Skip to content Skip to sidebar Skip to footer


Source: Diabetes & Heart Healthy Cookbook


Cocoa Applesauce Cake


Ingredients:


Vegetable oil spray
1 1/4 cups whole-wheat pastry flour or all-purpose flour
1/4 cup uncooked regular or quick-cooking oats
1/3 cup sugar
1/3 cup unsweetened cocoa powder
1/2 tablespoon baking powder
1 teaspoon baking soda
1 cup fat-free or low-fat buttermilk
2/3 cup unsweetened applesauce
Egg substitute equivalent to 2 eggs, or 2 large eggs
3 tablespoons canola oil
1 teaspoon vanilla extract


Directions:


Preheat the oven to 350 degrees. Lightly spray an 11 x 7 x 2-inch glass baking dish with vegetable oil spray. In a medium bowl, stir together the flour, oats, sugar, cocoa, baking powder, and baking soda. In a large bowl, whisk together the remaining ingredients. Stir the flour mixture into the buttermilk mixture until just combined. Spread the batter in the prepared pan. Bake for 40 to 45 minutes, or until the cake springs back when gently touched in the center and a wooden toothpick inserted in the center comes out clean. Let cool completely in the pan on a cooling rack before cutting.


Makes 24 servings.


Dietary Exchanges: 1/2 Fat, 1/2 Carbohydrate


Nutrients Per Serving:
64 Calories
19 Calories from Fat
2 g Total Fat
0.2 g Saturated Fat
0.6 g Polyunsaturated Fat
1.1 g Monounsaturated Fat
0 mg Cholesterol
96 mg Sodium
10 g Total Cholesterol
1 g Dietary Fiber
4 g Sugars
2 g Protein


******************************************


Devil’s Food Cupcakes with Cream Cheese Topping


Ingredients:


Vegetable oil spray
18.25- ounce package devil’s food cake mix
Whites of 6 large eggs, or egg substitute equivalent to 3 eggs
2 2.25-ounce jars of baby food pureed carrots
1 1/3 cups cold coffee, or 1 1.3 cups water and 1 1/4 teaspoon instant coffee granules


Cream Cheese Topping:


4 ounces light tub cream cheese
3 tablespoon confectioner’s sugar
2 tablespoons fat-free milk
1/2 teaspoon vanilla extract
1 cup frozen fat-free or light whipped topping, thawed


Directions:


Preheat oven to 325 degrees. Lightly spray two 12-cup nonstick muffin pans with vegetable oil spray. In a large mixing bowl, stir together the cake mix, egg whites, carrots, and coffee. Using an electric mixer, beat on low for 30 seconds to blend slighly. Increase the speed to medium and beat for 2 minutes. Spoon the batter into the muffin cups. Bake for 20 minutes, or until a wooden toothpick inserted in the center comes out clean. Put the pans on cooling racks and let stand for 15 minutes. Remove the cupcakes from the pans and let cool completely. Meanwhile, in a medium mixing bowl, combine the cream cheese, confectioners’ sugar, milk, and vanilla. Using an electric mixer, beat on medium speed until smooth. Using a rubber spatula, fold in the whipped topping. Cover and refrigerate until needed. Top each cooled cupcake with 1 tablesppon topping.


Makes 24 servings.


Dietary Exchanges: 1 1/2 Carbohydrate


Nutrients Per Serving:
110 Calories
18 Calories from Fat
2 g Total Fat
0.9 g Saturated Fat
0.0 g Polyunsaturated Fat
0.7 g Monounsaturated Fat
2 mg Cholestrol
203 mg Sodium
20 g Total Carbohydrate
1 g Dietary Fiber
12 g Sugars
3 g Protein


******************************************


Angel-Food Trifle


Ingredients:


1-pound package fat-free angel food cake mix or 6-inch-diameter angel food cake
3 cups fat-free milk
2 1/5-to 1/7-ounce packages instant fat-free, sugar-free vamilla pudding mix (4-serving size)
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 tablespoon sugar
1 tablespoon sweet marsala, cream sherry, or fresh orange juice
1/4 cup melted all-fruit seedless raspberry spread
1 1/2 cups frozen fat-free or light whipped topping, thawed
1/2 teaspoon vanilla extract


Directions:


Prepare the cake and let it cool using the package directions. Meanwhile, pour the milk into a medium bowl. Add the pudding mix. Using a whisk or electric mixer, beat on low speed for 2 minutes. If not using the pudding immediately, put plastic wrap directly on it and refrigerate. (Both the cake and the pudding can be made up to a day before assembly.) In a large bowl, stir together the strawberries, blueberries, raspberries, sugar, and marsala. When the cake is completely cool, cut or tear enough 1/2- to 3/4-inch cubes of cake to measure 3 cups. Wrap the remaining cake in plastic wrap or aluminum foil to use another time. To assemble, put half the cake cubes in a 2 1/2-quart glass bowl. Drizzle with 2 tablespoons fruit spread. Top with half the fruit mixture, followed by half the pudding. Repeat. In a medium bowl, stir together the whipped topping and vanilla, Gently spread over the pudding. Cove the bowl with plastic wrap. Refrigerate until ready to serve, up to 24 hours.


Makes 12 servings.


Dietary Exchanges: 1 1/2 Carbohydrate


Nutrients Per Serving:
122 Calories
2 Calories from Fat
0 g Total Fat
0.1 g Saturated Fat
0.1 g Polyunsaturated Fat
0.1 g Monosaturated Fat
1 mg Cholestrol
380 mg Sodium
26 g  Total Carbohydrate
2 g Dietary Fiber
13 g Sugars
3 g Protein