. . . is a little like watching for Santa. They both sneak in when you’re not looking!
One thing I’ve changed this year, to try to keep that from happening, is that I am not making multiple batches of cookies and candies, in preparation for whatever social events there may be. Because, of course, while the temptations are sitting around “waiting” for the right occasion, Hubby and I are snacking on them! Not.good.
This year, I decided I would use JIT delivery, like they do in the trucking industry I’m retired from. JIT stands for “just in time.” In manufacturing, it keeps a plant from having to have lots of storage space, if the vendors deliver just what the plant needs daily — just in time to be used. In my kitchen, it means making something only when we need to take it somewhere, and only making as much as needed. Goal — no leftovers.
So, that’s the method I’ve applied to my holiday baking, and it’s worked well. For example, we give a couple food gifts every year, so I made a batch of candy, and divided almost all of it (Hubby and I did have a few pieces) between the gift tins. When I had a luncheon last week that asked that you bring a dozen cookies, I made lemon bars from my favorite Betty Crocker mix. It made about 1 1/2 dozen “cookies” rather than the dozen requested, but I didn’t hear anyone complaining. They were very popular so I brought home an empty plate. No leftovers.
Today, I’m invited to a luncheon at the home of a fellow “watcher” and I don’t mean for Santa! So, I offered to bring a weight-friendly dessert.
Here it is in case you want to take it somewhere during the holidays, OR if you want to use it for something after the first of the year, when everyone is on a diet!
My friend Candy gave me this recipe for pineapple angel food cake last summer, and it is wonderful under fresh fruit, especially strawberries. And, as a bonus, it’s probably the easiest fastest recipe I’ve ever made!
One 12th of the pan, the nice-sized portion in the pictures below, is 3 WW points. If you top that with 1/3 cup of the sugar-free cherry pie filling and 2 tablespoons of fat-free Redi-Whip, it adds another point.
You are not going to believe how simple this cake is. Here are the only four ingredients.
Put the angel food cake mix and the can of crushed pineapple, undrained, into a bowl. Note that it’s the crushed pineapple in it’s own juice — not heavy syrup.
Stir it 100 strokes. It will froth up so use a big bowl.
Put it in a 9×13 ungreased cake pan. Bake at 350 degrees for 30 minutes.
Done. How easy was that? It will “fall” a little as it cools. Don’t worry.
It is delicious just like this, but not particularly pretty. So, I “glam” it up a little.
I put about a third cup of sugar-free cherry pie filling on it . . .
. . . and some fat-free Redi-Whip to top it off. The topping is only 5 calories for two tablespoons. I consider that practically “free food” — so you can be generous with it.
I love this dessert, and it is pretty low-cal in comparison to other desserts. I hope you like it too.
Wishing you a Christmas season blessed with good food and tempered with wise choices, and a happy, healthy-eating New Year!