Thyme-fig Fruitcake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Fruits | Cakes, Diabetic | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Unsweetened apple juice |
| 1/2 | t | Dried thyme |
| 1 | c | Finely chopped dried figs |
| 1 1/4 | c | Flour |
| 1/4 | c | Cornmeal |
| 2 | t | Baking powder |
| 1/4 | t | Baking soda |
| 6 | T | Vegetable oil |
| 2 | T | Sugar |
| 1 | Egg | |
| 1/4 | c | Pine nuts, toasted |
| 1/12 | ipe – 190 calories, 1 bread 1 fruit 1 1/2 fat exchange 27 |
INSTRUCTIONS
Combine the apple juice, thyme, and figs in a bowl. Set aside for 10 minutes. Stir together the flour, cornmeal, baking powder, and baking soda in a bowl. Beat the oil, sugar and egg until well blended. Pour the egg mixture into the flour. Add the pine nuts and fig mixture. Beat well. Pour the batter into an oiled and floured 9-inch round (or 8 inch square) baking pan. Bake in 350 F oven for 40 to 50 minutes. Cool for 5 minutes in the pan. Remove from pan and cool thoroughly. grams carbohydrate, 3 grams protein, 8 grams fat 66 mg sodium, 156 mg potassium, 23 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 188
Calories From Fat: 84
Total Fat: 9.7g
Cholesterol: 15.5mg
Sodium: 116.3mg
Potassium: 139.3mg
Carbohydrates: 23.7g
Fiber: 1.9g
Sugar: 9.2g
Protein: 2.9g