For diabetics or others watching their sugar-intake, here are 3 great cake ideas. And the greatest component is that non-diabetics shall also like these tasty treats. No need to make a diabetic cake and a regular cake when you deliver these recipes. These cakes are good for babies who are diabetic or are on sugar-restricted diets,too. Try our Tasty Pineapple Cake, Banana Split Cake or Peach Cake currently and release your family and colleagues a no-sugar-added treat.
TASTY PINEAPPLE CAKE
1/2 cup salt-free butter
2 1/4 glasses Equal Sugar-Lite, divided
2 eggs or 1/2 cup egg substitute
1 1/2 glasses flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup fat-free milk
4 slices unsweetened canned pineapple, drained on a cardboard towel
non-stick fruit baking spray
1/2 cup unsweetened pineapple juice
Preheat stove to 350 degrees. Spray a 6-cup Bundt pot with baking spray and set aside.
In a large mixing bowl, combine margarine and 3 tablespoons Equal until light and fluffy. Sum remaining Equal, except for two tablespoon. Sum eggs, 1 at a time, beating well at moderate velocity of an electric mixer. Combine flour, baking powder, baking soda, and salt. Sum to the creamed mix alternately with milk, beginning and ending with the wheat mixture. Beat at little velocity subsequent to each addition. Slice pineapple into 1/2-inch pieces and gently fold into the batter. Spoon batter into the prepared Bundt pan. Tap below to remove space bubbles. Fry 45-50 periods or until a wooden toothpick inserted within the center returns out clean.
While cake is baking, combine pineapple sip and the reserved two tablespoon Equal. Stir well to be sure Equal is dissolved. When cake is removed from the oven, immediately pour mix over the cake. Let cake stand in pot for six minutes. Remove from pot and cold cake boxes rack.
12 servings. Each serving equals about 130 calories, 17 g carbs and 4 g protein
BANANA SPLIT CAKE
Crust: 3 glasses graham cracker crumbs
1 stick unsalted butter, melted
Filling: 4 mini pkgs sugar-free chocolate pudding mix
3 cans fat-free evaporated milk
Topping: 3 moderate bananas, sliced
1 large can crushed pineapple in its own juice
1 carton sugar-free whipped topping
3 tbsp chopped walnuts or pecans
3 tbsp sugar-free tasty things syrup (I recommend Russel Stover brand)
Mix pudding and milk together until thickened. Chill within the refrigerator while creating the crust. To make crust, combine graham crackers and margarine together and press onto the bottom of a 9 x 13-inch pan. Remove filling from refrigerator and spread over top of crust. Sum topping components one at a time within the order listed. Refrigerate until serving time.
PEACH CAKE
1 container sugar-free simple cake mix
1 1/4 glasses water
1/3 cup canola oil
3/4 cup egg substitute
1 mini container sugar-free peach gelatin
Preheat stove to 350 degrees. Lightly spray a 9x13-inch baking pot with non-stick fruit spray. in a large mixing bowl, beat together cake mix, water, oil, egg substitute and hard gelatin with electric mixer, on little speed, about 30 seconds until blended. Increase velocity to moderate and beat 3 periods longer. Pour batter into prepared pan. Fry 35-40 periods until lightly browned and a toothpick inserted within the center returns out clean. Remove from stove and cold until barely warm. Lay a fancy cardboard doily on top of cake and sprinkle with sugar-free powdered sugar to decorate.
To make sugar-free powdered sugar:
Put 3/4 cup of Splenda Granular and 3 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sweetener and only 5 carbs per tablespoon.
Enjoy!
No comments:
Post a Comment