Festive Chocolate Peppermint Torte
1/4 cup soft margarine
3/4 cup sugar
2 egg whites (room temperature)
1/2 teaspoon vanilla extract
1 1/4 cup sifted cake flour
1/4 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup low fat vanilla yogurt
1 1/2 cup vanilla low fat ice cream, softened
1/4 cup crushed peppermint candies or candy canes
1 tablespoon powdered sugar
3 peppermint candy canes, whole
In a large bowl, cream the margarine with a mixer, slowly add the sugar beating until well mixed. Add egg whites and vanilla, beat well. In a separate bowl, combine the flour, cocoa, soda, and baking powder. Add flour mixture to the margarine mixture alternating with the vanilla yogurt. Beat well.
Coat an 8 inch round cake pan with cooking spray. Cut a circle out of waxed paper to fit the cake pan and place inside the oiled pan. Spray the waxed paper and sides of the pan with cooking spray. Pour the cake batter into the cake pan and bake in a pre-heated 350 degree oven for 30 minutes or until a wooden pick inserted comes out clean. Remove from oven and cool for 10 minutes before removing the cake onto a wire rack. Cool completely.
Combine the ice cream and crushed peppermint pieces together and stir until well mixed. Line another 8 inch round cake pan with waxed paper, leaving an overhang around edges. Spread the milk mixture evenly into pan. Freeze 2 hours or until firm.
Carefully cut the cake horizontally into two layers. Place bottom layer of the cake on a serving plate. Invert the frozen ice cream layer onto the cake; remove the waxed paper. Top with the other half of the cake layer. Cover and freeze several hours or until firm. Remove from freezer and let stand 5 minutes. Dust with powdered sugar and garnish with whole candy canes. Yields 10 servings.
Per serving: 190 calories, 4 gm protein, 5 gm fat, 31 gm carbohydrate,
Diabetic Exchange: 1/2 protein, 1 fat, 2 starches