09 February 2010

Recipe: It makes you think

So here we are, a month into our WW regime (that's Weight Watchers for those not up with the jargon!), and well on our way to acheiving our goals of losing about 5kg each.

The fact we have both done so well thus far can be put down to two things. Firstly, we're BOTH doing it, so one doesn't have to watch the other pigging out on chocolate and chips whilst the other suffers in silence with green tea and fruit! Secondly, we are both somewhat (cough!) competitive and can't stand to see the other person getting ahead, so this has proven to be as good an incentive as any! I wonder if this competitive streak has anything to do with being born on the same day?!

Anyway, I digress.

We (read: Mark) made this totally amazing low-point cake on the weekend that is super delissimo and has been gobbled up. Not one bite left only 3 days later.

It's a Carrot, Zucchini and Pineapple Cake, and we found it in the WW Secrets of Success recipe book. In fact, it's the same book that Mark contributed 3 of his own recipes to as the Australasian Male Weight Watcher of the Year 2006 (after losing an amazing 27.8 kg in one year).

Sadly, I can't see us ever making the Jamie Oliver Carrot Cake with Marscapone Cream Cheese Icing ever again, not when this cake tastes so good and is so darn healthy by comparison!

At only 2 points per slice (including icing) it really is a winner. To put that into perspective, here's what else 2 WW points can get you:
  • 2 tsp butter
  • 4 tsp sugar
  • 2 Tbsp flour
  • 4 apples
  • 1 small glass of wine
  • Not even one sausage
  • Not even one 20g slice of cheese
And here's the recipe:

Carrot, Pineapple & Zucchini cake
Olive oil spray
WW or Golden Canola Lite Spread 1/4 cup (50g)
Caster sugar 1/2 cup (105g)
Egg 1, lightly beaten
Eggwhite 1
Crushed pineapple in juice 1/2 a can (we just put pineapple slices in juice and blended them)
Carrot 1 medium peeled and grated
Zucchini 1 medium trimmed and grated
Self-raising flour 1 3/4 cups (210g) sifted
Baking soda 1 tsp
Ground cinnamon 1 tsp
Ground nutmeg 1 tsp

Cream Cheese Frosting
Light cream cheese 125g
Icing sugar 1/4 cup (40g) sifted
Lemon juice 1 tsp
  1.  Preheat oven to 180C. Spray a 22cm square or 20cm round cake tin with oil. Line base and sides with baking paper
  2. Using electric mixer, beat canola spread and caster sugar until light and creamy. Gradually add combined egg and eggwhite, beating until combined. Stir in pineapple, carrot and zucchini. Stir in the sifted flour, baking soda and spices.
  3. Spoon cake misture into pan, smooth surface. Bake for 35-40 minutes or until golden and cooked when tested with skewer. Leave in tin to cool.
  4. Make cream cheese frosting. Using electric mixer, beat cream cheese and icing sugar until smooth. Beat in juice. Spread frosting over top of cake.
Number of serves: 16. Points per serve: 2. Un-iced cake also suitable to freeze.

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