Chocolate Cake With Choco-Cherry Sauce
JoAnna M. Lund
Serves 8
*Freezes Well 1/4 cup unsweetened cocoa
1 1/3 cups Carnation Nonfat Dry Milk Powder
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup Splenda granular
1 1/4 cups water*
1 teaspoon vanilla extract
1 tablespoon + 1 teaspoon vegetable oil
1 (4-serving) package JELL-O Sugar Free Cherry Gelatin
1 (4-serving) package JELL-O Sugar Free Chocolate Cook & Serve Pudding Mix
2 cups (one 16-ounce can) tart red cherries, packed in water, undrained
Preheat oven to 350 degrees. Spray a deep dish 9-inch pie plate with butter-flavored cooking spray. In a large bowl, combine cocoa, dry milk powder, flour, baking powder, baking soda, and Splenda. In a small bowl, combine 3/4 cup water, vanilla extract, and vegetable oil. Add water mixture to flour mixture. Mix well to combine. Pour batter into prepared pie plate. Bake 16 to 22 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and allow to cool. Meanwhile, in a medium saucepan, combine dry gelatin, dry pudding mix, and remaining 1/2 cup water. Add undrained cherries. Mix well to combine. Cook over medium heat, stirring often, until mixture thickens and starts to boil, being careful not to crush cherries. Remove heat and place pan on a wire rack and allow to cool 15 minutes. Spread cherry mixture evenly over partially cooled cake. Just before serving, cut into 8 pie shaped wedges. Refrigerate leftovers.
HINT: Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.
Each serving equals:
HE: 1/2 Bread, 1/2 Fat, 1/2 Fruit, 1/2 Skim Milk, 1/4 Slider, 5 Optional Calories
167 Calories, 3gm Fat, 7gm Protein,
28gm Carbohydrate, 335mg Sodium, 2gm Fiber
DIABETIC: 1 Starch, 1/2 Fat, 1/2 Fruit, 1/2 Skim Milk
"Camp Courageous of Iowa Dessert Cookbooklet, page 38."
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Chocolate Sheet Cake
Serves 16
Ingredients
Wet Ingredients
1/2 cup buttermilk
1/2 cups Egg Beaters(r)
1/2 cup light olive oil
1 tablespoon vanilla extract
Dry Ingredients
1 1/2 cups whole wheat pastry flour
1/2 cup Dutch process cocoa powder
1 1/2 cup SPLENDA(r) No Calorie Sweetener, granular
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups raw, peeled, grated beets
Topping
1/2 cup chopped, toasted pecans
1/4 cup mini chocolate chips
Instructions
1. Preheat the oven to 350 degrees. Grease a 9 x 14 glass baking pan. Combine the buttermilk, Egg Beaters(r), oil, and vanilla. Set aside.
2. Whisk together the flour, cocoa, SPLENDA(r), baking powder, baking soda, and salt in a large bowl. Stir in the wet ingredients, mixing thoroughly. Stir in the grated beets. The batter will be thick.
3. Pour into the prepared pan and spread evenly. Bake in the middle of the oven 25 to 30 minutes, or until a toothpick stuck into the center comes out clean.
4. Scatter topping over the hot cake. Serve warm or cold; either way it's great!
Nutritional Analysis Per Serving for Makeover: (cut for 16 servings):
159 calories, 3 g protein, 11 g fat, 2 g saturated fat, 11% calories from saturated fat,
15 g carbohydrates, 203 mg sodium, 3 g fiber
Suzanne Butler, Culinary Consultant
This makeover was chosen and prepared for www.LifeScan.com.
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Pretty-In-Pink Birthday Cake
Page 279, Cooking with Kids in Mind
Serves 8
1 1/2 cups all purpose flour
1/2 cup Splenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup plain fat-free yogurt
1/3 cup Kraft fat-free mayonnaise
1 1/4 teaspoon almond extract*
2 cups water*
12 to 16 drops red food coloring*
1 (4 serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup Cool Whip Free
Preheat oven to 350 degrees. Spray a 9x9 inch cake pan with butter-flavored cooking spray. In a large bowl, combine flour, Splenda, baking powder and baking soda. In a medium bowl, combine yogurt, mayonnaise, 1 teaspoon almond extract, 1 cup water and 10 to 12 drops red food coloring. Add yogurt mixture to flour mixture. Mix gently to combine. Spread batter into prepared cake pan. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and allow to cool completly. In a large bowl combine dry pudding mix, dry milk powder and remaining 1 cup water. Mix well using a wire whisk. Spread mixture evenly over cooled cake. Refrigerate while preparing topping. In a small bowl, combine Cool Whip Free, remaining 1/4 teaspoon almond extract, and remaining 2 to 4 drops of red food coloring. Evenly spread topping mixtue over pudding layer. Cut into 8 servings. Refrigerate leftovers.
