On our past weekend we visited Canada's Wonderland. It's a summer ritual. Every year we take the kids... it's such a great day out!
It's something we all really look forward to every year. There are a few things we really enjoy doing while at the park: the rides, and of course, what's visiting the park without having the famous funnel cake? I know it has a gazillion calories, but you just got to do it. It's a staple....
So let's do the same famous dessert with only a few hundred calories instead with all the same goodies on top. It tastes just as good, even better. Oh yeah, just a warning... when visiting the park, be sure to eat the funnel cake after you're finished doing all the rides. Your tummy will be your friend forever. I've learned the hard way a few times. Just sayin'...
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Funnel Cake with Strawberry Sauce and Vanilla Bean Greek Frozen Yogurt
Funnel Cake:
Ingredients
1 large egg, higher omega-3 if available
¾ cups lowfat milk
1/2 teaspoon vanilla extract
2 tablespoons brown sugar, packed
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1/4 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/8 teaspoon salt
1 cup canola oil (for frying), about 4 tablespoons are absorbed
Preparation
1. In mixing bowl, combine egg, milk, vanilla and brown sugar beating on medium speed.
2. In medium bowl, whisk together flours, cinnamon, baking powder and salt. Beat the flour mixture into the egg mixture while beating on low speed. Mix until smooth.
3. To avoid filling the house with the smell of hot oil, turn your stove fan on full blast!
4. Pour a cup of canola oil into a small saucepan about 5 1/2-inches in diameter and begin heating it over high heat until it reaches about 375-degrees (this only takes a few minutes because the amount of oil and size of the saucepan are so small).
5. If you don’t have a funnel cake pitcher you can ladle 1/4 of the batter into a funnel while covering the bottom with your finger. Holding the funnel several inches above the saucepan, remove your finger and move the funnel in a circular motion until all of the batter is gone. Fry the cake for about 30 seconds per side or until golden brown (flip them over using metal tongs or a grilling fork).
6. Hold the cake briefly above the oil but over the saucepan to drain any excess oil from the cake. Then drain it on a paper towel. Repeat step four with remaining batter to make three more funnel cakes. Dust with powdered sugar if desired or top with fresh fruit.
Yield: Makes 4 servings.
Strawberry sauce:
Ingredients:
1 lb freshly picked strawberries, preferably organic (even better if local!), washed, hulled & sliced in half
1-2 Tbsp agave nectar, (I used Madhava Pure Organic Vanilla Agave Nectar), or more or less depending on sweetness of the berries
Directions:
Combine prepared strawberries and agave nectar in a medium saucepan over high heat.
When the agave begins to bubble, decrease heat to low and simmer until the strawberries break down and the mixture thickens slightly – about 40 minutes – stirring often.
Allow to cool before coarsely mashing with a spoon.
Store in the refrigerator for 1-2 weeks
Vanilla Bean Frozen Greek Yogurt
Yield: 8+1/3 cups (a little more than 2 quarts)
Ingredients
32oz Plain, Nonfat Greek Yogurt
32oz Plain, Lowfat Greek Yogurt
4 tsp Stevia Extract
1 tbs Vanilla Paste
2 tsp Butter Extract
3/4 tsp Salt
60g (1/4 cup) Whipped Cream Flavored Vodka (other vodkas will work)
15g (1 tbs) Corn Starch (preferably non-GMO)
1/2 tsp Baking Soda
Instructions
Freeze two ice cream maker bowls for 24+ hours (I use Cuisinart)
In a stand mixer bowl with whisk attachment, add both yogurts, stevia, vanilla paste, butter extract and salt. Mix on low.
Add the vodka and continue mixing.
In a small bowl, stir together the corn starch, xanthan gum and baking soda. Slowly "dash" this into the mixing stand mixer and increase mixer speed to medium.
When mixture is even, place bowl in the freezer for 1 hour (or refrigerate covered for 24 hours).
Scoop half of the mixture into the ice cream maker bowl and churn according to your ice cream maker's directions.
Scoop the ice cream into a freezer-proof container and freeze for ~2-4 hours.
Scoop into bowls and serve!
Notes
This recipe is: sugarfree/low sugar, low fat, high protein, gluten free, eggless!
Nutritional value of each item:
Funnel cake:
Nutritional Analysis per serving: 296 calories, 7 g protein, 33 g carbohydrate, 15 g fat, 1.6 g saturated fat, 9.4 g monounsaturated fat, 4 g polyunsaturated fat, 58 mg cholesterol, 2.3 g fiber, 217 mg sodium. Calories from fat: 46 percent. Omega-3 fatty acids = 1.4 grams, Omega-6 fatty acids = 2.6 grams.
Strawberry sauce:
Calories 109
Total Fat 0.4g 1%
Saturated Fat 0.0g 0%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrates 23.6g 8%
Dietary Fiber 2.8g 11%
Sugars 18.7g
Protein 0.9g
Vitamin A 0% Vitamin C 141%
Calcium 2% Iron 3%
Vanilla bean frozen Greek yogurt:
Calories 100
Fat 2g
Fiber 1g
Protein 4g
Sodium 45mg
carbohydrates 18g
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As always...Happy Cooking!!!
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