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Reply
| | From:  Genie· (Original Message) | Sent: 10/31/2007 5:25 AM |
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Reply
| | | From: Genie· | Sent: 4/5/2008 8:06 PM |
| BLUEBERRY CRUMB CAKE
Yield: 9 to 12 servings
"1001 Delicious Desserts for People with Diabetes"
INGREDIENTS:
- 4 tablespoons margarine
- 1 egg
- 5-1/2 teaspoons Equal for Recipes or 18 packets Equal
sweetener
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup reduced-fat buttermilk
- 1/2 teaspoon vanilla
- Blueberry Crumb Topping (recipe follows)
DIRECTIONS:
Beat margarine, egg, and Equal for Recipes in medium bowl until
smooth. Mix in combined flour, baking powder, baking soda, salt,
and cinnamon alternately with combined buttermilk and vanilla,
beginning and ending with dry ingredients. Pour batter into
greased and floured 8-inch square cake pan; sprinkle Blueberry
Crumb Topping evenly over batter. Bake at 350*F. until toothpick
inserted in cake comes out clean, 35 to 40 minutes. Serve warm.
BLUEBERRY CRUMB TOPPING
Ingredients:
- 1/3 cup all-purpose flour
- 3-1/2 teaspoons Equal for Recipes
or 12 packets Equal sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon maple extract
- 4 tablespoons cold margarine, cut into pieces
- 1 cup fresh, or frozen, blueberries
Directions:
Combine flour, Equal for Recipes, and cinnamon in small bowl;
sprinkle with maple extract. Cut in margarine until mixture
resembles coarse crumbs. Add blueberries and toss.
Nutritional Information Per Serving (1/9 of recipe): Calories:
196, Fat: 11 g, Cholesterol: 24 mg, Sodium: 358 mg, Protein: 6.5
g, Carbohydrate: 18 g
Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Fat
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Reply
| | | From: Genie· | Sent: 4/29/2008 3:12 AM |
| SUNSHINE ORANGE CAKE
Yield: Makes 12 servings
Source: Kansas Wheat Commission
Notes: A carb-controlled dessert the whole family can enjoy.
INGREDIENTS
- 1/3 cup margarine
- 1/4 cup brown sugar replacement (Sugar Twin Brown)
- 1 teaspoon sugar replacement (Splenda or Sugar Twin)
- 1 large egg
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/3 cup raisins, or finely chopped fresh apple
- 1 teaspoon grated orange zest (peel)
- 2/3 cup unsweetened orange juice
DIRECTIONS
Preheat oven to 350F. Lightly coat an 8x8x2-inch
baking pan with cooking spray.
In a mixing bowl, combine margarine, sweeteners
and egg. Beat on medium speed 2-3 minutes;
scraping sides of bowl as necessary.
In medium bowl, sift together flour, baking powder,
baking soda and cinnamon. Stir in raisins or apples and
orange zest. Add to first mixture, alternating with the
orange juice, beginning and ending with the flour mixture.
Pour the batter into the prepared pan. Bake 18-20 minutes,
or until a wooden pick inserted in center comes out clean.
Cool cake in pan on wire rack.
Nutrition Information Per Serving:
120 calories, 6 g total fat, 25 mg cholesterol, 150 mg sodium,
15 g total carbohydrate, .5 g dietary fiber, 2 g protein
Diabetic Exchanges: 1 Bread/Starch, 1 Fat
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Reply
| | | From: Genie· | Sent: 5/8/2008 1:26 AM |
Diabetic Sunshine Orange Cake Yield: Makes 12 servings
Ingredients - 1/3 cup margarine
- 1/4 cup brown sugar replacement (Sugar Twin Brown)
- 1 teaspoon sugar replacement (Splenda or Sugar Twin)
- 1 large egg
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/3 cup raisins, or finely chopped fresh apple
- 1 teaspoon grated orange zest (peel)
- 2/3 cup unsweetened orange juice
Directions - Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan with cooking spray.
- In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.
