| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Desserts, Diabetic, Low-fat/cal |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Liquid shortening |
| 2 |
T |
Granulated fructose |
| 4 |
|
Eggs |
| 1/2 |
c |
Water |
| 2 |
c |
Flour |
| 1 |
t |
Ea baking soda & powder |
| 2 |
t |
Ground cinnamon |
| 1 |
t |
Ground nutmeg |
| 1/2 |
t |
Salt |
| 1/2 |
c |
Pecans chopped |
| 3 |
c |
Grated carrots |
INSTRUCTIONS
Preheat oven to 350^.Grease and flour a 3 quart tube pan. In a mixing
bowl cream together the shortening,fructose and eggs until light and
lemon colored. Add remaining ingredients except carrots and
pecans.Beat well then stir in carrots and pecans. Pour batter into
prepared pan and bake for 30-40 minutes. Exchanges: 1 bread 3 fat
Recipe makes 16 servings at 229 calories each From: Diabetic Dessert
Cookbook Reposted 4 you and yours via Nancy O'Brion and her
Meal-Master File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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