Post by Arvilla on Sept 23, 2002 10:12:53 GMT -6
DIABETIC CAKE
2 c. raisins
2 eggs
3/4 c. cooking oil
2 c. flour
1 1/2 tsp. cinnamon
1 c. unsweetened applesauce
4 pkgs. Sweet 'N Low
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. vanilla flavoring
Cook raisins in 2 cups of water until water evaporates. Mix all ingredients in order above. Bake at 350 degrees for 40 minutes in a greased bundt pan.
DIABETIC CAKE
2 c. flour
2 tsp. baking powder
1/2 c. butter
1 egg
1 1/2 c. applesauce (Natural style)
1 tbsp. Nutra sweet
1 c. dates, chopped
1 c. pecans, chopped
1 tsp. vanilla
1 tsp. cinnamon
Mix flour and soda, cream butter and add other ingredients, one at a time, mixing after each addition. Turn into greased 9 x 5 inch loaf pan and bake at 350 degrees for 1 hour or less.
DIABETIC SUNSHINE CAKE
1 c. cake flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. cooking oil
3 egg yolks
1/2 c. frozen orange juice,
concentrated
1 tbsp. liquid sweetner
4 egg whites
1/2 tsp. cream of tartar
Sift dry ingredients together. Make a well in dry ingredients and add in order: cooking oil, unbeaten egg yolks, concentrated orange juice and liquid sweetener. Beat until smooth and add cream of tartar to egg whites. Beat until stiff. Add yolk mixture to beaten egg whites and gently fold in until well blended. Do not over mix. Pour into a 9 inch tube pan and bake at 325 degrees for 35 minutes. Serve plain or with fruit sauce or fresh fruit.
DIABETIC FRUIT CAKE
2 c. water
2 c. raisins
2 eggs
1 c. unsweetened apple sauce
2 tbsp. liquid sweetener
3/4 c. oil
1 tsp. baking soda
2 c. flour
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
Cook raisins in the water until the water has cooked out. Add apples, eggs and oil; mix well. Blend in other ingredients which has been sifted together. Add vanilla extract, pour into greased and floured loaf pan. Bake at 350 degrees for 1 hour. Can be frozen.
DIABETIC FRESH APPLE CAKE
1 c. flour
1 c. uncooked rolled oats
Dash salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
3/4 tsp. baking soda
1/3 c. margarine
1 egg
1 tsp. vanilla
1/4 c. Equal sweetener
2 c. diced apple
1/2 c. raisins
1/2 c. chopped nuts
2/3 c. frozen apple juice
concentrate, thawed & undiluted
Combine flour, oats, salt, cinnamon, nutmeg, cloves and baking soda. Set aside. Cream margarine. Add egg, vanilla, apple juice concentrate and Equal. Stir in flour mixture to blend. Add diced apples, nuts and raisins. Spray an 8"x12" baking dish with Pam. Add batter, spreading evenly. Bake 25 to 30 minutes at 350 degrees.
DIABETIC POUND CAKE
2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 tsp. vanilla
1 tsp. soda
1 1/2 tbsp. liquid sugar substitute
4 tbsp. buttermilk
1 c. raisins
1 1/2 c. pecans or mixed nuts
Sift flour and soda together. Add oil, milk and sugar substitute; mix well. Beat eggs and add to rest of ingredients. Beat until well mixed. Pour into a well greased and floured loaf or tube pan and bake at 350 degrees until done, about 1 1/2 hours.
CHOCOLATE CAKE ROLL (DIABETIC)
4 eggs, separated
1/2 tsp. cream of tartar
2 tbsp. SugarTwin
3/4 c. skim milk
2 tsp. vanilla flavoring
1/4 tsp. almond flavoring
3/4 c. all-purpose flour
1/3 c. cocoa
3 tbsp. SugarTwin
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Spray jelly roll pan (15x10x1 inch) with Baker's Joy or grease well and lightly flour pan. Beat egg whites with cream of tartar at high speed until foamy. Add 2 tablespoons SugarTwin, beat until stiff peaks form; set aside. Beat yolks 5 minutes until thick and lemon colored. Blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping sides occasionally. Pour yolk mixture over whites, carefully fold by hand until evenly blended. Pour into pan and bake 7 minutes until done. Set 1 minute; loosen around edges. Invert onto towel, roll with towel from narrow end, leaving open side on bottom. Cool completely on a rack. Unroll; spread cake with Whipped Frosting to within 1/2 inch of edges. Save some frosting for garnish. Roll cake with frosting, decorating top of roll with frosting and toasted almond pieces. Chill until serving time. Cut into 1/2 inch slices. Yield: 12 slices.
WHIPPED FROSTING:
2/3 c. non-dairy cream powder
1/3 c. 2% milk
1 tbsp. Sugar Twin
1/4 tsp. vanilla flavoring
1/4 tsp. other flavoring (brandy,
almond, maple, etc.)
Chill small mixer bowl and beaters in freezer. Add creamer and milk; whip until stiff peaks form, scraping bowl occasionally. Add SugarTwin, flavorings and blend. Refrigerate. Yield: 1 cup.
