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The Online Slimming Club web site has been developed to offer everything that a
local slimming club can provide and much more, but without the time, expense, the
travel and the embarrassing public weigh in.
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Click here to take the free OnlineSlimmingClub
profile. |
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Preparation time:
15 minutes
Cooking time:
2 hours
Serves:
16
Calories:
150
(per serving)
Fat:
7
g (per serving)
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Ingredients
Serves: 16
Calories per portion: 150
Fat Grams per portion: 7g
Preparation time:
Cooking time:
225g (8oz) of low-fat spread
• 1 heaped tbsp splenda sugar
• Four eggs, separated
• Grated rind of two oranges
• 1 tbsp of orange juice
• 175g (6oz) of self-raising flour
• 1 tsp baking powder
• 50g (2oz) ground almonds
• 115g (4oz) walnut pieces
• 350g (12oz) carrots, peeled and grated
For the topping
• 200g pack of light cream cheese
• 1 tbsp splenda sugar
• 50g (2oz) of walnut halves (if desired)
1. Preheat the oven to 180°C/350°F/Gas Mark four. Base line a 17½cm (7") loose-bottom cake tin. Cream the margarine and Splenda together in a bowl, then beat in the egg yolks, orange rind and juice.
2. Sift in the flour and the baking powder, then stir in the ground almonds and walnuts. Whisk the egg whites until stiff. Squeeze out as much juice as possible from the grated carrots and fold them into the mixture with the whisked whites.
3. Transfer to the prepared cake tin and level the top. Cook for one and a half to two hours until a skewer inserted into the centre comes out clean. Turn onto a wire rack and leave to cool.
4. Mix the cream cheese with the Splenda and spread over the cake. Arrange the nuts on top if desired.
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