| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Dutch |
Cakes, Diabetic |
28 |
Slices |
INGREDIENTS
| 3 |
c |
Water, divided |
| 1 1/4 |
c |
Raisins |
| 2 1/2 |
c |
Unsweetened applesauce |
| 3 |
|
Eggs, beaten ** |
|
|
Sugar substitute to eqaul 1 1/2 cups sugar |
| 1 |
c |
Vegetable oil |
| 3 |
c |
Self-rising flour |
| 3 |
tb |
Ground cinnamon |
| 1/4 |
ts |
Baking soda |
| 2 |
tb |
Vanilla extract |
|
|
Vegetable cooking spray |
|
|
**PERSONAL NOTE from Ursula Taylor – to cut back on fat why not use an egg substitute. |
INSTRUCTIONS
SOURCE: All New Cookbook for Diaberics and Their Families, University of
Alabama at Birmingham, copyright 1988, ISBN #0-8487-0750-8. MM format by
Ursula R. Taylor.
1. Combine 2 1/2 cups water and raisins in a small Dutch oven; bring to
a boil. Boil until water evaporates or is absorbed by raisins. Remove from
heat.
2. Add applesauce, eggs, sugar substitute, oil, and remaining 1/2 cup
water. Stir until well combined.
3. Sift together flour, cinnamon, and soda; gradually add to applesauce
mixture with vanilla, stirring after each addition.
4. Spoon batter into a 10-inch Bundt pan coated with spray. Bake at 350~
for 40 to 45 minutes or until a wooden pick inserted in center comes out
clean. Cool in pan 10 minutes; remove from pan, and cool on a wire rack.
Yield: 28 slices.
Exchanges per slice: 2 fat, 1 starch and 1/2 fruit.
Nutritional information per slice: 165 calories, 20 gm carbohydrate, 2
gm protein, 29 mg cholesterol, 8 gm fat, trace of fiber and 26 mg sodium.
Submitted By LIR119@DELPHI.COM On SUN, 21 JAN 1996 083110 -0500 (EST)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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