Can anyone think of a good diabetic recipe for making a cake?!
Answers: My mother just learned she was Diabetic and I want to make her a safe, yet enjoyable treat for her birthday. She's also cholesterol conscious.
Sean, this site will not only give you several experts' recipes for 'safe' cakes for diabetics, but also offer over 800 other recipes of a diabetics' friendly kind :
http://www.diabetic-recipes.com/cat_cake...
I join our Yahoo! Answerers' fraternity, in wishing your dear Mum a Very Happy Birthday.
:-)
SUGAR FREE DELIGHT CAKE
1 c. flour
1/2 c. butter
1/2 c. pecans, chopped
6 pkg. Equal
1 lg. box sugar free instant chocolate pudding mix
1 lg. box sugar free instant vanilla pudding mix
1 container sugar free whipping topping (this comes in box)
1 (8 oz.) pkg. cream cheese
Mix for the crust: flour, butter, pecans and 3 package Equal. Put in long cake pan. Bake until brown. Cool.
Spread first layer on crust: Mix together cream cheese and 3 package Equal. Spread on crust.
SECOND LAYER: Make pudding mixes as directed on box for pudding. Mix vanilla and chocolate together. Spread on first layer.
THIRD LAYER: Spread whipped topping. Add chopped pecans on top. Keep in refrigerator.
Creamy Birthday Cheesecake with Fresh Raspberries
(Diabetic version, makes 12 servings)
1 cup (96 g) graham cracker crumbs
2 tablespoons margarine, melted
3 large eggs, separated
1 large egg white
1/4 teaspoon cream of tartar
3/4 cup (15 g) + 2 tablespoons spoon-for-spoon sugar substitute such as Splenda 2 tablespoons cornstarch
4 cups (1 l) yogurt cheese made from nonfat plain yogurt*
1 1/2 teaspoons grated lemon zest
2 teaspoons pure vanilla extract
2 tablespoons sugar-free red raspberry preserves
1 cup (246 g) fresh raspberries, rinsed and drained dry
Preheat oven to 325°°F (160°C, Gas Mark 3).
Combine the graham cracker crumbs and margarine. Pat evenly over the bottom and about 1/2 inch (1.25 cm) up the sides of a 9 1/2-inch (23.75 cm) springform pan. Bake in oven for 15 minutes.
Meanwhile, using an electric mixer on high speed, beat the 4 egg whites and cream of tartar in a large bowl until foamy. Gradually add 6 tablespoons of the sugar substitute, 1 tablespoon at a time, beating until egg whites form stiff peaks.
In another large bowl, stir the remaining sugar substitute with the cornstarch, then add the egg yolks, yogurt cheese, lemon zest, and vanilla. Beat (using the unwashed mixer beaters) until well blended.
Fold beaten egg whites into cheese mixture. Spoon the mixture into the partially-baked crust. Bake in the oven until center barely jiggles when cheesecake is gently shaken, 50 to 60 minutes. Remove from oven and cool, then cover and chill for up to 1 day.
Melt preserves in a small pan over medium heat, stirring often. Cool, stirring occasionally, until the preserves form a thick syrup, about 5 minutes. Remove pan rim. Mound fresh raspberries on the cheesecake and drizzle with preserve syrup. Chill.
When ready to serve, cut the cheesecake into wedges. Sliding a pie server under each wedge, lift out gently onto individual dessert plates.
Per serving: 172 calories (18% calories from fat), 8 g protein, 4 g total fat (0.9 g saturated fat), 29 g carbohydrates, f1 g dietary fiber, 56 mg cholesterol, 254 mg potassium, 161 mg sodium
Diabetic exchanges: 2 carbohydrate (1 bread/starch, 1 skim milk), 1 fat
Good luck and enjoy!
FRESH APPLE CAKE (Diabetic)
2 1/2 c. sifted flour
4 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 c. black walnuts
2 eggs
1 c. soft butter
2 tsp. vanilla
1 tsp. sugar substitute
4 c. fresh grated apples
Mix and sift all dry ingredients. Add butter, vanilla, eggs and sugar substitute. Beat until well blended. Stir in grated apples and nuts. Pour into well greased 13x9 pan. Bake at 375 degrees for 40-45 minutes. Cut into 2 x 2 1/2 inch pieces.
Makes 20 pieces.
AND
BANANA DIABETIC CAKE
2 c. flour
1 tsp. soda
1/2 c. corn oil
1 1/2 tbsp. Sweet 10
2 eggs
3 lg. bananas
4 tbsp. buttermilk
1 tsp. vanilla
1 c. raisins
1 1/2 c. pecans
Sift flour with soda. Add oil and Sweet 10 cream until light and foamy. Combine ingredients slowly. Beat moderately until well mixed. Pour into two layer pans or one long loaf pan. Bake at 350 degrees for about 25 minutes.
AND
DIABETIC SPICE CAKE
1 c. salad oil
24 pkgs. Sweet and Low
1 c. buttermilk
3 eggs
2 c. self-rising flour
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. soda
1 c. diced dates or prunes
1/2 c. pecans
Beat together oil (can use butter instead of oil), eggs, buttermilk. Sift together flour, cinnamon, nutmeg, soda. Add dry ingredients to liquids, beating until smooth; then add dates and nuts. Pour into greased and floured tube pan. Bake at 350 degrees for 45 minutes.
AND
DIABETIC DATE COFFEE CAKE
1/3 c. mashed bananas
1/2 c. butter
3 lg. eggs
1 tsp. vanilla extract
1 1/4 c. water
3 c. unbleached flour
1 tsp. baking soda
2 tsp. baking powder
1 1/2 c. chopped dates
TOPPING:
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut
Beat together mashed bananas and butter until creamy. Add eggs, vanilla, and water. Beat and measure flour, baking soda, and baking powder. Stir in 1 1/2 cup of dates. Spoon batter into an oiled and floured 9x13 inch baking pan and spread evenly.
Combine topping and sprinkle over batter. Bake at 350 degrees for 20-25 minutes or until a knife comes out clean. Cool on wire rack.
JM
SUGAR FREE DELIGHT CAKE
1 c. flour
1/2 c. butter
1/2 c. pecans, chopped
6 pkg. Equal
1 lg. box sugar free instant chocolate pudding mix
1 lg. box sugar free instant vanilla pudding mix
1 container sugar free whipping topping (this comes in box)
1 (8 oz.) pkg. cream cheese
Mix for the crust: flour, butter, pecans and 3 package Equal. Put in long cake pan. Bake until brown. Cool.
Spread first layer on crust: Mix together cream cheese and 3 package Equal. Spread on crust.
SECOND LAYER: Make pudding mixes as directed on box for pudding. Mix vanilla and chocolate together. Spread on first layer.
THIRD LAYER: Spread whipped topping. Add chopped pecans on top. Keep in refrigerator