Question:
What did you replace cake with?

I'm o.k. with the idea of never having a birthday cake. But I'm looking for ideas to replace cake at my birthday or graduation or other celebrations in my honor. Any suggestions?    — Sarahlicious (posted on March 17, 2003)

March 17, 2003
I am not sure if all post ops (and I am not yet) can have this but it is yummy AND healthy and it gives you something to do with all that leftover sugar-free jello. Ingredients: 1 Pie Crust (low fat/sugar free if you can find it). 1 Package Sugar-Free Orange Jello (or use your own variation), Sugar Free/Fat Free Whipped Topping and Yogurt (Orange FF) Mix it all up and pour into shell, let it chill in the fridge for a few hours. It should be fluffy and the orange tastes like a creamsicle.
   — meliss0725

March 17, 2003
Forgot to mention, SF/FF Grahm crust!
   — meliss0725

March 17, 2003
By the way, Happy Birthday
   — meliss0725

March 17, 2003
Now why give up anything forever? A couple bites of cake or anything is likely fine. But cake:) Theres a awesome sugar free cake mix with SWEET AND LOW bt bernard foods. It in our local stores and is also available on the net. There is sugar free icing mix as ell. The cake is really yummy. Me and my wife had this on a cruise and I became a on board nuisance to the chef till I found out who made it. Its so good I will make some and give samples at a support group meeting. I always joked about having a big cake at a meeting and now I can do it while helping others. E mail me for more info I lost the URL of the online store.
   — bob-haller

March 17, 2003
This question reminded me of a cake I made preop, totally yummy. Buy a full size angel food cake and cut it into cubes. Mix a sugar free Jello with 3/4 cup boiling water and add 2 10oz. pkgs of frozen sliced strawberries and an 8 oz. Cool Whip. Toss cake pieces and place in 13x9 Pan. Frost with a little Cool Whip. This is very refreshing.
   — Dana S.

March 17, 2003

   — vitalady

March 17, 2003
Decorative Frosting 1/4 cup solid shortening (soft), 1/2 tsp white vanilla extract, 3/4 cup powdered sugar replacement (see above) , 1 Tlb. milk Cream together shortening and vanilla until light and fluffy. Stir in powdered sugar replacement and milk until mixture is well blended. If frosting is too stiff add a few drops of milk. Tint as desired. Make flowers with a pastry tube on waxed paper. Allow to harden in freezer and then quickly transfer onto cake. YIELD: 1/2 cup Powdered Sugar Replacement 2 cups nonfat milk powder 2 cups cornstarch 1 cup granulated sugar replacement Combine all ingredients in food processor or blender. Whip until well blended and powdered. YIELD: 4 cups Calories 1/4 cup 81
   — k K.

March 17, 2003
OK, I had to put by two cents in here - I am not a baker, but definately a chocoholic. Here is an easy "pie" that I make when I need a fix: 1 Low fat graham cracker crust 2 pkgs SF instant Choc pudding 1 1/2 cup of skim milk, + 1 tbs skim milk 1 tbs splenda 4 oz low fat cream cheese (room temp) 1 1/2 cups lite non dairy topping (thawed) Mix the 1 1/2 cups of milk w/ two pkgs of choc pudding - spread in the pie crust Beat the cream cheese, splenda and 1 tbs milk, then fold in the topping. spread over the chocolate, then chill for three hours. Excellent and calories are 200/ 1/8 of pie.
   — Jean K.

March 17, 2003
Hi, I have a wonderful cook book called How sweet it is without the sugar delicious desserts for diabetics and others. by Jean C. Wade. There are recipes for cakes, frostings, brownies, cookies, pudding, custards, pies, I think you get the idea. While they maybe be sugar free they are not fat free. And you really have to police yourself with portions. I know we really don't need food to help us celebrate life, but it sure is nice to know we still can.
   — domestic G.

March 17, 2003
I make a no-sugar-added Clementine (orange) cake that uses ground almonds instead of flour. Good if you are watching your carbs. You can email me for the recipe. I also make a skinny verision of fruit pizza: cover a pizza stone with prepackaged piecrust mix. Bake. Cool. Then brush sugar free strawberry glaze or no sugar added preserves on it. Layer on sugar free vanilla pudding. Top that with a pretty arrangement of fruit (strawberries, kiwi, mandarin organges, blueberries, whatever.) Looks beautiful, tastes great. I can only eat a tiny sliver, but my kids love it so it's never around for long anyway. It's also a good "company for dinner" dessrt. hugs, Ann rny 9/10/99 260/124
   — [Deactivated Member]

March 18, 2003
I tried baking the low carb and low fat food. What I found is that since I know its "diet" I allow myself to eat WAY more of it. If I have the regular stuff, I know its loaded with fat and carbs so I will at a few bites and enjoy it and then thats it...I wont touch it because Im worried that I wont lose the weight. So in the long run I do better with the regular stuff....it is amazing how our minds play games with us....Im trying to learn to play them right back for a change because I want my wl to be forever.
   — cherokey55

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