HINT: Also good with 2 tablespoons slivered almonds sprinkled evenly over top.
Each Serving Equals:
HE: 1 bread, 1/4 skim milk, 1/2 slider, 8 OC
140 Calories, 0 gm fat, 5 gm protein, 30 gm carbo, 516 sodium, 134 calcium, 1 gm fiber
DIABETIC: 2 starch/carbo
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Red Velvet Cake
One of our readers love Red Velvet cake, but asked if we could make a healthier version of the traditional cake.
Serves 8
Ingredients
2/3 cup Carnation Nonfat Dry Milk Powder
2/3 cup water
1 teaspoon white distilled vinegar
1 tablespoon + 1 teaspoon I Can't Beleive It's Not Butter! Light Margarine
2 tablespoons Land O Lakes no-fat sour cream
3/4 cup + 2 teaspoons Splenda Granular*
1 egg or equivalent in egg substitute
1 tablespoon red food coloring
1 1/2 teaspoons vanilla extract*
1 1/2 cups cake flour
1 teaspoon baking soda
2 tablespoons unsweetened cocoa
4 ounces Philadelphia fat-free cream cheese
1 cup Cool Whip Lite
Instructions
Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a small bowl, combine dry milk powder, water, and vinegar. Set aside. In a large bowl, combine margarine and sour cream. Stir in 3/4 cup Splenda and egg. Add red food coloring and 1 teaspoon vanilla extract. Mix well to combine. Fold in milk mixture. Add flower, baking soda, and cocoa. Mix gently just to combine. Spread batter into prepared cake pan. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and allow to cool completely. In a medium bowl, stir cream cheese with a sturdy spoon until soft. Stir in remaining 2 teaspoons Splenda, remaining 1/2 teaspoon vanilla extract, and Cool Whip Lite. Spread mixture evenly over top of cooled cake. Cut into 8 servings.
Each serving equals:
133 Calories, 1gm Fat, 6gm Protein, 25gm Carbohydrate, 315mg Sodium, 83mg Calcium, 0gm Fiber
DIABETIC: 1 1/2 Starch
"Healthy Exchanges Food Newsletter February 2008, pg. 4."
This was really really good! I love chocolate cake, and this will fit the bill! It takes the cake! However, I suggest for a more moist cake try baking longer an dusing a 8x8 dish instead of a 9x9. I also want to try this with Jo's Buttercream Frosting! 5 stars.
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Strawberry Surprise Cake
Serves 8
List of Ingredients
1/2 cup mini marshmallows
1 1/2 cups all-purpose flour
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
1/2 cup Splenda Granular
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup plan fat-free yogurt
1/3 cup Carnation Nonfat Dry Milk Powder
1 egg or equivalent in egg substitute
1/4 cup water
1 teaspoon vanilla extract
2 cups frozen unsweetened strawberries, thawed, coarsely chopped, and undrained
1 (4-serving) package JELL-O sugar-free strawberry gelatin
Instructions
Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. Sprinkle marshmallows in prepared cake pan. In a large bowl, combine flour, dry pudding mix, Splenda, baking powder, and baking soda. In a small bowl, combine yogurt and dry milk powder. Add egg, water, and vanilla extract. Mix well to combine. Pour batter evenly over marshmallows. In a medium bowl, combine undrained strawberries and dry gelatin. Spoon mixture evenly over batter. Bake for 25 to 35 minutes. Place cake pan on a wire rack and allow to cool. Cut into 8 servings.
Each serving equals:
DIABETIC: 2 Starch
153 Calories, 1gm Fat, 6gm Protein, 30gm Carbohydrate, 513mg Sodium, 156mg Calcium, 1gm Fiber
HE: 1 Bread, 1/4 Fat Free Milk, 1/4 Fruit, 1/4 Slider, 17 Optional Calories
"The Healthy Exchanges Diabetic Desserts Cookbook, page 127."
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Vanilla Cake
Yield: 32 pieces
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
Info: http://diabeticgourmet.com/book_archive/...
INGREDIENTS
1/2 cup diet margarine
3/4 cup sugar substitute
2 teaspoons vanilla extract
1/3 cup egg whites
2 cups cake flour
2 teaspoons baking powder
2 tablespoons instant dry milk
1/2 cup lukewarm water
1/2 cup slivered almonds
DIRECTIONS
Preheat oven to 350 degrees F. In a large bowl,
cream together the margarine, sugar substitute, and vanilla extract. Add the egg whites and beat well.
In a separate small bowl, mix together with a
fork the flour, baking powder and dry milk. Add
the dry mixed ingredients to the large bowl. Mix
well. Add the lukewarm water and beat well.
Place the batter in a 9" x 9" square nonstick cake pan. Sprinkle the slivered almonds on top of the batter.
