DIABETIC DATE CAKE

1/2 c. butter
1 tbsp. liquid sweetener or 1/2 c. sugar
1 egg
1 c. finely sliced dates or raisins
1 1/2 c. diabetic applesauce
1 c. chopped pecans (optional)
1/4 tsp. cloves
1 tsp. vanilla
2 c. flour
2 tsp. soda
1/2 tsp. cinnamon

Cream butter, egg and applesauce. Add liquid sweetener and vanilla. Sift dry ingredients together; add to creamed mixture. Beat until well blended. Turn into loaf pan and bake at 350 degrees for 1 hour.

DIABETIC DATE - NUT CAKE

1 c. butter
1 tbsp. sucaryl
1 egg
1 c. dates, finely diced
1 1/2 c. or 2 sm. cans diabetic applesauce
1 c. pecans, coarsely chopped
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
2 c. flour
2 tsp. soda

Cream butter, add egg, sucaryl and vanilla which has been beaten together. Sift dry ingredients together and add to other mixture. Beat at medium speed until well blended. Turn into buttered loaf pan and bake at 350 degrees for 1 hour.

Orange Cake Diabetic

Ingredients:
1/3 cup reduced calorie margarine, melted
1/4 cup granulated brown sugar substitute
1 tsp. powdered sugar substitute
1 egg
1 1/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
2/3 cup unsweetened orange juice
Vegetable cooking spray

Combine margarine, sugar substitutes and egg. Beat at high speed with an electric mixer for 2 minutes. Combine flour, baking powder, soda and cinnamon, stirring to blend. Add flour mixture to creamed mixture alternately with orange juice, beginning and ending with the flour. Beat at low speed after each addition. Spoon batter into an 8 inch square pan coated with cooking spray. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean when inserted. Note: You can make two of these and layer them if you wish or bake them in round pans instead. 9 servings.
118 calories, 19 grams carbo, 3 gm protein, 3 gm fat, 257 mg sodium, 30 mg cholesterol.

Diabetic Chocolate Cake

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    6 tablespoons reduced-calorie stick margarine
    1/4 cup unsweetened cocoa powder
    1/2 teaspoon chocolate extract
    1 cup plus 2 tablespoons all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/4 cup plus 2 tablespoons granulated sugar
    12 packets or 4 teaspoons bulk Sweet'n Low granulated sugar substitute, divided
    1/4 cup liquid egg substitute
    2 teaspoons vanilla extract
    1 teaspoon grated orange peel
    1/2 cup buttermilk
    2 large egg whites, at room temperature
    1/4 teaspoon cream of tartar

       1. Preheat oven to 325 degrees F. Spray bundt pan with nonstick cooking spray; set aside. In small saucepan
   over medium heat, melt 2 tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside
   to cool. Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside.

       2. In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet'n Low
   (or 3 teaspoons bulk), egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture
   alternately with buttermilk, beginning and ending with flour and beating well after each addition.

       3. In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining
   Sweet'n Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until wooden toothpick inserted
   in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack.

    Makes 12 servings.

    Serving size: 1/12 recipe
    Yield: 12
    Exchanges: 1 Starch, 1 Fat
    Nutrition:  112 Calories, 3 g Protein, 18 g Carbo, 4 g Fat

Diabetic Cheesecake

1 (3 oz.) box sugar-free gelatin, any flavor
1 c. warm water
8 oz. light cream cheese
1 pkg. DZerta topping, whipped according to directions
2 c. graham cracker crumbs
22 pkgs. Sweet'N Low
7 T. stick margarine

Dissolve gelatin in warm water; set aside to cool. Stir together 6 packages Sweet'N Low with graham cracker crumbs. Add melted margarine. Press 2 cups of crumb mixture firmly into 9-by-13-inch pan, reserving remainder of crumbs for topping.

Cream 16 packages of Sweet'N Low with cream cheese; stir in whipped topping and combine with cooled gelatin mixture. Pour mixture over crust and sprinkle with remaining cracker crumbs.

Chill for 3-4 hours. (Has 37 calories per square; also freezes well.)

 

Ingredients

3/4   cup finely crushed graham crackers

2  tablespoons margarine or butter, melted

1  15-ounce carton low-fat ricotta cheese

1  8-ounce tub fat-free cream cheese

1  cup canned pumpkin

1/2  cup skim milk

1  envelope unflavored gelatin

2  teaspoons finely shredded orange peel (set aside)

1/2  cup orange juice

1/3  cup granulated sugar

1/3  cup packed brown sugar

2  teaspoons vanilla

1  teaspoon pumpkin pie spice

Light whipped dessert topping (optional)

Pumpkin pie spice (optional)

 

 

 

Directions

1. For crust, in a medium mixing bowl stir together the crushed graham crackers and melted margarine or butter until crackers are moistened. Press mixture onto bottom of a 9-inch springform pan. Refrigerate while preparing filling.

2. For filling, in a food processor bowl or blender container combine half of the ricotta cheese, half of the cream cheese, half of the pumpkin, and half of the milk. Cover and process or blend until smooth. Transfer to a large mixing bowl. Repeat remaining ricotta, cream cheese, pumpkin, and milk.

