Recipe Altering Challenge

This was discussed in an earlier thread and is a delish treat, but VERY unhealthy. Every York Fair trip includes one, even if I can only have one bite and give the rest to the kids.

So, can anyone out there transform this delight into a more pratical treat for WLS patients? Anyone?


Pumpkin funnel Cake

Ingredients

• 1 quart oil for frying
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup packed brown sugar
• 3/4 cup canned pumpkin puree
• 1 cup milk
• 3/4 teaspoon pumpkin pie spice
• 1/2 cup confectioners' sugar for dusting

 

Directions

1. Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C).
2. Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.
3. Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.
4. Using your finger to close the opening, pour 1/2 cup batter into a funnel with a 1/2 inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern. Coo****il golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool 5 minutes, and dust generously with confectioners' sugar.

 

Footnotes

Cook's Tips

• Snip a corner from a heavy, resealable plastic bag to use in place of a funnel; fill with a small amount of batter and squeeze gently. Use a candy thermometer to check the oil temperature.

Nutritional Information

Amount Per Serving  Calories: 543 | Total Fat: 25.1g | Cholesterol: 58mg

Nutritional Information Pumpkin Funnel Cakes

Servings Per Recipe: 4

Amount Per Serving

Calories: 543

• Total Fat: 25.1g
• Cholesterol: 58mg
• Sodium: 654mg
• Total Carbs: 71.6g
•     Dietary Fiber: 3g
• Protein: 9g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

Jodi,
Could you switsh out the brown sugar for the Splenda blend, and perhaps bake in cupcake tins, sprinkling splenda granular on top of the muffin/cupcakes? That would cut the fat /sugar carbs and calories way down. It might not taste the same as the deep fried, but maybe close enough to sastify. It might be worth trying it once.
Chris

WEll I would do this as a treat, of course not every week... Use the splenda brown (still 1/2 sugar) or the diabetisweet brown sugar

Instead of deep frying pan fry it in a little bit of oil (think pancake) then dust with splenda.

Hope that helps! These do sound super yummy!!

I am not a fan of diabeti sweet - but in something like this, between the pumpkin and the spices, I think it would work out fine.

You might also be able to bake them on a silicone baking mat. They definately won't taste the same, but the flavors besides the fat would still be there.

Pam

Darn - and here I thought you were ocming up with a creative way to have sugar free chocolate stars!! 

Kathy,

That's gonna be easy.

I'm gonna work on it in the next few weeks.

They don't sell (to my knowledge) sugar free graham crackers, but the sugar in most of them is negligible if I remember correctly.

I will post when I have them done and the recipie

You are a goddess. 

no... but we could make a sugar free spice cookie - Alton Brown has made home made graham crackers on his show before.

I just looked at his recipie as a matter of fact.

It calls for sugar AND mollasses.

I'm thinking of keeping the mollasses and subbing diabeti sweet.  You know how much of a fan I am of diabeti sweet, but I think with everything else it should work out ok taste wise, even for me.

If not...I just looked up the nutritional value of keebler graham crackers.  There is 7gm of sugar in a full sheet. Depending on the size cookie cutter I am betting there would only be half of a graham cracker sheet used per square.

And your idea of making a sugar free spice cookie would probably also work.

I'm thinking sugar free chocolate for covering, and instead of the sugary pearls, using dabs of sugar free white chocolate piped either in dots, or even swirled.

There is a candy store by my moms house that I use to get a lot of my chocolate for when I do chocolate houses and such for the holidays.  I'm KNOW they have sf regular chocolate for melting and am pretty sure I remember sf white chocolate as well, but I have to double check.  Will be down there next week.

Pam

OMG! OMG!

I wish I was more creative as a baker. Sounds AMAZING! and those stupid Stauffer's Stars can suck it!