Pour the sugar into a small bowl. Boil the skimmed milk. Pour the milk over the sugar and stir until smooth. Add the vanilla. Stir until well-mixed. Spoon onto cinnamon rolls.
This batch of icing is fat-free.
Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im PressIn a large bowl, mix yeast into lukewarm skim milk. Stir gently about one (1) minute. The yeast will not completely dissolve in milk; that's expected.
Mix sugar, flour, and whites. Stir 100 strokes. Let rise 30 minutes.
Mix in 1 teaspoon salt and 1 1/3 cups flour. Stir until well-mixed (the dough will start pulling away from the sides of the bowl). With a little additional flour sprinkled on the dough, knead for 5 minutes. Let rise for 40 minutes. Follow Step 2 below.
Step Two - Wicked Cinnamon Rolls
Complete Step 1 (making the pastry dough). Sprinkle flour onto a counter top. Place the dough on top. Sprinkle enough flour on top of the dough to keep it from sticking to your rolling pin. Roll the dough flat until it's about 1/4 inch thick. Work the corners with the rolling pin and try to get a rectangular shape rather than a circle.
Sprinkle the top with at least 1 cup brown sugar and 2 tablespoons cinnamon (don't be stingy; neither contains fat).
Gently roll it up. Slice into sections 2 inches long. Place (cut side up) on a non-stick, rimmed cookie sheet. (The more brown sugar you use, the more it oozes out the bottom of the rolls.)
Preheat the oven to 375°. Let rolls rise for 20 minutes. While they're rising, brush the rolls with an egg wash of 1 egg white mixed with 1 tablespoon of skimmed milk.
Bake 20 minutes until tops are light gold. Remove immediately from the pan. Ice heavily (see recipe). Makes 7 big rolls; each is fat-free.
You can also freeze the rolls after making, before baking. After cutting, place the raw rolls in a foil lasagna pan. Cover tightly with foil lid. They can then be baked straight from the freezer. Remove lid and bake for 25 minutes at 375°.
Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press
Preheat oven to 325°. In a medium bowl, mix all the ingredients (except the marshmallow creme) one at a time, beating well after each addition. Then mix in the marshmallow creme just enough so it creates brown and white swirls. Spoon into a 9 X 13 inch brownie pan lightly coated with cooking spray. (For thicker brownies, use a 9 X 9 inch pan.) Bake 18 minutes (20 minutes for a more cakey brownie). Cool and serve.
Makes 13 brownies, each fat-free.
Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press
From The Cincinnati Enquirer, April 6, 1994
Perfect for the Fat-Free Old-Fashioned Spice Cake Recipe. Also good for brownie and cookie icing and can be used to fill cookie sandwiches.
In a medium bowl, mix well the egg white, cream of tartar, and powdered sugar. Add 1/3 cup boiling water. Whip with an electric mixer about 10 minutes until it forms stiff peaks. Ice or store in the refrigerator in a sealed container until ready for use.
Will keep for 2 days in an airtight refrigerated container. Use just as you would whipped cream or as icing. When not sealed, top will firm and take on a marshmallow texture.
Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press
A convincing dessert that is a good recipe to try on people who say that fat-free desserts taste awful . . .
Preheat oven to 350°. Mix in the ingredients, one at a time, stirring well after each addition. Pour batter into 9 X 9 inch non-stick baking pan lightly coated with cooking spray and dusted with flour. Bake 30 minutes. Ice with Merinque Cream.
Fat-free serving = 1/5 of cake.
Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press
In a medium bowl, mix all ingredients until well-blended. This dressing can be stored at room temperature; it brings out the flavor of the herbs. This batch contains no fat.
Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press
