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These two recipes are low in calories and high in flavor; one calls for raisins and light anthotyro cheese, the other wholemeal flour and carrots. Sugar, of course, is present – but they are sweets, after all.
Carrot cake
Ingredients (for 12-14 slices)
(339 calories per slice)
50 gr powdered sugar
250 gr olive oil plus a little to grease the cake tin
750 gr wholemeal flour plus a little to dust the cake tin
4 eggs, preferably organic, beaten lightly
15 gr baking powder
1 tsp cinnamon, 1/2 tsp nutmeg
500 gr carrots, preferably organic, grated finely
125 gr currants, 125 gr walnuts
Mix the oil, powdered sugar, nutmeg, cinnamon and baking powder in a bowl. Add the beaten eggs and mix well with a spatula.
Add the carrots, flour, currants and walnuts, mixing well.
Preheat the oven to 180C. Grease and flour a rectangular cake tin, fill with the mixture and bake for 30 minutes at 180C. Reduce the temperature to 160C and bake for another half hour. See if it is done by inserting a knife. If it comes out clean, the cake is ready.
Dessert wine and cheese pudding
Ingredients (serves 6)
(344 calories per portion)
300 gr anthotyro cheese at room temperature, softened with a fork
160 gr raisins
80 gr sweet Samos wine
5 eggs, preferably organic
40 gr cornflour
150 gr brown sugar
Preheat the oven to 170C. Mix the cheese and sugar in a bowl and add the eggs gradually, mixing well, then the cornflour. Stir in the raisins and then add the wine, mixing all the ingredients well.
Fill six individual ovenproof dessert dishes with the mixture and bake for 15-20 minutes. Serve warm.
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