Bake for 30 to 35 minutes. Place on a wire rack to cool. Cut into 2" squares.
Nutritional Information Per Serving (1 piece):
Calories: 47.8; Carbohydrate: 5.15 g; Cholesterol: 0 mg; Fat: 2.53 g; Fiber: .302 g; Protein: 1.21 g; Sodium: 17.2 mg
Diabetic Exchanges: 1/2 Fat, 1/3 Carbohydrate
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Basic White Layer Cake
(Thanks to JoAnna Lund, "Cooking Healthy with SPLENDA")
Ingredients
1 1/2 Cups + 2 Tsp. Reduced-fat Biscuit Baking Mix
3/4 Cup SPLENDA Granular
2/3 Cup Fat-free Milk
1 Egg or egg substitute equivalent
2 Tbsp. + 2 Tsp. Reduced-calorie Margarine
1 1/2 Tsp. Vanilla Extract.
Directions:
Preheat oven to 350°. Spray a 9"x9" cake pan with butter-flavored cooking spray. Sprinkle 2 Tsp. baking mix into prepared pan. Gently pat pan to coat. In a large bowl, combine remaining 1 1/2 cups baking mix and SPLENDA. Add milk, egg, margarine, and vanilla extract. Mix gently just to combine. Spread batter evenly into prepared pan. Bake for 18-22 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and allow to cool completely. Cut into 8 servings.
HE: 1 Bread, 1/2 Fat, 18 Optional Calories
128 Calories, 4 gm Fat, 3 gm Protein, 20 gm Carbohydrate, 332 mg Sodium, 52 mg Calcium, 1 gm Fiber
Diabetic Exchanges: 1 Starch + 1/2 fat.
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Yellow Cake
Categories: Diabetic, Cakes, Desserts
Yield: 16 servings
2 c Cake flour
1/2 ts Baking soda
1 1/2 ts Baking powder
1/3 c Sugar
3 tb Dry buttermilk
3/4 c Water (room temp)
1/3 c Vegetable oil
Liquid sugar sbustitute Equal to 1/4 cup sugar
2 ts Vanilla
1/2 c Liquid egg substitute @ Room temp
1/4 c Margarine @ room temp
Place dry ingredients in mixer bowl and mix at low speed to blend well. Combine 3/4 cup water, oil, sweetener, vanilla and egg substitute and mix with a fork to blend. Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended. Spread evenly in a 9-inch square pan which has been greased with margarine. Bake 30-35 minutes at 375 degrees F., or until a cake tester comes out clean and the cake pulls away from the sides of the pan. Cool to room temperature and cut 4 X 4 to yeild 16 equal servings.
Food Exchange per serving:
1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 143; CHO: 17gm; PRO: 2gm; FAT: 7gm;
LOW-SODIUM DIETS:
Use low-sodium baking powder and salt-free margarine.
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Butter Cream Frosting
Categories: Diabetic, Cakes, Desserts
Yield: 1 1/4
1/2 c Water;
2 tb Instant dry milk;
2 1/2 tb All-purpose flour;
1/2 c Margarine; @ room TEMP.
1/2 ts Vanilla; almond, lemon or other flavoring
10 (1 gram)packets Equal OR 10 (1 gram)packet Sweet-One-sugar substitute
Combine water, dry milk and flour in a pan, and stir until smooth. cook, stirring constantly, over medium heat until mixture is thick and smooth, or cook in a microwave oven for 2 minutes, stirring every 30 seconds. Place the pan in cold water and stir mixture until cool. Set aside. Cream margarine and sugar substitute together until light and fluffy. Add
cooled flour mixture, 1 tablespoon at a time, while beating at medium speed. Add flavoring and beat at high sp3eed until light and fluffy. Refrigerate until used, on cooled cake.
Calculate 1 tablespoon per serving (3/4 cup for 12 servings;
1 cup for 16 servings) Yield: 1 1/4 cups, 20 servings of 1 tablespoon each.
Food exchanges per serving: 1 FAT EXCHANGE;
CAL: 48; CHO: 1g; PRO: negl; FAT: 5g; CHO: 0;
LOW-SODIUM: Use salt free Margarine;
LOW-CHOLESTEROL: Recipe is suitable as written.
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BUTTER FROSTING
Recipe By :Tony Blakemore adapted from Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time :0:20
Categories : 61 5-10G Low Carb
Sauces Toppings Sweet Znew2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------
1/4 cup butter
2 cups splenda
1 tsp vanilla extract
3 tbsp cream
Cream butter until very soft. Add splenda gradually, blending thoroughly. Add vanilla.
Thin with milk until of right consistency to spread. Makes enough frosting to cover tops and sides of two 9-inch layers.
