Low in Sugar Cake with Cottage Cheese Frosting

Healthiest Frosting- Low fat, Low sugar, High Protein
Creamy Frosting Ingredients:
1 c. cottage cheese
1/4 c. sugar (1/3 c. for chocolate frosting)
(2T. cocoa for chocolate frosting)
1 t. pure vanilla (2/3 t. for chocolate frosting)
(don't double the vanilla if using immitation- it will be too runny)

Frosting Directions:
1. Blend cottage cheese in blender until smooth
2. Strain on a colander in fridge for 2-8 hours to remove excess water
3. Beat with flavorings and refrigerate 30 min (while making cake)

Healthiest Cake- Low fat, Low sugar, Whole Wheat
(and moist!)
Dry Ingredients:
1 c. wheat flour
(6T. cocoa for chocolate cake)
1/3 c. brown sugar
1/3 c. white sugar
3/4 t. baking soda *
1/2 t. cinnamon
1/2 t. salt

Wet Ingredients:
1/2 c. + 2T water
1/4 c. canola oil
2 T. applesauce
5 T. milk
5 T. greek yogurt
(or 10T buttermilk can replace milk and greek yogurt)
1 egg
1/2 t. vanilla

Directions:
1. Mix dry ingredients.
2. Stir in wet ingredients.
3. Pour into greased and floured pans.
4. Bake at 350* for 13-30 min.
(30 min for one 9" circle cake pan or one 7x7 square cake pan (dollar store)
20-25 for two 7 1/2" shallow round cake pans,
5. Cool, then frost

*baking soda keeps it moist & dense- baking powder is too fluffy and tastes muffin-like)

TOFU LEMON PIE with Graham Cracker Crust

(Makes 6 regular muffin or 24 mini muffin-size pies )
Tofu Filling Ingredients:
1 pkg silken tofu (454 g)
1/4 c. honey
1/4 c. sugar
2 T. fresh lemon juice (1/2 lemon)
1 T. grated lemon rind
1 T. canola oil
1/2 T. real vanilla
1 egg

6 Regular/24 Mini Muffin GRAHAM CRACKER CRUSTS
Easy Crust Ingredients:
4 1/2 graham cracker sheets (2/3 c. crushed)
2 T. butter, melted
1 T. water

Scratch Crust Ingredients:
1/3 c. wheat flour          1T. +1 t. applesauce
2T +2t. oat flour            1t. butter, melted
2 T. sugar                      1t. honey
dash (1/12 t.) salt           1t. water
1/6 t. baking soda

Directions:
*Try straining all liquid off tofu for a couple of hours
1. Prepare crust and press 1 t. crust mixture per mini muffin (4t. for regular muffins)
 Pre-bake scratch crust at 325* for 10 minutes to crisp it up
2. Blend filling ingredients and fill muffin tins
3. Bake at 200* for 40 minutes, or until set (with a little jiggle)
(30 minutes for mini muffin size)
4. Remove from muffin tins and cool on rack. (So they don't sweat and get soggy)
5. Refrigerate for a couple of hours.
(Double this recipe to make a full pie-
press crust in bottom and sides of a 9"cake pan & increase cooking time to 1- 1 1/2 hours)

*Notes: -1 graham cracker makes 5 1/3 mini muffins if using 1t. crust per mini muffin

             -each graham cracker needs 1/2 t. water in addition to the butter
-Try increasing temperature to 325* and cooking for less time (almost half) to get crisper crust