If you love french fries but are fighting fat, these Oven "Fries" are the perfect solution. You will also be surprised at how much more flavorful they are than the deep-fat-fried variety because you can actually taste the potato. You can make a variety of shapes and sizes, depending upon how you choose to slice them, and they are much less messy than fried potatoes without all that dangerously hot grease to contend with. A piece of (low-cholesterol) cake
Question: I am on a low-fat diet due to high cholesterol and high
triglycerides and miss making this coffee cake. I would appreciate your attention to this recipe. Thank you very much. - Mrs. Alice Leberis, New Port Richey
Answer: I served both your recipe and my revision to guests on New Year's Day, and they all agreed that if the two cakes were not side by side you would never be able to tell the difference. I was able to reduce the margarine and sugar by half and replaced the eggs with egg substitute. The only cholesterol now in this scrumptious cake is from the light sour cream, which I substituted for the regular sour cream in your original recipe.
By toasting the walnuts first, I enhanced their flavor enough to reduce them by half, and increasing the amount of cinnamon also increases the level of perceived sweetness to compensate for the reduced sugar in the topping mixture. I hope you like my Light Sour Cream Coffee Cake as much as my guests did.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.
Send your favorite recipe for revision to: Cook It Light, c/o the St.
Petersburg Times, P.O. Box 1212, La Jolla, Calif. 92038.
Oven 'Fries' Nonstick vegetable spray 2 unpeeled baking potatoes, cut in strips or other shapes
Preheat oven to 375F. Generously spray a baking sheet with nonstick
vegetable spray and arrange the potato strips so they do not overlap on the baking sheet. Bake for 1 hour in preheated oven, turning every 15 minutes for even browning. Makes 4 servings.
Each serving contains approximately 110 calories; negligible fat;
no cholesterol; 10 mg sodium.
Sour Cream Coffee Cake Cake: 1/2 cup margarine 1 cup sugar 2 eggs 1 cup sour cream 1 teaspoon baking soda 1 teaspoon vanilla 1 1/2 cups flour 1 1/2 teaspoons baking powder Topping 1 cup chopped walnuts 1/2 cup sugar 1 teaspoon cinnamon
Preheat oven to 350F. Cream margarine and sugar until fluffy. Add eggs, one at a time. In a separate bowl combine sour cream and baking soda; mix and add to creamed margarine. Add vanilla and then add flour and baking powder. Combine topping ingredients and mix well. Add half of the topping to the cake batter and pour batter into a 9-inch square pan. Sprinkle remaining half of topping over top and bake for 50 minutes. Makes 9 (3-inch square) servings.
Each serving contains approximately: 454 calories; 59 mg cholesterol; 25 gm fat; 352 mg sodium.
Light Sour Cream Coffee Cake 1/4 cup corn-oil margarine 1/2 cup sugar 1/2 cup liquid egg substitute 1 cup light sour cream 1 teaspoon baking soda 1 teaspoon vanilla 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/2 cup walnuts, chopped and toasted in 350F. oven 8 to 10 minutes 1/4 cup sugar 2 teaspoons cinnamon
Preheat oven to 350F. Cream margarine and 1/2 cup sugar until fluffy; add egg substitute.
In a separate bowl combine sour cream and baking soda. Add to first mixture. Mix in vanilla, then add flour and baking powder and mix well.
Combine toasted walnuts, 1/4 cup sugar and cinnamon. Stir half into batter then pour batter into 9-inch square pan and sprinkle remaining nut mixture on top; bake 50 minutes in preheated oven. Makes 9 (3-inch square) servings.
Each serving contains approximately: 276 calories; 11 mg cholesterol; 13 gm fat; 199 mg sodium.