Shortcuts: A banana dream for the waistline

Mary Ann Kauchak/Columnist
Published: July 16, 2008

If you haven't discovered the new Salt & Pepper bookstore in Occoquan, you're in for a pleasant surprise. The charming young owner, Christine, has taken a small venue and made it akin to Borders! The shop pulls you into a world of cookbooks and accessories with warm hardwood floors, strategic lighting and personal touches.

Recently, I discovered the myriad cooking categories represented there. From her product knowledge, Christine quickly locates whatever you are looking for. I was seeking a book on low-cholesterol cooking, and purchased the American Heart Association's "Low-Fat, Low-Cholesterol Cookbook," third edition, not illustrated, but easy to read.

I was drawn to a dessert recipe in this book that contained only 2.5 grams of total fat (1 gram saturated), 8 milligrams cholesterol, 1 gram fiber and 151 calories per serving. It appeared simple to make, and I had most ingredients on hand.

My first trial resulted in some changes I pass to you. I've also given an option in flavoring the icing: vanilla extract or brown sugar? Of course, brown sugar (my choice), raises calories, but, I had visions of bananas Foster when making this cake, and felt the brown sugar would enhance that flavor.

Alert: the size of the pan is crucial for an equal balance of cake and topping. The bottom-half of my oven broiler pan worked perfectly. Low-fat or not, this dessert is yummy and easy on the waistline.

BANANA SPICE CREAM CHEESE CAKE

Cooking spray

1 (18.25-ounces) box spice cake mix

1 cup water

Egg substitute equivalent to 3 eggs

1 small ripe banana, mashed

1 cup skim milk

8 ounces fat-free or light cream cheese, softened

1 (1-ounce) package sugar-free vanilla instant pudding

1 (8-ounce) container fat-free frozen whipped topping, thawed

1 teaspoon vanilla extract OR 3 tablespoon light brown sugar

2 medium-ripe bananas, sliced about ¼-inch diagonally

Fresh ground nutmeg

Preheat oven to 350 F. Lightly spray 15 x 10-inch rimmed baking sheet with cooking spray. In medium bowl, combine cake mix, water, egg substitute, and mashed banana. Use electric mixer and beat on low speed for 30 seconds, then medium speed for 2 minutes longer. Pour batter into prepared baking sheet and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely before icing. Meanwhile, in medium bowl, stir milk into softened cream cheese and blend well. Mix in pudding, then whipped topping and your choice of vanilla extract or brown sugar for flavoring. Blend until smooth and store in refrigerator. When cake is cool, arrange banana slices evenly over top. Use spatula to spread cream cheese mixture over all. Sprinkle lightly with nutmeg, cover with foil and refrigerate at least one hour. Makes about 24 small portions.

Mary Ann lives in Lake Ridge. She will be at a book signing July 19 from 6 to 8 p.m. for her third cookbook, "SHORTCUTS, TOO," at Salt & Pepper Books in Occoquan. Send questions or comments in care of this paper at P.O.Box 2470, Woodbridge, VA. 22195.