Sprinkle the almonds evenly over all. Serve immediately, or cool completely before storing leftovers in an airtight container in the pantry.
  

1 18.25-ounce package yellow cake mix

¾ cup egg substitute

½ cup water

Grated rind and juice of 2 medium lemons

Grated rind and juice of 1 medium orange

2 tablespoons canola oil

4 cups sliced strawberries

2 ripe mangoes, peeled, seeded, and chopped (about 2 cups)

3 tablespoons pourable sugar substitute, such as Splenda

• Preheat the oven to 350°F. Coat a 15″ × 10″ jelly-roll pan with cooking spray and set aside.
  
• Combine the cake mix, egg substitute, water, lemon rind and juice, orange rind and juice, and oil in a medium bowl. Mix according to the package directions. Pour the batter into the pan and bake 13 to 14 minutes or until a wooden pick inserted in the center comes out almost clean.
  
• Meanwhile, stir together the strawberries, mango, and sugar substitute in a large bowl; toss gently yet thoroughly to blend. Let stand at room temperature while the cake is baking.
  
• Serve the cake warm or at room temperature with the fruit.
  

Excellent source of vitamin C

1 6.4-ounce package banana muffin mix

½ cup water

1 8-ounce can crushed pineapple in juice, undrained

8 dried apricot halves, chopped

1 teaspoon cornstarch

½ cup sweetened flaked coconut

• Preheat the oven to 375°F. Coat an 8-inch square nonstick baking pan with cooking spray.
  
• Combine the muffin mix and water in a medium bowl and stir until just moistened. Do not overmix. Spoon the batter into baking pan. (This will make a thin layer.) Bake 14 minutes or until the cake is a light golden brown and springs back when touched. Place cake on cooling rack and let stand 2 minutes before removing it from pan to cool slightly.
  
• Meanwhile, combine the remaining ingredients except the coconut in a small saucepan. Stir until the cornstarch is completely dissolved. Bring to a boil over high heat and boil 1 minute, stirring constantly. Remove from heat.
  
• Cut the cake into eight squares, spoon equal amounts of the pineapple mixture over each square, and sprinkle evenly with the coconut. Serve warm or at room temperature.
  

1 14.5-ounce package gingerbread mix

½ 15-ounce can solid pumpkin

¼ cup egg substitute

1 cup water

1 cup fat-free whipped topping

½ cup lemon pie filling

• Preheat the oven to 350°F. Coat 16 nonstick muffin cups with cooking spray and set aside.
  
• Combine the gingerbread mix, pumpkin, egg substitute, and water in a medium bowl and mix according to the package directions.
  
• Spoon equal amounts of the batter into each muffin cup. Bake 10 minutes or until a wooden pick inserted in the center comes out clean. Place the tins on a cooling rack 5 minutes before removing the muffins.
  
• Serve warm or at room temperature with whipped topping and pie filling.
  

Excellent source of vitamin A

1 6.4-ounce package banana nut muffin mix

¼ cup mini semisweet chocolate chips

1 6-ounce jar pureed carrots (baby food)

⅓ cup water

½ teaspoon vanilla extract

½ cup wheat germ

1 tablespoon pourable sugar substitute, such as Splenda

¼ teaspoon ground cinnamon

• Preheat the oven to 425°F. Lightly spray eight 6-ounce ovenproof ramekins with cooking spray.
  
• In a medium bowl, combine the muffin mix, chocolate chips, carrots, water, and vanilla; stir until just moistened. Do not overmix.
  
• Spoon equal amounts of the batter into each ramekin, sprinkle evenly with the wheat germ, and bake 14 minutes or until the muffins are golden on top and a wooden pick inserted in the center comes out
  almost
  clean. Remove from the oven and let stand 5 minutes.
  
• Meanwhile, combine the sugar substitute with the cinnamon. Sprinkle evenly over all.