RECIPE - Vegan Pineapple Upside Down Cake (low cal)

... I know I still need the 2nd half of my blog regarding how to read labels and I'm hoping I can get it done today or tomorrow...but, in the meantime, thought I'd share a recipe for a vegan Pineapple Upside Down Cake that I tweaked yesterday and it turned out really yummy!  Here it is (if you make it, let me know how you like it):

(NOTE: If you'd like more detailed nutrient information, go to the USDA food tracker website at https://www.choosemyplate.gov/SuperTracker/foodapedia.aspx )

Vegan Pineapple Upside Down Cake
Servings: 12
Calories per serving: 236

INGREDIENTS
For the topping:
1/2 cup coconut palm sugar
4 fresh, sweet cherries (you can use the frozen ones as long as no sugar has been added), sliced in half
6 slices of fresh pineapple

For the cake:
1 cup of coconut palm sugar
2 cups unbleached all-purpose flour
2 tsp baking powder
1 tsp egg replacer (like Ener-G brand)
1/4 cup water
1 cup crushed pineapple (with juice drained & reserved)
1 cup reserved pineapple juice (plus more pineapple juice if not enough to make 1 cup)
1 tsp vanilla extract

DIRECTIONS
1) Preheat the oven to 375degrees F and spray a bundt cake pan with canola or coconut cooking spray.
2) Place the pineapple slices and the sliced cherries at the bottom of the bundt pan.
3) Sprinkle the 1/2 cup of coconut palm sugar over the fruit (make sure to use all of it).
4) In a mixing bowl, sift together the dry ingredients for the cake.  Then add all the wet ingredients and blend well.
5) Slowly pour the mixture over the fruit & sugar in the bundt pan.
6) Put it into the oven and bake for about 50-55 minutes, checking the doneness with a toothpick (FYI -toothpick inserted into cake comes out clean if baked thoroughly)
7) Immediately invert onto a heat-proof plate and let cool off.

Enjoy!!

Created by MyFitnessPal - Free Weight Loss Tools

RECIPE - Dark chocolate pudding!!

Oh ya, and it's VEGAN!!

Serves: 4

TOOLS NEEDED:
- A small, seal-able container for 1/4cup of liquid.
- Dessert dishes (4)


INGREDIENTS:
1/2 cup evaporated cane juice sugar
1/2 cup baking dark cocoa (powder & preferably organic)
1 tbsp non-GMO cornstarch (or use arrowroot instead)
1 1/4 cup unsweetened almond milk (you can use soy or vanilla flavored but that will change the nutrition information)
1/4 cup unsweetened almond milk
1 tbsp vanilla extract
Pinch of salt

DIRECTIONS:
1. In a saucepan over medium-low heat, whisk the sugar, cocoa, and 1 1/4 cups almond milk.
2. While mixture is warming, add the cornstarch and 1/4 almond milk into the small, seal-able container; shake until well blended. Set aside.
3. When the sugar, cocoa, milk mixture is simmering, open cornstarch container carefully (slowly) whisk the mixture into the saucepan.  If you do it too quickly, you will get clumps of chocolatey cornstarch (which isn't really all that bad but it won't be smooth).
4. Continue whisking until mixture starts to thicken; remove from heat and pour immediately into dessert dishes.  Let them cool before covering with plastic wrap then store them in the fridge.
Enjoy!!

Created by MyFitnessPal - Free Weight Loss Tools