Per Serving (excluding unknown items): 66 Calories; 7g Fat (96.6% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 20mg Cholesterol; 61mg Sodium.
Exchanges: 1 1/2 Fat.
NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
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Chocolate Buttercream Frosting
Categories: Diabetic, Frostings, Chocolate
Yield: 1 cup
1/2 c Fructose
1/2 ts Vanilla extract
3 tb Skim milk
1/2 ts Salt - optional
2 tb Cornstarch
4 tb Cold unsalted butter
2 tb Unsweetened cocoa powder
4 tb Cold margarine
1 lg Egg yolk
In a small saucepan, combine fructose, milk,
cornstarch, and cocoa powder. Bring to a boil,
stirring constantly. Remove from heat and stir
until smooth and thick, about 3 minutes. Using an electric mixer, beat egg yolk, vanilla, and salt. Add chocolate mixture; beat until smooth. Add butter and margarine, 1 tbsp. at a time, beating after each addition until frosting has consistency of whipped butter. Use to frost one cake; refrigerate until ready to serve.
Makes about 1 cup; 16 servings.
Per serving: calories - 96, protein - trace,
carbohydrate - 10 g, fat - 6 g, calories from fat - 56%, dietary fiber - trace, cholesterol - trace, sodium - 5 Potassium- 41 mg.
Joslin Exchanges: 1 bread/starch and 1 fat.
VARIATION: Mocha Buttercram Frosting
Decrease skim milk to 2 tbsp. and cocoa powder to 1 tbsp. Add 1 heaped tsp. instanat coffee dissolved in 1 tbsp. boiling
water to chocolate mixture.
Makes about 1 cup; 16 servings.
Per serving: calories - 42, protein = trace, carbohydrate - 6 g, fat - 2 g, calories from fat - 32%, dietary fiber - trace, cholesterol - 16 mg, sodium - 77 mg, potassium - 41 mg.
Joslin Exchanges: 1/2 bread/starch.
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Confectioner's Sugar Substitute - 1.9g Carbs
Found at: www.diabeteshealth. com
From: Splendid Low-Carb Desserts by national best selling cookbook author, Jennifer Eloff (www.low-carb. us)December 2008
Note: This is an easier recipe than the one in my previous books.
This sugar substitute can be used in recipes such as Golden Fruitcake.
Makes 4 cups, 1 Tbsp per serving
2 1/4 cups SPLENDA Granular
1 1/3 cups whole milk powder*
2/3 cup vanilla whey protein
In large bowl, combine SPLENDA Granular, whole milk powder and vanilla whey protein.
*Skim milk powder may be used instead, however, blend finely in small batches in blender first, before combining with remaining ingredients.
Whole milk powder may be found in Publix or Super Walmart in the Hispanic food section.
Makes 4 cups, 1 Tbsp per serving
Nutrition per Serving:
19.7 Calories, 1.4g Protein, 0.7g Fat, 1.9g Carbs
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icing sugar substitute
Tuesday, December 16, 2008 7:06 PM
From: "c.s.hager@comcast.net" <c.s.hager@comcast.net>
Add sender to Contacts
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
I mix 2 cups nonfat dry milk, 2 cups cornstarch, and 1 cup splenda in a blender until well mixed and in powder form. I have used this for decorater's icing and peanut butter balls and no one has complained
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Lemon Frosting
Categories: Frostings, Diabetic
Yield: 4 servings
4 tsp. Butter
1 tbsp. Lemon juice
1/3 cup Non-fat dry milk
Artificial sweetener to =-1 tbsp. sugar for tart
-icing, more if desired.
Melt butter. Add juice, dry milk powder and
sweetner. Mix thoroughly and spread.
Serves 4.
1 serving = 65 calories, 1/4 milk exchange and 1 fat exchange.
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Smooth-As-Silk Frosting
Categories: Diabetic, Cakes, Desserts
Yield: 1 servings
1 Env. unflavored gelatin;
1/2 cup Water;
2 Eggs white; stiffy beaten
1/3 cup Granulated brown sugar-replacement
1 tsp Vanilla extract;
Sprinkle gelatin over water in saucepan; allow to soften for 5 minutes. Bring to a boil. Add brown sugar replacement and stir to disolve. Remove from heat; cool to the consistancy of thin syrup. Beating constantly, pour syrup in a thin stream into a beaten egg whites. Beat in Vanilla.
Yield: Frosts sides and tops of any size cake.
Food Exchange per serving: NEGLIGIBLE
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Sugar free frosting
1 (1 1/2 ounce) package sugar-free instant pudding mix any flavor you like I do Choc and vanilla
1 3/4 cups milk
1 (8 ounce) package reduced-fat cream cheese
1 (8 ounce) container frozen light whipped topping, thawed
In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
Makes 1 frosting for 1 cake. 9x13 or one 2 layer cake
