| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Diabetic, Desserts, Cooky/bars |
24 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsweetened cocoa powder |
| 1/4 |
c |
Vegetable oil |
| 2 |
|
Very ripe bananas |
| 1/2 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1 |
c |
Whole-wheat flour |
| 1/2 |
c |
Chopped nuts |
INSTRUCTIONS
Preheat oven to 350 F.
Combine cocoa, oil and bananas in a food processor or blender. Puree
until smooth. Combine sugar, eggs, flour and banana mixture in a
mixing bowl. Beat until blended, then stir in the nuts.
Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake
for 15-20 minutes or until done. Toothpick inserted into center
should come out clean. (My suggestion - line baking pan with waxed
paper and spray with non-stick vegetable spray.) Cut into 2 1/4 inch
squares when cool.
1/24 recipe = 115 calories, 1 starch/bread + 1 fat exchange 2 grams
protein, 16 grams carbohydrate, 5 grams fat, 104 mg sodium
Adapted from Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared
but not tested by Elizabeth Rodier, Feb 94
I'd suggest cutting into 48 squares, easier to eat and easier to fit
into a meal plan for a diabetic. 1/24 recipe fits within Am.
Diabetes Assoc. guideline of 1 tsp sugar per serving.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”