LOW-FAT BAKING : Putting Boston ‘Cream’ Cake on a Diet

It’s challenging to take the fat out of chocolate cake and leave the flavor in. We’ve done it by using cocoa (which is naturally low-fat) for flavor and replacing the remaining fat with a combination of pureed bananas and nonfat egg substitute.

Then, we topped it with more bananas and a custard based on nonfat milk thickened with cornstarch.

If you want to cut the fat even further, spray the pan with non-stick vegetable spray and omit the square of bittersweet chocolate used to make the shadow design on top of the custard.

BANANA BOSTON ‘CREAM’ CAKE

2 teaspoons butter

1 cup cake flour

1/2 cup unsweetened cocoa powder

3/4 cup sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon salt

1/2 cup pureed banana (1 medium banana)

1/2 cup thawed frozen nonfat liquid egg substitute (equivalent to 2 eggs)

1 teaspoon vanilla

3 tablespoons nonfat dry milk

1 cup hot water

Custard

1 banana, sliced

1 (1-ounce) square semisweet chocolate, melted

Brush 9-inch indented fruit tart mold with butter. Set aside.

Sift together cake flour, cocoa powder, sugar, baking soda, baking powder and salt into bowl.

Whisk together pureed banana, egg substitute and vanilla in another bowl. Combine nonfat dry milk and hot water, stirring until blended. Add banana mixture to dry ingredients, then add milk mixture. Stir just until blended. Pour into prepared pan.

Bake at 350 degrees about 20 minutes or until cake tests done in center. Let cool in pan few minutes, then turn out onto wire rack to cool.

To assemble cake, spread enough Custard onto center of cake to cover. Arrange banana slices over Custard. Pour remaining Custard over top, spreading evenly. Drizzle melted chocolate in straight lines over custard. Using wood pick, pull through chocolate lines to form weblike design. Serve with fresh long-stemmed strawberries, if desired. Makes 10 servings.

Each serving contains about:

207 calories; 126 mg sodium; 3 mg cholesterol; 3 grams fat; 43 grams carbohydrates; 6 grams protein; 0.41 gram fiber.

Custard

1/4 cup sugar

2 tablespoons cornstarch

1 1/2 cups nonfat milk

1/2 cup thawed frozen nonfat liquid egg substitute

2 teaspoons vanilla

1/4 teaspoon banana extract

Combine sugar and cornstarch in medium saucepan. Stir in nonfat milk until blended. Heat to boiling, stirring constantly. Quickly whisk in egg substitute. Remove from heat, cool to room temperature. Stir in vanilla and banana extracts. Cover and cool to room temperature, then chill.