- In medium bowl, sift together flour, baking powder, baking soda and cinnamon. Stir in raisins or apples and orange zest. Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
- Pour the batter into the prepared pan. Bake 18-20 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
Calories: 120
Protein: 2 g
Sodium: 150 mg
Cholesterol: 25 mg
Fat: 6 g
Carbohydrates: 15 g
Exchanges: 1 Bread/Starch, 1 Fat
Source: Kansas Wheat Commission
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Reply
| | | From: Genie· | Sent: 5/27/2008 5:19 AM |
Lemon Poppy Seed Cake Makes: 1 Cake (9 Servings) Ingredients - 1 cup all-purpose flour
- 1/2 cup sugar
- 1/3 cup poppy seeds
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup margarine, melted
- 2 large egg whites, or 1/4 cup egg substitute
- 1/2 cup fat-free milk
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar
Directions - Preheat the oven to 350 degrees F. Prepare a 9-inch-square baking pan with nonstick pan spray.
- Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.
- Add the margarine, egg whites, milk, lemon juice, zest, and vanilla. Mix just until the dry ingredients are moistened. Pour into the prepared pan. Bake 30 minutes, or until the cake springs back when the center is lightly pressed.
- Cool on a wire rack. Sift powdered sugar over the cake. Cut into 3-inch squares to serve.
Calories: 183
Protein: 4 g
Sodium: 242 mg
Fat: 7 g
Carbohydrates: 26 g
Exchanges: Other Carbohydrate: 1-1/2, Fat: 1-1/2
Source: The New Family Cookbook For People with Diabetes
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Reply
| | | From: Genie· | Sent: 6/19/2008 4:00 PM |
Chocolate filled Cake roll - Diabetic Cake Recipes Servings: 12 slices Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet 'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package (1.4 ounces) sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
1. Preheat oven to 400F.
2. Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
3. Beat eggs in a large bowl with electric mixer until fluffy.
4. Sprinkle sugar, Sweet 'n Low and vanilla over eggs; continue beating for 2 minutes.
5. Sift flour, cornstarch, and baking powder together.
6. Sprinkle half the mixture over batter; fold in with spatula.
7. Repeat with remaining flour mixture.
8. Spread batter evenly in pan.
9. Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
10. Arrange a towel on work surface and cover with aluminum foil.
11. Loosen edges of cake; unmold on foil.
12. Roll cake jelly roll style, using towel as a guide.
13. Leave cake rolled until it cools into jelly roll shape.
14. To make filling, blend milk with pudding mix according to package directions.
15. Refrigerate pudding until it thickens.
16. Unroll cake, spread evenly with pudding, and reroll.
17. Lightly sprinkle sugar-free cocoa over the top to decorate.
18. Cut into 1" slices and serve. Nutritional Information Per Serving:
Calories: 122; Cholesterol: 92mg; Fat: 2 grams;
Carbohydrates: 21 grams; Sodium: 197mg
Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch | |
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Reply
| | | From: Genie· | Sent: 7/6/2008 3:56 AM |
Fresh Fruit Clafouti Yield: 1 Cake (6 servings) Ingredients - 1-1/2 cups slice ripe nectarines, plums, peaches, or pitted cherries (about 10 ounces cut fruit)
- 2/3 cup fat-free evaporated milk
- 1 large egg, beaten, or 1/4 cup egg substitute
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon nutmeg, preferably freshly grated
- 1/8 teaspoon salt
- 1 tablespoon sifted powdered sugar
Directions - Preheat the oven to 375 degrees F. Prepare an 8-inch glass pie plate with non-stick pan spray. Layer the fruit in the pie plate.
- Combine the milk, egg, flour, sugar, vanilla, nutmeg, and salt in a food processor. Process until smooth; pour over the fruit.
- Bake 35 to 40 minutes, or until puffed and golden brown. Serve warm or at room temperature. At serving time, sprinkle with powdered sugar and cut into 6 slices.
Calories: 92
Protein: 4 g
Sodium: 92 mg
Cholesterol: 36 mg
Fat: 1 g
Carbohydrates: 17 g
Exchanges: 1 Other Carbohydrate
Source: The New Family Cookbook for People with Diabetes
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Reply
| | | From: Genie· | Sent: 7/9/2008 3:56 AM |
Cranberry Nut Tea Cake Yield: 1 Cake (9 Servings) Ingredients - 1-3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup orange juice
- 1/3 cup plus 2 tablespoons canola or corn oil
- 1 large egg
- 1/2 cup fresh or thawed frozen cranberries, chopped
- 1/2 cup chopped walnuts
- 1 teaspoon grated orange zest
- 1 tablespoons powdered sugar
Directions - Preheat the oven to 375 degrees F. Prepare an 8-inch square baking pan with non-stick pan spray.
- Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl; mix to blend. Stir in the orange juice, oil, and egg. Fold in the cranberries, walnuts, and orange zest.
- Pour the batter into the prepared pan. bake for 25 to 30 minutes, until the top is firm and an inserted toothpick or knife comes out clean. Cool on a wire rack.
- Before serving, sift powdered sugar on top of the cake and cut it into nine 2-1/2 inch squares.
Calories: 299
Protein: 4 g
Sodium: 218 mg
Cholesterol: 24 mg
Fat: 16 g
Carbohydrates: 35 g
Exchanges: 2-1/2 Other Carbohydrate, 2-1/2 Fat
Source: The New Family Cookbook for People with Diabetes
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Reply
| | | From: Genie· | Sent: 7/15/2008 4:05 AM |
| LIGHT LEMON CAKE
Yield: 20 servings
Source: "Diabetic Dream Desserts"
INGREDIENTS
- 1 box (1 pound, 2.25 ounces) white or lemon cake mix
- 1 cup water
- 1/2 cup nonfat or light sour cream
- 1/2 cup fat-free egg substitute
- 2 packages (4-serving size each) sugar-free lemon gelatin mix
- 1 cup boiling water
- 1 cup cold tap water
Frosting:
- 2 cups nonfat or light whipped topping
- 3/4 cup light lemon yogurt
DIRECTIONS
Preheat the oven to 350 degrees F.
Place the cake mix, water, sour cream, and egg substitute
in a large bowl and beat with an electric mixer for 2 minutes.
Coat a 9-by-13 inch pan with cooking spray and spread the
mixture evenly in the pan. Bake for about 30 minutes, or
just until the top springs back when lightly touched and
a wooden toothpick inserted in the center of the cake comes
out clean. Let the cake cool to room temperature. Then,
using a fork, poke holes in the cake at 1/2-inch intervals.
Place the gelatin mix in a medium bowl and add the boiling
water. Whisk for 2 minutes or until the gelatin is completely
dissolved. Stir in the cold water. Slowly pour the gelatin
mixture over the cake, allowing it to be absorbed. Cover
and refrigerate for at least 3 hours.
To make the frosting, place the whipped topping in a small
bowl and fold in the yogurt. Spread the frosting over the
cake and chill for an additional hour before serving.
Nutritional Information Per Serving (1/20 of recipe):
Calories: 138, Carbohydrate: 26 g, Cholesterol; 0 mg,
Fat: 2.3 g, Fiber: 0.2 g, Protein: 3.1 g, Sodium: 218 mg, Calcium: 60 mg
Diabetic Exchanges: 2 Carbohydrate, 1/2 Fat
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Reply
| | | From: Genie· | Sent: 7/26/2008 7:58 PM |
| ANGEL PECAN CUPCAKES
Yield: 12 servings
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals
INGREDIENTS
- 2 eggs, separated
- 1/4 cup hot tap water
- 1 teaspoon pure vanilla extract
- 3/4 cup fructose
- 1/8 teaspoon salt
- 1/2 cup cake flour
- 3/4 teaspoon low-salt baking powder
- 1/2 cup chopped pecans
DIRECTIONS
Preheat the oven to 325 degrees F.
In a medium bowl, with an electric mixer, beat egg yolks,
hot water, and vanilla together until very thick and pale.
Slowly beat in 1/2 cup fructose and set aside. In a small
bowl, beat egg whites until foamy. Add salt, and continue
beating until whites hold soft peaks.
Gradually add remaining 1/4 cup fructose to egg whites,
beating until stiff but not dry. Stir 1/3 of whites into
yolks, and sift flour and baking powder over egg mixture.
Add pecans and remaining whites, and gently fold until blended.
Place 12 paper liners in a 12-cup muffin pan. Spoon batter
evenly into cups, and bake for 20 minutes or until a
toothpick inserted into a cupcake comes out clean.
