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Apple cake that's kind to waistline

Question: Please revise this recipe for me. I appreciate all you are doing to help those of us concerned about reducing fat and cholesterol in our diets. _ P. Bronte, Brooklyn, N.Y. Answer: This delicious cake is a good example of how well juice can substitute for sugar in some recipes. Apple juice concentrate adds sweetness as well as enhancing the natural apple flavors of this moist cake.

I reduced the cholesterol by using only 1 whole egg and 5 whites, but if you prefer to eliminate the cholesterol completely, you can use 1 cup of liquid egg substitute instead.

You won't be able to tell the difference in flavor, but your waistline and cardiovascular system may thank me for my Light Apple Cake later.

Multipurpose dish

I love vegetable dishes that are multipurpose. This delightfully seasoned acorn squash puree is excellent as a sauce for fish, poultry, meat or pasta. It is also good served as a vegetable side dish all by itself.

I like it best thinned with a little non-fat milk and served as a soup. To further add to the versatility of this recipe, the soup is equally good served hot or cold.

As much as I love acorn squash, I hate to peel it, as most recipes suggest. For this reason I have come up with an easier way to prepare it. I think you will like my way better too.

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.

Jewish Apple Cake

4 large apples, peeled and sliced (6 cups)

2 teaspoons cinnamon

2} cups sugar, divided use

3 cups unsifted flour

3 teaspoons baking powder

{ teaspoon salt

1 cup oil

4 eggs, unbeaten

{ cup orange juice

Additional sugar, for sprinkling

Preheat oven to 350 degrees. Grease a ring mold pan and sprinkle with sugar. Combine apples with cinnamon and \ cup of the sugar. Set aside.

Mix remaining sugar with all remaining ingredients in large bowl. Pour layer of batter into prepared mold, then a layer of apples, and repeat, finishing with apples last. Bake 1} hours, remove from oven and allow to cool before removing from pan. Serves 12.

Light Apple Cake

4 large apples, peeled and sliced (6 cups)

} cup plus 1 tablespoon sugar, divided use

1 cup plus 1 tablespoon apple juice concentrate, undiluted, divided use

2 teaspoons cinnamon

1{ cups unbleached flour

1{ cups whole-wheat flour

3 teaspoons baking powder

{ teaspoon salt

{ cup canola oil

4 teaspoons vanilla

1 egg

5 egg whites

{ cup orange juice

Preheat oven to 350 degrees. Spray ring mold or Bundt pan with non-stick vegetable coating. Place apples in large bowl. In separate bowl combine 1 tablespoon sugar, 1 tablespoon apple-juice concentrate and cinnamon. Pour over sliced apples and stir until apples are evenly covered. Set aside.

In separate bowl, mix flours, remaining sugar, baking powder and salt. Stir in oil, remaining apple juice concentrate, vanilla, egg, egg whites and orange juice.

Pour half of batter into prepared mold. Layer half of apple mixture over batter, then repeat with remaining batter and apples. Bake 1\ hours, remove from oven and allow to cool before removing from pan. Serves 12.

Each serving contains approximately: Original recipe: 520 calories; 71 mg cholesterol, 21 gm fat, 288 mg sodium. Revised recipe: 335 calories, 18 mg cholesterol, 10 gm fat, 299 mg sodium.

Acorn Squash Sauce

2 medium acorn squash (2{ pounds)

{ teaspoon salt

\ teaspoon freshly ground black pepper

Dash cayenne pepper

Dash nutmeg

2 teaspoons dried marjoram, crushed

{ cup non-fat milk

Cut squash into halves. Remove seeds and fibrous pulp and discard. Place squash halves in a deep saucepan or soup kettle and cover with water. Bring to a boil and cook, covered, until squash is mushy soft, about 20 minutes. Drain and allow squash to cool until safe to handle.

Scrape all of the flesh off the skin and discard skin. Place the flesh in a blender container and add all remaining ingredients; blend until smooth. Makes about 3 cups, or 12 (\-cup) servings.

(Note: To make soup, add milk until desired consistency. Serve hot or cold.)

Each serving contains approximately 36 calories, negligible cholesterol, negligible fat, 107 mg sodium.