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Weight Watchers guilt free King Cake

When you think about Mardi Gras, you think great music, parades and food. Sometimes the food isn't the healthiest, but it doesn't have to be that way with your King Cake. Caroline Deniakos from Weight Watchers shows you how.
When you think about Mardi Gras, you think great music, parades and food. Sometimes the food isn't the healthiest, but it doesn't have to be that way with your King Cake.

Caroline Deniakos from Weight Watchers shows you how.

Here's the recipe ...

King Cake
19 people rated this recipe
PointsPlus® value | 5
Servings |  24
Preparation Time |  200 min
Cooking Time |  35 min
Level of Difficulty |  Difficult

 cakes |  This cake has a surprise baked inside: a tiny plastic baby doll. Find it in your slice and have the honor of hosting next year's Mardi Gras soiree.
 
Ingredients
  • 1 cup(s) fat free skim milk
  • 4 Tbsp reduced-calorie margarine
  • 1/2 oz yeast, use two 1/4 oz packets
  • 2/3 cup(s) water, warm (about 110°F)
  • 1/2 cup(s) sugar, granulated, divided
  • 1/2 cup(s) fat free egg substitute
  • 1 tsp table salt
  • 1 tsp ground nutmeg
  • 5 cup(s) all-purpose flour, or as little as 4 cups (see instructions)
  • 2 spray(s) cooking spray
  • 1/2 cup(s) packed light brown sugar
  • 1/2 cup(s) raisins
  • 1/2 cup(s) pecan halves, chopped (or walnuts)
  • 1 1/2 tsp ground cinnamon
  • 1 Tbsp reduced-calorie margarine, melted
  • 1 cup(s) powdered sugar
  • 3 Tbsp water
  • 3 Tbsp sugar, granulated (use 1 tbsp each purple, green and gold decorating sugar)
Instructions
  • To make dough, combine milk and 4 tablespoons of margarine in a small saucepan; set pan over medium-low heat. Heat mixture until tiny bubbles appear around edges of pan. Remove pan from heat and set aside to cool slightly.
  • Meanwhile, in a large mixing bowl, combine yeast, 2/3 cup of warm water and 1 tablespoon of granulated sugar; let stand 5 minutes. Beat in egg substitute. Beat in cooled milk mixture. Beat in remaining granulated sugar, salt and nutmeg.
  • Add flour, 1 cup at a time, and mix until blended and no longer sticky (this will take 4 to 5 cups). Using dough hook attachment on your mixer, or your hands, knead dough until smooth and elastic (about 2 minutes with dough hook and 8 minutes by hand). Shape dough into a ball.
  • Coat a large bowl with cooking spray. Add dough and turn to coat all sides. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
  • When dough has risen, punch dough down with your fists to let air out. Roll into a large rectangle, about 14 X 18 inches; set aside.
  • To make filling, combine brown sugar, raisins, nuts, cinnamon and melted margarine in a bowl; combine until mixture is crumbly.
  • Sprinkle filling evenly over dough, to within 1/4-inch of edges of rectangle.
  • Starting from wider side of rectangle, roll dough up tightly, like a jelly roll. Bring ends of roll together to form an oval-shaped ring.
  • Coat a baking sheet with cooking spray. Place dough ring on baking sheet and pinch ends together to form a seal.
  • Cover dough with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
  • Preheat oven to 375ºF.
  • Using a serrated knife, cut slits 1/3 of way through dough all around ring, 1 inch apart, to let steam vent. Bake for 25 to 30 minutes, until golden. Remove from oven and insert plastic baby doll into bottom of cake so it is completely hidden. (You can substitute a whole pecan or walnut for the doll.)
  • To make frosting, combine powdered sugar and 3 tablespoons of water in a small bowl; whisk until smooth.
  • While cake is still warm, spread frosting over top and sides. Sprinkle colored sugar over cake, alternating colors. Cut into 24 pieces and serve. (Note: Our lightened up King Cake contains only a small amount of fat so it dries out quickly. For the best results, prepare the cake the day you plan to serve it.)
  

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