Nutritional Information Per Serving (1 cupcake):
Glycemic Index: 30, Glycemic Load: 6, Calories: 112, Protein: 3 g,
Carbohydrate: 20 g, Dietary Fiber: Less than 1/2 g, Fat: 4 g,
Saturated Fat: Less than 1 g, Cholesterol: 35 mg, Sodium: 27 g
Diabetic Exchanges: 1-1/2 Starch
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Reply
| | | From: Genie· | Sent: 8/29/2008 2:52 AM |
| PETITE FRUITCAKES
Yield: 36 servings
Source: "1,001 Delicious Desserts for People with Diabetes"
INGREDIENTS
- 1-1/2 cups halved red and green glaceed cherries
- 1-1/2 cups halved red and green glaceed pineapple wedges
- 3/4 cup glaceed citron, or orange, peel
- 1 cup chopped pecans
- 1/3 cup water
- 1/2 teaspoon sherry extract
- 1/2 cup margarine, softened
- 1/2 cup packed light brown sugar
- 3 eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
DIRECTIONS
Combine glaceed fruit, pecans, and sherry in
a bowl; let stand 15 minutes.
Combine remaining ingredients in large bowl; beat
on low speed until blended. Beat at high speed
2 minutes. Stir in fruit mixture.
Spoon mixture into greased miniature muffin tins.
Bake at 275 degrees F. until wooden pick inserted in
center comes out clean, about 45 minutes. Cool on wire rack.
Line airtight containers with cheesecloth soaked in
dry sherry extract; arrange fruitcakes in container and
cover with cheesecloth. Refrigerate up to 2 months.
Nutritional Information Per Serving (1/36 of recipe):
Calories: 102, Fat: 5.1 g, Cholesterol: 17.7 g,
Sodium: 66 mg, Protein: 1.2 g, Carbohydrate: 13.3 g
Diabetic Exchanges: 1/2 Fruit, 1/2 Bread, 1 Fat
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Reply
| | | From: Genie· | Sent: 8/31/2008 6:44 PM |
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LEMON PUDDING CAKE
Yield: 4 servings
Source: "1,001 Delicious Desserts for People with Diabetes"
INGREDIENTS
- 3 tablespoons flour
- 3-1/2 teaspoons Equal for Recipes
or 12 packets Equal sweetener
- 1/4 teaspoon salt
- 2 pinches ground nutmeg
- 1 cup fat-free milk
- 2 egg yolks
- 3 tablespoons lemon juice
- 2 egg whites, beaten to stiff peaks
DIRECTIONS
Combine flour, Equal for Recipes, salt, and nutmeg in
medium bowl. Beat milk, egg yolks, and lemon juice in
small bowl until well blended; add to dry ingredients,
beating well. Fold in egg whites.
Pour mixture into lightly greased 1-quart souffle dish
or casserole. Place in small roasting pan on middle oven
rack and pour 1 inch hot water into pan. Bake at
350 degrees F. until top is set and sharp knife inserted
halfway between center and edge comes out clean, 50 to 60 minutes.
Remove souffle dish from hot water; cool on wire rack. Serve warm.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 95, Fat: 2.7 g, Cholesterol: 107.6 mg,
Sodium: 209 mg, Protein: 8.7 g, Carbohydrate: 8.7 g
Diabetic Exchanges: 1/2 Bread, 1 Meat
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Reply
| | | From: Genie· | Sent: 10/6/2008 5:56 PM |
| Chunky Apple Cake
1 c. all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 c. granulated sugar
3 tbsp. stick margarine, softened
1 egg
2 tbsp. low-fat milk (1%)
2 large baking apples, cored and sliced (3 cups)
1 tsp. granulated sugar
1/2 tsp. ground cinnamon
Pre-heat the oven to 350 degrees. Spray an 8x8x2
baking pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, nutmeg,
cinnamon and salt.
In another medium bowl, with an electric mixer at
medium speed, beat the sugar and margarine together
until fluffy (about 2 minutes). Beat in the egg and
milk until smooth, about 1 minute. Add the flour
mixture to the margarine mixture in thirds, beating
until smooth (about 2 minutes). With a large spoon,
stir in the apples until evenly distributed. Spread
the batter in the prepared pan.
In a small bowl combine the sugar and cinnamon for the
topping, then sprinkle evenly on the batter. Bake
until brown and the sides start to pull away from the
sides of the pan, approximately 40-45 minutes.
Exchanges:
1 1/2 carbohydrates
1/2 fat
Recipes courtesy of the American Diabetes Association
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