Here are a few. -- Best Recipes

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Date Posted: 01/21/05 1:18:44pm
Author: CB
Subject: Here are a few.
In reply to: Lyn 's message, "need diabetic pound cake recipe or any cake recipes" on 01/20/05 7:03:19pm

Marble Pound Cake--diabetic cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup stick margarine, softened
1-1/2 cups granulated sugar substitute ( Splenda )
3/4 cup egg substitute
1/2 cup evaporated whole milk
1/4 cup unsweetened cocoa powder
1 tablespoon powdered sugar

Process SPLENDA in a blender, mini chop, or food processor to make
powdered or confectioners sugar ). Preheat the oven to 350 degrees
F. Spray a 12-cup bundt cake pan
with nonstick cooking spray. In a medium bowl, whisk together the
flour, baking powder, baking soda, and salt.

In another medium bowl, with an electric mixer at medium speed, beat
the margarine until creamy, 2 minutes. Gradually blend in the
granulated sugar substitute, 1/2 cup at a time. Add the egg
substitute and milk, blending until smooth. Add the flour mixture to
the margarine mixture in thirds, and blend until smooth, 2 minutes.
Put 1 cup of the batter in a small bowl and stir the cocoa into it
until evenly colored; set aside. Pour half of the remaining yellow
batter in the prepared bundt pan. Spoon the chocolate mixture onto
this layer without smoothing it out. Gently spread the rest of the
yellow batter on top. To marble, take a knife and cut through the
entire batter, swerving the knife back and forth.

Bake until golden brown and a toothpick inserted into the center of
the cake comes out clean, 30-35 minutes. Cool for 10 minutes, then
unmolded by sliding a thin knife around the cake, pressing against
the pan. Invert onto a cake plate. Cool completely, then sprinkle
with powdered sugar substitute.

Nutritional Information Per Serving (1 piece):Calories: 199, Fat: 7
g, Cholesterol: 2 mg, Sodium: 217 mg, Carbohydrate: 32 g, Dietary
Fiber: 1 g, Protein: 4 g Diabetic Exchanges: 2 Carbohydrate, 1 Fat

Fresh Peach Cake
(makes 10 servings)

butter flavored cooking spray
1 cup (140 g) sifted cake flour
3/4 cup (143 g) no sugar sugar replacement such as Splenda or One Spoon
1/2 tablespoon (7.5g) baking powder
1/4 teaspoon (1.25 ml) salt
3 tablespoons (45 ml) canola oil
1 large egg, separated
1/4 cup (30 ml) egg substitute
1/4 cup (30 ml) water
3/4 teaspoon (3.75 ml) pure vanilla extract
grated zest of 1/2 orange
1/2 cup (120 ml) egg whites, at room temperature (whites of 4 large eggs or
use refrigerated egg whites)
1/4 teaspoon (1.25 ml) cream of tartar
1 1/2cups (216 g) no sugar, fat free whipped topping
1 pound (480 g) fresh peaches, peeled and sliced thin, then covered with
water and 1 tablespoons (15 ml) lemon juice until ready to use

Preheat oven to 325�F (160� C), Gas Mark 3.
Lightly coat a 9-inch (22.5 cm) cake pan with cooking spray.
Place the flour, sugar substitute, baking powder, and salt in a mixing bowl.
Mix. Make a well in the middle.
Beat together oil, egg yolk, egg substitute, water, vanilla, and orange
zest. Pour into flour mixture and blend well.
In a large bowl, combine the 1 egg white with the additional 1/2 cup (120
ml). Beat the egg whites and cream of tartar until the whites have stiff
peaks. Gently fold into the flour mixture
Place in the prepared cake pan and bake 35-40 minutes until golden brown.
Turn out onto rack to cool completely
Using a serrated knife, slice the cake in half horizontally. Cover with 3/4
of the whipped topping. Place the peaches, leaving a few slices for
decoration, on top and cover with top of cake. Decorate the center of the
cake with rosettes of whipped topping and decorate with remaining peach
slices. Refrigerate until ready to serve.

Per serving:129 calories (28% calories from fat), 4 g protein, 5 g total fat
(0.5 g saturated fat), 23 g carbohydrates, 1 g dietary fiber, 21 mg
cholesterol, 176 mg sodium
Diabetic exchanges:1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 fat

Type II diabetic. It is delicious and very easy to make.
Make a graham cracker crust in a 13 x 9" baking dish.
Layer with ripe bananas.
Then layer with crushed pineapple (in it's own juice) WELL DRAINED
Top with 2 boxes instant sugar-free vanilla pudding, mixed according to directions with skim milk.
Top with lite Cool Whip.

Chocolate Peanut Butter Pie
This is a Weight Watchers Recipe
4 tblsp. peanut butter
1 tblsp. honey
1 1/2 cups crispy rice cereal
1 pkg. sugarless pudding reg. size
2 cups skim milk
4 tblsp. whipped topping (I usually use fat free cool whip and cover top)

In small bowl, combine peanut butter and honey; microwave on high 20 seconds. Stir in cereal. Press into 9" pie plate

Prepare pudding with skim milk according to package directions. Spread over pie crust and chill.

Top with Cool Whip

Each serving is 1/4 of the pie.
5 WW points, with sugarless Pudding
6 WW points with regular pudding

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