HEALTHY CHOCOLATE CAKE RECIPE

Grease and base-line a 20cm round, loose-based cake tin. { I sprayed with cooking oil spray}

Heat the oven to 350F/180C/gas 4.

Sift together 250g (1 1/2 cups) plain flour {I used cake flour and didn't sift}, 4 tbsp cocoa powder, 250g (1 cup) caster sugar {I used xylitol for lower calories}, 1 tsp baking powder, 1 tsp bicarbonate of soda (baking soda) and 1/2 tsp salt.

In a separate bowl, mix together 5 tbsp (1/3 cup) of vegetable oil or apple puree {I used apple sauce}, 1 tbsp vinegar {I used apple cider vinegar}, 1 tsp vanilla essence {pure vanilla extract}, 250ml (1 cup) warm water.

Mix these into the dry ingredients until just amalgamated. Do not over mix.

Pour into the prepared tin and bake for 30-35 minutes until the cake has risen and springs back when pressed.

Serve the cake just as it is, or to make it extra special, top with Greek yogurt and raspberries.

{I mixed sugar free strawberry jelly with xylitol, some defrosted raspberries, and ricotta cheese together to make the icing. Then I topped the cake with light whipped cream.... My kids commented that the cake was "out of this world"...lol}

Cauliflower (Pretend Mashed Potatoes) SB Diet Phase 1

Ingredients
1 whole cauliflower, cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 cups of fat free milk
8 oz fat free cheddar
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives

Instructions
In a large saucepan, combine cauliflower, garlic, and cover with water.. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.

Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic. Transfer cauliflower and garlic to a food processor or Vita-mix blender and process until smooth, add milk, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture. Season with salt and pepper to taste. Stir in fat free cheese. Just before serving, stir in chives. Serve warm.

Here's another version of this recipe.