Low”Fat” Tuesday

Sweet Potato Praline Coffee Cake 

Makes 12 servings

Hot out of the oven, a scrumptious melt-in-your mouth cake is hard to beat. The sensational Praline topping makes every bite a yummy one. You may use cooked fresh Louisiana yams or canned yams – remember to look for the Louisiana variety for the sweetest! Make two and freeze one for later.                

Ingredients:

4 tablespoons butter

2/3 cup plus 3 tablespoons light brown sugar, divided

2 tablespoons light corn syrup

1/2 cup chopped pecans

2 1/2 cups biscuit baking mix

1 (15-ounce) can sweet potatoes (yams), drained, mashed or 1 cup mashed sweet potatoes

1/3 cup skim milk

1/4 cup dried cranberries

Directions:

Preheat oven to 400 degrees F. In a 9 x 9 x 2-square non-stick baking pan, melt the butter in the oven (remove pan once butter melts and set it aside). Stir in 2/3 cup brown sugar and corn syrup and spread the mixture evenly in the pan. Sprinkle with pecans. In a large mixing bowl, beat together the biscuit baking mix, sweet potatoes, and milk until the dough forms a ball. Turn dough onto a surface dusted with baking mix, knead several times and roll or pat into a 12-inch rectangle. Sprinkle with the remaining 3 tablespoons brown sugar and cranberries. Roll up the dough jellyroll style from the longer side. Cut crosswise into one-inch pieces and arrange sitting on top of the pecan mixture in pan. The dough will spread when baking. Bake for 25 to 30 minutes or until golden brown. Immediately turn upside down onto serving plate.

*To freeze, cool to room temperature, wrap with plastic wrap, label and freeze for up to 6 months. When ready to serve, thaw to room temperature and reheat in an oven at 350 degrees F.

Gooey Chocolate Peanut Butter Brownies 

Makes 36 brownies

Rich and gooey yet simple to make, these incredible brownies are like melt-in-your-mouth miniature candy bars – but with less fat!

Ingredients:

1 (18.25-ounce) package devil’s food cake mix

1 (12-ounce) can fat-free sweetened condensed milk, divided

1/4 cup margarine or butter, melted

1 large egg white

1 (7-ounce) jar marshmallow creme

1/2 cup peanut butter morsels

1/2 cup chopped peanuts, optional

Directions:

Preheat oven to 350 degrees. Coat a 13x9x2-inch pan with nonstick cooking spray. In a mixing bowl, mix together cake mix, 1/2 cup sweetened condensed milk, and margarine or butter. Pat two-thirds of the batter into bottom of pan (the batter is stiff and sticky). Bake for 10 minutes. In a mixing bowl, mix remaining sweet condensed milk and marshmallow creme. Stir in peanut butter morsels and peanuts. Carefully spread mixture evenly over partially baked brownie layer. Drop remaining batter by spoonfuls over marshmallow mixture. Bake for 25 to 30 minutes. Cool completely before cutting.

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