2 c. raisins
2 eggs
3/4 c. cooking oil
2 c. flour
1 1/2 tsp. cinnamon
1 c. unsweetened applesauce
4 pkgs. Sweet 'N Low
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. vanilla flavoring
Cook raisins in 2 cups of water until water evaporates. Mix all ingredients in order above. Bake at 350 degrees for 40 minutes in a greased bundt pan.
DIABETIC CAKE
2 c. flour
2 tsp. baking powder
1/2 c. butter
1 egg
1 1/2 c. applesauce (Natural style)
1 tbsp. Nutra sweet
1 c. dates, chopped
1 c. pecans, chopped
1 tsp. vanilla
1 tsp. cinnamon
Mix flour and soda, cream butter and add other ingredients, one at a time, mixing after each addition. Turn into greased 9 x 5 inch loaf pan and bake at 350 degrees for 1 hour or less.
DIABETIC SUNSHINE CAKE
1 c. cake flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. cooking oil
3 egg yolks
1/2 c. frozen orange juice,
concentrated
1 tbsp. liquid sweetner
4 egg whites
1/2 tsp. cream of tartar
Sift dry ingredients together. Make a well in dry ingredients and add in order: cooking oil, unbeaten egg yolks, concentrated orange juice and liquid sweetener. Beat until smooth and add cream of tartar to egg whites. Beat until stiff. Add yolk mixture to beaten egg whites and gently fold in until well blended. Do not over mix. Pour into a 9 inch tube pan and bake at 325 degrees for 35 minutes. Serve plain or with fruit sauce or fresh fruit.
DIABETIC FRUIT CAKE
2 c. water
2 c. raisins
2 eggs
1 c. unsweetened apple sauce
2 tbsp. liquid sweetener
3/4 c. oil
1 tsp. baking soda
2 c. flour
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
Cook raisins in the water until the water has cooked out. Add apples, eggs and oil; mix well. Blend in other ingredients which has been sifted together. Add vanilla extract, pour into greased and floured loaf pan. Bake at 350 degrees for 1 hour. Can be frozen.
DIABETIC FRESH APPLE CAKE
1 c. flour
1 c. uncooked rolled oats
Dash salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
3/4 tsp. baking soda
1/3 c. margarine
1 egg
1 tsp. vanilla
1/4 c. Equal sweetener
2 c. diced apple
1/2 c. raisins
1/2 c. chopped nuts
2/3 c. frozen apple juice
concentrate, thawed & undiluted
Combine flour, oats, salt, cinnamon, nutmeg, cloves and baking soda. Set aside. Cream margarine. Add egg, vanilla, apple juice concentrate and Equal. Stir in flour mixture to blend. Add diced apples, nuts and raisins. Spray an 8"x12" baking dish with Pam. Add batter, spreading evenly. Bake 25 to 30 minutes at 350 degrees.
DIABETIC POUND CAKE
2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 tsp. vanilla
1 tsp. soda
1 1/2 tbsp. liquid sugar substitute
4 tbsp. buttermilk
1 c. raisins
1 1/2 c. pecans or mixed nuts
Sift flour and soda together. Add oil, milk and sugar substitute; mix well. Beat eggs and add to rest of ingredients. Beat until well mixed. Pour into a well greased and floured loaf or tube pan and bake at 350 degrees until done, about 1 1/2 hours.
CHOCOLATE CAKE ROLL (DIABETIC)
4 eggs, separated
1/2 tsp. cream of tartar
2 tbsp. SugarTwin
3/4 c. skim milk
2 tsp. vanilla flavoring
1/4 tsp. almond flavoring
3/4 c. all-purpose flour
1/3 c. cocoa
3 tbsp. SugarTwin
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Spray jelly roll pan (15x10x1 inch) with Baker's Joy or grease well and lightly flour pan. Beat egg whites with cream of tartar at high speed until foamy. Add 2 tablespoons SugarTwin, beat until stiff peaks form; set aside. Beat yolks 5 minutes until thick and lemon colored. Blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping sides occasionally. Pour yolk mixture over whites, carefully fold by hand until evenly blended. Pour into pan and bake 7 minutes until done. Set 1 minute; loosen around edges. Invert onto towel, roll with towel from narrow end, leaving open side on bottom. Cool completely on a rack. Unroll; spread cake with Whipped Frosting to within 1/2 inch of edges. Save some frosting for garnish. Roll cake with frosting, decorating top of roll with frosting and toasted almond pieces. Chill until serving time. Cut into 1/2 inch slices. Yield: 12 slices.
WHIPPED FROSTING:
2/3 c. non-dairy cream powder
1/3 c. 2% milk
1 tbsp. Sugar Twin
1/4 tsp. vanilla flavoring
1/4 tsp. other flavoring (brandy,
almond, maple, etc.)
Chill small mixer bowl and beaters in freezer. Add creamer and milk; whip until stiff peaks form, scraping bowl occasionally. Add SugarTwin, flavorings and blend. Refrigerate. Yield: 1 cup.