For diabetics or others to see how their sugar intake, here are three great cake ideas. And the best part is that non-diabetics will also enjoy these goodies. No need for a diabetic cake and a regular cake when you serve these recipes. These cakes are for children who are diabetic or sugar-restricted diets high in calories, too. Our delicious cake Pineapple, Banana Split Cake or Peach Cake today and give your family and friends a no-sugar-added taste treat.
TASTY PINEAPPLECAKE
1 / 2 cup salt-free butter
2 1 / 4 cup Equal Sugar Lite, divided
2 eggs or 1 / 2 cup egg substitute
1 1 / 2 cups flour
1 teaspoon baking powder
1 / 2 teaspoon baking powder
1 / 4 teaspoon salt
1 / 2 cup fat-free milk
4 slices of unsweetened canned pineapple, drained on a paper towel
Non-stick vegetable cooking spray
1 / 2 cup unsweetened pineapple juice
Preheat oven to 350 degrees. Spray a 6-cup Bundt pan with cooking spray and setaside.
In a large bowl, combine butter and stir 2 tablespoons Equal fluffy. The rest of Equal, except for 1 tablespoon. Eggs, 1 at a time and beat at medium speed of electric mixer. Flour, baking powder, baking soda and salt. Add to cream mixture alternately with milk, beginning and ending with the flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2-inch pieces and fold gently into the batter. SpoonPour batter into prepared Bundt pan. Tap down to remove air bubbles. Bake 45-50 minutes, or until a toothpick inserted in the center of wood comes out clean.
While cake is baking, combine pineapple juice and the reserved 1 tablespoon Equal. Stir well to ensure Equal is resolved. When cake is removed from the oven, immediately pour mixture over the cake. Let cake stand in the pan for 5 minutes. Remove from pan and cool on a wire rack.
12 portions. Each serving equals approximately 130Calories, 17 grams carbohydrates, 3 g protein
BANANA SPLIT CAKE
Crust: 2 cups biscuit crumbs
1 stick unsalted butter, melted
Filling: 3 small pkgs sugar-free vanilla pudding mix
3 cans fat free evaporated milk
Surface: 2 medium bananas, sliced
1 large can of crushed pineapple in its own juice
1 box sugar-free whipped topping
3 tablespoons chopped walnuts or pecans
3 tablespoons sugar-free chocolate syrup (I recommend Russel Stover brand)
MixMix pudding and milk until thickened. In the refrigerator to chill, while the crust. To make crust, mix together graham crackers and butter and press the bottom of a 9 x 13 inch pan. Remove stuffing from the refrigerator and on the upper crust. Add topping ingredients found in a time in the order listed. Currently stored in the refrigerator until serving.
PEACH CAKE
1 box white cake mix sugarfree
1 1 / 4 cups water
1 / 3 cup canola oil
3 / 4 cup egg substitute
1 small boxsugar-free peach gelatin
Preheat oven to 350 degrees. Easy to spray a 9x13-inch baking pan with non-stick vegetable spray. In a large bowl, beat together cake mix, water, oil, egg substitute and dry gelatin with electric mixer on low speed, about 30 seconds until blended. Increase speed to medium and beat two minutes longer. Pour batter into prepared pan. Bake 35-40 minutes, until lightly browned and a toothpick inserted in center comes out clean. Remove from the oven andto cool until barely warm. Create a fancy paper doily sprinkle on cakes and sugar-free icing sugar to decorate.
To sugar-free icing sugar:
Put 3 / 4 cup granular Splenda and 2 tablespoons cornstarch in a blender and mix until it becomes a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.
Enjoy!
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