Cookie Library: Low Fat Almond Cake

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	This week's Dessert of the Week Low fat Almond Cake is brought to us by our good friend Bella an active member of our Momscooking group . Bella's delicious recipe for Swedish Parsley Chicken has recently been featured as a Recipe of the Week. Here's a little about Bella from her: I've always been interested in food and cooking, very much thanks to my mom who is a wonderful cook. I was 11 years old when I started to collect recipes and since then it has just gone on and on and on. I remember loving the hearty Swedish "husmanskost" (home cooking) ever since I was a small child. I think it's important to preserve the food culture in your own country, even if I don't always post typically Swedish recipes to all my lists. This almond cake was a whim of the moment, so to speak. I had eaten a similar wonderful mazarin cake at a relative's house, and I thought I could do something like that myself. This cake is a mix between mazarin and cheesecake. This cake is low-fat and can be enjoyed in large pieces. MY ALMOND CAKE Min mandelkaka Makes 8 - 10 pieces ˝ dl almonds 3 - 4 bitter almonds 3 eggs 1˝ dl sugar 1/6 tsp salt 250 g yoghurt 1 dl plain flour 1 tsp baking powder What you do: Heat the oven to 200°C/400°F. Chop almonds and grate the bitter almonds. Beat eggs, sugar, and salt to a fluffy mixture. Add yoghurt and almonds. Mix flour and baking powder and stir it down. Pour in a buttered, crumbed baking dish, diameter 24 cm (1 inch = 2,54 cm). Bake in the middle of the oven for 25 minutes. Let cool and sift with some icing (confectioner's) sugar if you like. Enjoy! Bella Conversion: 1 qt = 4 cups = 950 ml (milliliters) 1 cup = 8 fl oz = 237 ml 1 fl oz = 29.6 ml 100 ml (1 dl) = 0.42 cup 1 liter = 1000 ml = 1.05 qt 1 pound = 454 g 1 ounce = 28 g 100 g = 0.2 lb 100 - 150oC = 212 - 300oF 175 - 225oC = 350 - 425oF 250oC = 475oF 275oC = 525oF	Coconut Ricotta Cheesecake This recipe features a decadent Coconut Ricotta Cheesecake. This luscious dessert is the perfect ending to any dinner. You can decrease the calorie count by using low fat ricotta cheese, sour cream, and cream cheese. Using fat free products don't fare as well in this recipe, so use either full fat or low fat products. Have Your Cake and Eat It, Too: 200 Luscious, Low-Fat Cakes, Pies, Cookies, Puddings, and Other Desserts You Thought You Could Never Eat Again find out more - click here by Susan Gold Purdy This is a GREAT book on cakes and desserts. My family, friends and I have thoroughly enjoyed every recipe I've made from this book from simple cakes and cookies to elegant gourmet desserts. The Baked Blueberry Puff (a giant breakfast popover) had become an favorite on our list of "special breakfasts" and the Divinity Icing was a perfectly professional and fat-free finish on my son's ninth birthday cake!