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The Strawberry Amaretto Pastries on the cover of the new SB are delicious! It's a SS recipe. You can use fat free cool whip and low fat sour cream. The puffs aren't that bad and if you cut them small enough, you will cut down on the calories too.pamperedangel06 said:Wow this is great I have a show next tuesday with a weight watchers group and I'm going nuts on what to make. This would be a great dessert can you do it in the fluted pan in the micro? Any other main dish ideas for the WW girls? I'm in my SS1 so I don't have much product outside of my kit, which limits me some.I would love any suggestions.Thanks
dianevill said:I decided to try the soda cake on my family tonight, and it was a HIT. I think I have a great recipe idea for a HWC cake, so read on if you're interested. It involves the 12" Skillet, but you could make it in the rectangular baker as well, I'm sure.
Ingredients:
1 T butter
1 box white cake mix
1 can Diet Rite Raspberry Soda (I used room temp soda, don't know if that makes a difference)
1 8 oz tub Cool Whip Free (new on the market, it uses Splenda and has less fat)
1 T sugar free raspberry Jell-O
1/3 c boiling water
In 12" Family Skillet, melt butter and spread evenly over the bottom of the skillet using Pastry Brush. In medium Stainless Steel Bowl, whisk together cake mix and soda until very well blended (you could also use the Classic batter Bowl, but be careful as it fizzes over easily). Slowly pour into skillet. Bake at 350 for 28-30 minutes. Remove from oven; immediately flip onto Large Round Stone (or S.A. Large Platter). Let cool completely.
In Small Batter Bowl, combine boiling water and Jell-O. Mix until dissolved. Carefully fold in Cool Whip until blended. Frost cake.
I'm going to do this at my May shows. My family loved it - it was moist and very flavorful. Without the fat from the eggs and oil, though, I don't know how well it would keep overnight. I won't find out the answer, either, as it's gone
Enjoy!
Diane
cmdtrgd said:In all the cake recipes I have seen for the Rice Cooker you DO NOT put the lid back on. It will end up steaming the cake - not cooking it. Ewww...
I make it all the time with regular, not diet soda.Chef Kearns said:So nobody makes this cake with regular soda? Does it make it too sweet? Does the cake fall? I don't like the nasty aftertaste that diet soda has and I'm afraid of that flavor transferring to the cake. If you drink the diet soda all the time you are used to this nasty taste, but I wouldn't like that in a cake. Does anyone know?
Substituting diet soda in cake mixes can help reduce the calorie and sugar content of the final product. It is a popular option for those trying to make healthier choices in their baking.
Diet soda is typically used as a substitute for traditional cake mixes, such as chocolate or vanilla. However, it may not work as well for more complex flavors like lemon or carrot cake.
It is important to follow the instructions on the cake mix package and only use the amount of diet soda recommended for the recipe. Also, be sure to mix the cake batter well to ensure the soda is evenly distributed.
Yes, diet soda can affect the texture and taste of the cake. It may result in a slightly denser and less sweet cake compared to using traditional ingredients. Experiment with different flavors of diet soda to find the best combination for your taste.
In addition to being a low-calorie and low-sugar option, diet soda can also add some unique flavors to the cake. For example, using a fruity diet soda in a vanilla cake mix can create a fun and tasty twist on a traditional flavor.