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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 tbsp canola oil
1/2 c unsweetened applesauce
1/3 c dark brown sugar, packed
2 tsp vanilla 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
3 g Protein
2 g Total Fat
0.2 g Saturated Fat
19 g Carbohydrate
1 g Dietary Fiber
123 mg Sodium
 

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PUMPKIN PECAN PUDDING

Source: Desserts for Diabetics
Author: Mabel Cavaiani, R. D. with Anne Blocker

Ingredients:

16-oz can solid pack pumpkin
12-oz can evaporated fat-free milk
1/3 c packed brown sugar
2 large eggs
1 to 2 tsp pumpkin pie spice
dry sugar substitute equal to 1/4 c sugar
1/2 tsp salt
1 tsp vanilla extract
1/2 c chopped pecans

Directions:

Place pumpkin, milk (add enough water to it to equal 1 1/2 cups, if necessary), brown sugar, eggs, pumpkin pie spice, dry sugar substitute, salt, and vanilla in a mixer bowl and mix at medium speed until smooth and creamy. Pour into an 8-inch square baking pan that has been sprayed with cooking spray or greased with margarine. Sprinkle pecans evenly over top of pudding. Bake at 325 degrees (300 degrees if you are using a glass baking dish) for about 1 hour, or until a knife comes out clean from the center of the pudding. Cool to room temperature. Cut three by four.

Makes 12 Servings.

Dietary Exchanges: 1 Starch and 1 Fat or 1 Carbohydrate choice

Sugar Per Serving: 1.3 tsp or 5 grams
Low Cholesterol Diets: Omit eggs. Use 1/2 cup egg whites or liquid egg substitute
Low Sodium Diets: Omit Salt.

Nutrients Per Serving:
105 Calories
4 g Fat
14 g Carbohydrate
142 mg Sodium
4 g Protein
47 mg Cholesterol

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CINNAMON ORANGES

Source: The Complete Step-by-Step Diabetic Cookbook
Author: Research Nutritionist of the General Clinical Research Center, School of Medicine and the Registered Dietitians of the Department of Food and Nutrition Services, University Hospital, University of Alabama at Birmingham

Sugar substitute to equal 1/4 c sugar
3/4 tsp ground cinnamon
1/4 tsp ground cloves
4 medium oranges, peeled and thinly sliced
1/4 c water
1/2 tsp rum extract

Combine sugar substitute, cinnamon, and cloves in a small bowl. Arrange half of orange slices in a 1-quart bowl. Sprinkle with half of cinnamon mixture. Add remaining orange slices and remaining cinnamon mixture. Combine water and rum extract. Pour over orange mixture. Cover and chill overnight. Spoon juice over oranges to moisten before serving.

Makes 4 Servings

Dietary Exchanges: 1 Fruit

Nutrients per Serving:
73 Calories
18 g Carbohydrate
1 g Protein
trace of Fat
3 g Fiber
2 mg Sodium
0 mg Cholesterol

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BAKED SPICED PEARS

Source: The Complete Step-by-Step Diabetic Cookbook
Author: Research Nutritionist of the General Clinical Research Center, School of Medicine and the Registered Dietitians of the Department of Food and Nutrition Services, University Hospital, University of Alabama at Birmingham

6 medium pears, peeled and sliced
3/4 c granulated brown sugar substitute
2 tbsp crystallized ginger
1 1/2 tsp rum extract
1/4 tsp ground cinnamon
dash of ground allspice
2 tsp reduced-calorie margarine

Arrange pear slices in an 11x7x2-inch baking dish. Combine brown sugar substitute, ginger, rum extract, cinnamon, and allspice. Sprinkle brown sugar mixture over pears. Dot with margarine. Bake at 350 degrees for 20 minutes. Serve warm or chilled.

Makes 12 Servings

Dietary Exchanges: 1 Fruit

Nutrients per Serving:
56 Calories
13 g Carbohydrate
trace of Protein
1 g Fat
3 g Fiber
44 mg Sodium
0 mg Cholesterol

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ALMOND SUGAR COOKIES

Source: Diet Recipes To-Go
 
5 tbsp margarine 
32 almond slices
1 1/2 tbsp Fructose (Substitute 4 pkts. saccharin or 8 pkts. aspartame or 4 packets acesulfame-K for the fructose. It will not change the exchanges.)
1 tbsp egg white
1/4 tsp almond, anilla, or lemon extract
1 c unbleached flour
1/8 tsp baking soda   
1 pinch cream of tartar

Preheat oven to 350F.  In a medium size bowl, combine margarine and fructose, beating until light and fluffy. Mix in egg white and almond extract.  Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch balls. Place on a nonstick cookie sheet. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie.  Top each cookie with an almond slice. Bake for 8 to 10 minutes, until lightly browned. Transfer wax paper to cool.

Makes 16 (2 Cookie) Servings.

Dietary Exchanges: 1 Bread/Starch and 1 Fat

Nutrients Per Serving:
90 Calories
2 g Protein
10 g Carbohydrate 10 g
4 g Fat
40% Calories From Fat
Trace Dietary Fiber
0 mg Cholesterol
49 mg Sodium

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APPLESAUCE-RAISIN COOKIES

Source: Diet Recipes To-Go
 
1/4 c vegetable oil
1/4 c sugar
1 egg
1 tsp vanilla
1/2 c unsweetened applesauce
1/2 c whole wheat flour
1/2 c unbleached flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp cloves
1/2 c rolled oats
1/2 c raisins – dark or golden
 
Cream the oil and sugar together. Add the egg and beat until light. Blend the vanilla and applesauce. Stir the flours, baking powder, baking soda, cinnamon, cloves, oats, and raisins into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly oiled baking sheets. Bake at 375 F for 10 minutes, cool on a wire rack.

Makes 24 Cookies.

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

Nutrients Per Serving:
56 Calories
10 g Carbohydrate
1 g Protein
2 g Fat
47 mg Sodium