3. In a small saucepan sprinkle the gelatin over orange juice; let stand 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir into pumpkin mixture. Stir in the orange peel, granulated sugar, brown sugar, vanilla, and the pumpkin pie spice. Pour mixture into chilled crust. Cover; refrigerate for at least 4 hours or until firm.

4. To serve, loosen crust from sides of pan; remove sides of pan. Cut into wedges. If desired, garnish with whipped topping and sprinkle with additional pumpkin pie spice.

Makes 12 servings.

Exchanges: 1-1/2 Starch, 1 Lean Meat

Nutrition facts per serving: calories: 142 total fat: 2g saturated fat: 0g cholesterol: 7mg sodium: 214mg carbohydrate: 23g fiber: 1g protein: 11g

FLOURLESS CHOCOLATE CAKE (Diabetic)

6 tablespoons margarine
10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or
  1 1/2 cups Equal® Spoonful�?/FONT>
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot
  spreadable fruit
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
2 teaspoons instant espresso coffee crystals
1/8 teaspoon salt
1 egg yolk
Rich Chocolate Glaze (optional, recipe follows)
1 teaspoon vanilla

Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in
small saucepan, whisking frequently, until chocolate is almost melted.
Remove pan from heat; continue whisking until chocolate is melted and mixture
is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth.

Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate
mixture into egg whites; fold in combined flour and salt.

Lightly grease bottom of 9-inch round cake pan and line with parchment or
baking paper. Pour cake batter into pan.

Bake in preheated 350*F (175*C) oven until cake is just firm when lightly touched,
18 to 20 minutes and toothpick comes out clean (do not overbake). Carefully
loosen side of cake from pan with small sharp knife, which will keep cake from
cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until
chilled, 1 to 2 hours.

Remove cake from pan and place on serving plate. Spread with Rich Chocolate
Glaze, if desired. Garnish with light whipped topping, chocolate drizzle and/or
raspberries, if desired.

Makes 12 servings
Nutrition information per serving: 139 cal., 3 g pro., 11 g carbo, 11 g fat, 18 mg chol.,
108 mg sodium.
Food Exchanges: 1/2 bread, 2 fat.

Rich Chocolate Glaze
1/4 cup skim milk
2 ounces unsweetened chocolate, cut into small pieces
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or
  1/2 cup Equal® Spoonful�?/FONT>

Heat milk and chocolate in small saucepan, whisking frequently, until almost
melted; remove from heat and whisk until chocolate is melted and smooth.
Whisk in Equal®

Cool to room temperature; refrigerate glaze, if necessary, until thickened
enough to spread.

Nutrition information per serving: 30 cal., 1 g pro., 3 g carb., 3 g fat, 0 mg chol.,
3 mg sodium.
Food Exchanges: 1/2 fat.

BANANA CHOCOLATE PUDDING CAKE
  
       Yield: 6 servings
 
     3/4 c  Cake flour
     1/3 c  Nonfat dry milk powder
       1    Env. (4 svgs) low cal
            -chocolate pudding mix
       1 ts Baking powder
       4    Eggs, separated
       1 tb Lemon juice
       2 tb Sugar
     1/2 c  Evap skim milk
     1/2 ts Vanilla
       1 ds Salt
     1/2 c  Thawed cool whip (or use my
            -mock cool whip recipe)
       2 md Bananas
 
   From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo
   Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt. calories,
   per serving. Designed for Week 4 or later.
  
   1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray
   sides with Pam.
  
   2. Onto wax paper, sift together flour, dry milk, pudding mix, and baking
   powder; set aside.
  
   3. In large mixing bowl, combine egg yolks and sugar; using electric mixer,
   beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture
   and milk; add vanilla. Beat a med-high til mixture is combined.
  
   4. In separate bowl, using clean beaters, beat egg whites with salt til
   stiff peaks form. Gently stir 1/4 of beaten egg whites into batter;
   carefully fold in remaining egg whites.
  
   5. Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out
   clean.
  
   6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool.
  
   7. Remove wax paper from cooled cake; transfer cake to serving platter and
   spread top with Cool Whip. Peel and slice bananas; transfer slices to small
   bowl, add lemon juice, and toss gently. Decoratively arrange banana slices
   over whipped topping. To serve, cut cake into 8 equal pieces

Diabetic Cheesecake

1 (3 oz.) box sugar-free gelatin, any flavor
1 c. warm water
8 oz. light cream cheese
1 pkg. DZerta topping, whipped according to directions
2 c. graham cracker crumbs
22 pkgs. Sweet'N Low
7 T. stick margarine

Dissolve gelatin in warm water; set aside to cool. Stir together 6 packages Sweet'N Low with graham cracker crumbs. Add melted margarine. Press 2 cups of crumb mixture firmly into 9-by-13-inch pan, reserving remainder of crumbs for topping.

Cream 16 packages of Sweet'N Low with cream cheese; stir in whipped topping and combine with cooled gelatin mixture. Pour mixture over crust and sprinkle with remaining cracker crumbs.

Chill for 3-4 hours. (Has 37 calories per square; also freezes well.)