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Carrot Cake

Ingredients:

refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 c plain nonfat yogurt
3 tablespoons canola oil
1/2 c unsweetened applesauce
1/3 c dark brown sugar, packed
2 tspvanilla extract
2 1/2 c unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 c shredded carrots
4 oz unsweetened crushed pineapple with juice
1/4 c dark raisins

Directions:

Preheat the oven to 400°F. Position the top rack in the center of the oven. Lightly coat a 9 inch bundt pan with cooking spray. Dust with flour and tap out excess. In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla. On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg. Gradually add to egg-applesauce mixture, stirring until incorporated. Stir in the carrots. Drain and reserve the juice from the pineapple. Stir the drained pineapple and raisins into the cake batter. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Slide a thin knife around the edges and center of the cake to loosen it from the pan. Invert onto a rack to cool. When ready to serve, transfer cake to a serving platter.

Makes 20 Servings.

Dietary Exchanges: 1 1/2 Carbohydrate (1 1/2 Bread/Starch)

Nutrients Per Serving:
103 Calories
20% Calories from Fat
2 g Total Fat
0.2 g Saturated Fat
19 g Carbohydrate
3 g Protein
123 mg Sodium
1 g Dietary Fiber

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Individual Lime Cheesecakes

Ingredients:

12 vanilla wafers
3/4 c fat-free cottage cheese
1 pkg (8 oz) Neufchatel cheese, softened
1/4 c + 2 tbsp sugar
2 eggs
1 tbsp grated lime rind
1 tbsp fresh lime juice
1 tsp vanilla extract
1/4 c low-fat vanilla yogurt
2 medium kiwifruit, peeled, sliced, and halved

Directions:

Line 12 muffin pans with paper baking liners. Place 1 vanilla wafer in the bottom of each liner. Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs, lime rind, lime juice, and vanilla. Beat until swooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350°  for 20 minutes or until the cheesecakes are almost set. (Do not overbake) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly. Spread the vanilla yogurt evenly over the cheesecakes, and top each one with kiwifruit slices.

Makes 12 Servings.

Nutrients Per Serving:
129 Calories
7 g Fat
3 g Saturated Fat
13 g Carbohydrates
5 g Protein
51 mg Cholesterol
161 mg Sodium
1 g Fiber

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Diabetic Frankly Fudge

Ingredients:
 
1 c  2% milk          
1 c  water
3/4 c  unsweetened cocoa powder  
1/2 c  sweetener equiv. to sugar**
5 tbsp unflavored gelatin (5 pkg)    
1 tsp artificial brandy extract

Directions:
 
In small saucepan, combine milk and cocoa.  Whisk until there are no lumps of cocoa.  Cook over medium heat, stirring for about 5 min or until thickened.  (This cooks out the raw cocoa taste.)  In another small saucepan, sprinkle gelatin over water; let stand for 5 min to soften. Heat over low heat, stirring, until gelatin dissolves.  Stir into cocoa mixture. Stir in sweetener (artificial sweetener like SugarTwin equivalent to 1/2 cup sugar) and brandy extract.  Remove from heat. Pour into 8 inch square baking dish.  Let stand at room temperature 4 hours or until firm. To remove from pan, cut around edges with a sharp knife.  Place dish in shallow pan of hot water for about 30 seconds just to slightly soften bottom.  Loosen one corner, then quickly flip gel out onto clean cutting surface. With sharp knife, cut evenly in 10 one way and 10 the other way. Place in container, cover and refrigerate.  Will keep up to 1 week in refrigerator.

Makes 100 Servings.
 
Nutrients Per Serving:
3 squares:
13 Calories
2 g Carbohydrate
2 g Protein
 
14 squares:
59 Calories
2 g Fat
7 g Carbohydrate
7 g Protein