Fruit Cocktail Cake

Fruit Cocktail Cake

This is sweeter than sweet, a real old- style cake that you can stir up any time as long as you’ve got the right ingredients on your shelf. The nuts give it just the right amount of crunch. 

(Serves 8)

1 cup cake flour

½ cup purchased graham cracker crumbs

1 cup SPLENDA Granular

1 teaspoon baking Soda

Teaspoon baking powder

2 eggs, beaten or equivalent in egg substitute

1 (8- ounce) can fruit cocktail, packed in fruit juice, undrained

¼ cup chopped pecans 

Preheat oven to 350 degrees. Spray a 9-by-9-nch cake pan with butter-flavored cooking spray. In a large bowl, combine flour, graham cracker crumbs, SPLENDA, baking soda, and baking powder. Stir in eggs, undrained fruit cocktail, and pecans. Spread batter evenly into prepared pan. Bake for 16 to 20 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and allow to cool completely. Cut into 8 servings.

 

Each serving equals

HE: 1 Bread * ½ Fat * ¼ Protein * ¼ Fruit*

12 Optional Calories

140 Calories * 4 gm Fat * 4 gm Protein *

22 gm Carbohydrate * 206 mg Sodium *

14 mg Calcium * 1 gm Fiber

IABETIOC EXCHANGES: 1 ½ Starch * ½ Fat

Cranberry Walnut Sour Cream Cake

Cranberry Walnut Sour Cream Cake

I’d like to give a standing ovation to the culinary chemistry whiz who figured out how to make a no – fat sour cream that tastes and bakes so beautifully! This cake would probably taste pretty good without it. But it’s (as Mary Poppins might say) supercalifragilistic expialidocious with it. 

(Serves 8)

¾ cup no – fat sour cream

¼ cup reduced – caloric margarine

2 eggs, or equivalent in egg substitute

2 tablespoons fat – free half & half

¾  cup SPLENDA Granular

1 ½ teaspoons vanilla extract

1 ½ cups cake flour

1 teaspoon baking powder

½ teaspoon pumpkin pie spice

1 cup sweetened dried cranberries

¼ cup chopped walnuts

½ cup reduced – calorie whipped topping 

Preheat oven to 350 degrees. Spray a 9 by-9 inch cake pa with bitter- flavored cooking spray. In a large bowl, combine sour cream, margarine, eggs, half &half, SPLENDA, and vanilla extract, Add flour , baking powder, baking soda , and pumpkin pie spice. Mix gently just to combine. Fold in cranberries and walnuts. Spread batter evenly into prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and let set for at least 15 minutes, Cut into 8 servings. When serving, top each piece with 1 tablespoon whipped topping. 

Each serving equals

HE: 1 Bread * 1 Fruit * 1 Fat * ¼ Protein *

½ Slider * 1 Optional Calorie

205 Calories * 5 gm Fat * 4 gm Protein *

36 gm Carbohydrate * 257 mg Sodium *

81mg Calcium * 1 gm Fiber

DIABETIC EXCHANGEs: 1 ½ Starch/Carbohydrate * 1 Fruit * 1 Fat

Hawaiian Pineapple Cake

Hawaiian Pineapple Cake

Pineapple inside plus pineapple on top - an excellent equation that adds up to impressively good flavor! If you can’t jump on a plane for Hawaii, at the very least invite your taste buds to journey somewhere delectable.

(Serves 8)

1 ½ cups reduced – fat biscuit baking mix

¾ cup SPLENDA Granular

2 (8-ounce) cans crushed pineapple, packed I fruit juice

2 tablespoons fat-free half & half

1 egg, or equivalent in egg substitute

2 tablespoons reduced – calorie margarine

¼ cup chopped pecans

1 ½ teaspoons coconut extract

1 cup reduced – calorie whipped topping

2 tablespoons flaked coconut 

Preheat oven to 350 degrees. Spray a 9 – inch round cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix and SPLENDA. Add I can un drained pineapple, half& half egg,, margarine, 2 tablespoons pecans, and 1 teaspoon coconut extract. Mix gently just to combine. Spread batter evenly into prepared pan. Bake for 18 to 22 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and allow to cool completely. Drain remaining can crushed pineapple well. In a medium bowl, gently combine crushed pineapple and whipped topping. Stir in remaining ½ teaspoon coconut extract. Sprinkle remaining 2 tablespoons pecans and coconut evenly over top. Cut into 8 serving. Refrigerate leftovers. 

Each Serving equals

HE: 1 Bread * 1 Fat * ½ Fruit * ½ Slider *

6 Optional Calories

204 Calories * 8 gm Fat * 3 gm Protein *

30 gm Carbohydrate * 321 mg Sodium*

43 mg Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 1 ½ Starch/Carbohydrate*

1 Fat * ½ Fruit