| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Diabetic, Desserts, Cakes, Low-fat/cal |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Liquid shortening |
| 2 |
tb |
Granulated fructose |
| 4 |
|
Eggs |
| 1/2 |
c |
Water |
| 2 |
c |
Flour |
| 1 |
ts |
Ea baking soda & powder |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground nutmeg |
| 1/2 |
ts |
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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