NO BAKE DIABETIC FRUIT CAKE

Ingredients:

• 1 lb. Graham crackers, crushed (reserve 3 double crackers)
• 1/2 lb. margarine
• 1 lb. Marshmallows

Method:

1. Melt above and add cracker crumbs. 3/4 c. grated raisins 1 tsp.
   coconut flavoring 1/2 c. dried apricots 1/2 c. raw cranberries 3/4 c. dates, cut up.
2. Add to first mixture and mix well.
3. Pat mixture in 6″x13″x2″ pan lined with plastic wrap.
4. Chill.

DIABETIC SPONGE CAKE

Ingredients:

• 7 eggs
• 1/2 c. fruit juice, orange
• 3 tbsp. Sweet “n Low or any sugar substitute
• 2 tbsp. lemon juice
• 3/4 tsp. cream of tartar
• 1 1/2 c. sifted cake flour
• 1/4 tsp. Salt

Method:

1. Separate eggs.
2. Beat egg whites with salt until foamy.
3. Add cream of
   tartar and continue beating until stiff.
4. In another bowl, combine rest
   of ingredients and mix well.
5. Fold in beaten egg whites.
6. Bake in
   greased and floured bunt pan at 350 degrees for 40 minutes or
   longer; test with toothpick.
7. Serve with no sugar jelly (all fruit) and Cool Whip.

Read more in Cakes

« Must Have Recipes for Diabetic

Torta de Cielo: A Diabetics Almond Delight »

SUGAR-FREE DIABETIC CAKE

Ingredients:

• 2 c. raisins
• 2 c. water
• 2 eggs, lightly beaten (you can use eggbeaters or egg whites)
• 1 tsp. vanilla extract
• 1/2 c. skim milk
• 2 c. unsweetened apple sauce
• 3 tsp. Sweet & Low
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. salt
• 1 tsp. baking powder
• 2 c. all-purpose flour
• 1 c. chopped nuts (optional)

Method:

1. You may substitute the nuts with 1/2 cup mashed bananas for a
   uniquely different flavour, if so, mix banana with the wet ingredients.
2. Preheat oven to 350 degrees.
3. Cook raisins in water until all water is
   absorbed, about 30 minutes.
4. Mix all the wet ingredients in one bowl
   and all the dry ingredients in a separate bowl.
5. The nuts get added to
   the flour mixture then add the flour mixture to the liquid mixture.
6. Fold
   in the raisins.
7. Bake in loaf or bundt pan for 35 to 45 minutes or until
   toothpick inserted comes out clean.