This week's Diabetic Dish of the Week is a Diabetic Sunshine Orange Cake. Splenda replaces the sugar used for the recipe. It's only 120 calories and 15 carbs preserving. The recipe comes from the Diabetic Gourmet Magazine website. You'll find a great selection of Diabetic Friendly Recipes at the Diabetic Gourmet website. Enjoy and Eat Healthy! http://diabeticgourmet.com/
Diabetic Sunshine Orange Cake
A carb-controlled dessert the whole family can enjoy.
1/3 cup margarine
1/4 cup brown sugar replacement (Sugar Twin Brown)
1 teaspoon sugar replacement (Splenda or Sugar Twin)
1 large egg
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/3 cup raisins, or finely chopped fresh apple
1 teaspoon grated orange zest (peel)
2/3 cup unsweetened orange juice
1 - Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan with cooking spray.
2 - In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.
3 - In medium bowl, sift together flour, baking powder, baking soda and cinnamon. Stir in raisins or apples and orange zest. Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
4 - Pour the batter into the prepared pan. Bake 18-20 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
Nutritional Information (Per Serving)
Sodium: 150 mg
Cholesterol: 25 mg
Exchanges: 1 Bread/Starch, 1 Fat