Gluten-Free Lemon Vanilla Cake With Reduced-Fat Cream Cheese Frosting.
I don’t usually bake, but I had a dinner party and it was one of my friend’s birthdays, so I decided to give it a go and put my fancy KitchenAid mixer to good use. This cake is “healthy” as far as cakes go, but it is still really delicious. It’s made with reduced-fat ingredients (except for the olive-oil, of course) and is also gluten-free. The olive oil in the cake makes it super moist and the creamy frosting compliments the lemon perfectly. This cake was so good, I might just have to bake more often!
Ingredients for the cake:
- 1 package Bob’s Red Mill vanilla cake mix
- 1/2 cup skim milk
- 1/2 cup olive oil
- 1/2 cup fresh lemon juice (~5 lemons)
- 1 tsp lemon zest
- 1 tsp vanilla extract
Cake adapted from this recipe.
Ingredients for the frosting:
- 8-oz reduced-fat cream cheese
- 1/4 cup light butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
Frosting adapted from this recipe.
In a mixer, add the eggs, skim milk, olive oil, lemon juice, lemon zest and vanilla. Mix on medium speed and then slowly add in the dry cake mix. Once all of the ingredients are mixed together, pour the cake batter into a greased cake pan. Bake in a 325 degree oven for about 40 minutes, or until the cake is lightly browned and firm.
While the cake is baking, add the cream cheese, butter and vanilla into the mixer and mix on low speed. Slowly add in the powdered sugar until the frosting is smooth.
When the cake comes out of the oven, allow it to cool and then remove it from the cake pan. Frost the cake evenly with the cream cheese frosting. I topped the cake with some yellow sprinkles, but you can add any decoration you like or leave it plain.
Egg Rolls With Rotisserie Chicken, Reduced-Fat Cream Cheese, Reduced-Fat Mozzarella & Avocado.
These egg rolls are super yummy and are also really fun to make! They’re the perfect finger food, so they make a great appetizer at a party. Not to mention, these delicious treats are baked, rather than fried, and the filling is made with reduced-fat ingredients, so you don’t have to feel guilty eating them.
Makes ~20 egg rolls.
- 1 package egg roll wrappers (there are usually about 20 wrappers in a package)
- 1 rotisserie chicken, skin removed and meat pulled apart in small pieces
- 2 avocados, sliced
- 8-oz reduced-fat, whipped cream cheese
- 1/2 cup reduced-fat shredded mozzarella
- 2-3 tbsp olive oil
- garlic salt (to taste)
- black pepper (to taste)
In a mixing bowl, add the chicken meat, cream cheese (softened) and shredded mozzarella. Season with a dash of garlic salt and black pepper. Use a spoon to mix everything together.
To make the egg rolls, place a heaping tablespoon of the chicken mixture onto the center of the egg roll wrapper and place a small piece of avocado on top. Fold the bottom corner over the ingredients and then fold in the sides. Roll the wrapper upwards and use a small amount of water to seal the top. Repeat this process with the rest of the egg roll wrappers.
Coat a baking sheet with 2-3 tbsp of olive oil. Line up the egg rolls on the baking sheet and bake in a 375 degree oven for about ten minutes. Flip the egg rolls to the other side and cook for an additional ten minutes, or until each side is lightly browned.
Gluten-Free BBQ Meatballs.
Now that we live in the South, I try to incorporate BBQ whenever possible. I made these delicious little BBQ meatballs for a dinner party last weekend and they turned out great. My husband, who is currently obsessed with BBQ, especially loved these. The recipe is gluten-free but you could certainly make it with regular ingredients if you don’t want gluten-free. I’ll be making these again at my next dinner party!
Makes ~20-25 meatballs depending on size.
- 1 1/2 lbs ground beef (85% lean/15% fat)
- 1 1/2 cups good quality BBQ sauce (most BBQ sauces are GF but you should still check the ingredients if you require it to be GF)
- 2 eggs
- 1/2 cup gluten-free bread crumbs (or regular bread crumbs if you don’t want gluten-free)
- 1/3 cup finely sliced green onion
- 1/4 cup Heinz ketchup
- 1 tbsp garlic powder
- salt/black pepper (to taste)
In a large mixing bowl, add the ground beef, eggs, breadcrumbs, green onion, ketchup, garlic powder and salt/black pepper. Combine the ingredients using a spoon or your hands so all of the ingredients are mixed together well. Form the meat into small sized balls and line up on a baking dish sprayed with non-stick spray. Bake in a 400 degree oven for about 20 minutes. After 20 minutes, pour the BBQ sauce over the meatballs, cover the dish with tin foil and bake for an additional 20 minutes.