A Lo-cal Sweet For Your Sweet

SUNDAY GOURMET

February 13, 1994|By GAIL FORMAN

The Sunday Gourmet recipe for Nancy Baggett's Fudge Bundt Cake in the Feb. 13 Sun Magazine should have called for 3/4 teaspoon of baking soda.

The Baltimore Sun regrets the error.

If angel food cake and poached fruit are what come to mind when you imagine low-fat desserts, think again. Dietwise desserts will never take the place of chocolates for Valentine's Day, but there's no reason you can't treat your sweet to a low-fat, low-cal yet luscious dessert.

For diet-conscious sweet indulgences, turn to a creative low-fat-dessert cookbook, "Dream Desserts" (Stewart, Tabori and Chang, 1993; $24.95) by Columbia resident Nancy Baggett.

FOR THE RECORD - CORRECTION

Ms. Baggett's recipes follow a less-is-more philosophy and prove that eating well can also mean eating right. Small amounts of real butter, eggs and dairy products maintain the flavor and richness of her traditional desserts. "The amount of these ingredients required to create the illusion of lushness," she says, "is often so small that the nutritional counts are actually better than if larger amounts of synthetic this or substitute that were used."

So send your true love a basket of fresh fruit tomorrow if you must, but feel no guilt if you bake him or her this cake instead.

NANCY BAGGETT'S FUDGE BUNDT CAKE

1 ounce unsweetened chocolate, coarsely chopped

1/3 cup canola oil

2 1/4 cups flour

1/2 cup plus 2 tablespoons unsweetened American-style cocoa

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg plus 2 large egg whites

2 cups sugar

1/2 teaspoon instant coffee powder

1 1/4 cups plain nonfat yogurt

2 1/2 teaspoons vanilla

Coat a 12-cup Bundt pan heavily with nonstick spray. In a small, heavy saucepan over lowest heat, combine chocolate and oil, stirring occasionally, until smooth. Sift together flour, cocoa, baking powder, baking soda and salt. In a large bowl, beat egg and whites, sugar and coffee on medium speed until light and fluffy. On low speed, beat in half of dry ingredients. Beat in yogurt, vanilla, 1/4 cup water, the chocolate mixture, then remaining half of dry ingredients, just until incorporated and smooth. Turn mixture into pan, spreading to edges. Bake on middle rack in a 350-degree oven 40-45 minutes or until done. Transfer pan to wire rack; let stand until completely cooled. Loosen cake with a knife to unmold. Serves 12.

Per serving: 300 calories, 8.5 grams fat, 0.6 grams saturated fat, 18 milligrams cholesterol.

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