Source Link(Google.com.pk)
Take some of my favorite cake recipes—they not only keep carbs in check with the use of low-calorie sweeteners, but they also feature healthful ingredients, including whole-wheat and oat flour; low-fat milk and sour cream; and antioxidant-rich fruits, dark chocolate and cocoa powder.
Plus, they’re easy to make from scratch. Now that’s definitely worth celebrating!
With whole-wheat pastry flour and unsweetened cocoa powder, my Chocolate Angel Food Cake has just 70 calories and 15 grams of carbohydrate in each spongy slice.
For a more substantial way to satisfy your sweet tooth, try my Sour Cream Coffee Cake with Cinnamon and Walnuts, which boasts 6 grams of protein and 2 grams of fiber per slice.
My youngest daughter Ayden’s Very Chocolate Muffins get their tender cake-like consistency from unsweetened applesauce and can be enjoyed any time of the day (including breakfast!). Have them with a cold glass of low-fat milk for an extra boost of protein.
Want to go off-road on your cake pursuits? Try my No-Bake Key Lime Pie. It provides sweet satisfaction while still keeping blood sugar levels stable.
225g self-raising flour, sifted
½ tsp baking powder
225g xylitol
(see tip below)
2 lemon
, zest only
2 large egg
, at room temperature
125ml sunflower oil
1 tbsp milk
200g 0% fat Greek yogurt
Drizzle
1 lemon
, juice only
50g xylitol
Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour – 1 hour 10 mins. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil.
Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
Cool in the tin before turning it out.
1 3⁄4 cups all-purpose flour
1⁄2 cup Splenda granular
1⁄2 cup Splenda brown sugar blend
3⁄4 cup cocoa powder
1 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
1⁄2 teaspoon salt
1 1⁄4 cups low-fat buttermilk
1⁄4 cup vegetable oil
1⁄2 cup Egg Beaters egg substitute
Preheat oven to 350 degrees F.
Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
Pour batter into cake pan or bundt pan.
Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
Diabetic Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Diabetic Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Diabetic Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Diabetic Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Diabetic Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Diabetic Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Diabetic Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Diabetic Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Diabetic Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Diabetic Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Diabetic Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
No comments:
Post a Comment