Title: Bottled Fruit Cake
Categories: Diabetic Cake Dessert
Yield: 12 Servings
| 4 | c | Unsweetened canned or bottled fruit and juice |
| 1 | | Egg or 2 egg whites |
| 1 | tb | Baking soda |
| 1 | c | Unswetened fruit, cut up or mashed if needed |
| 4 | c | Whole wheat flour |
| 1 | c | Unsweetened fruit juice |
| 1 | ts | Ground cloves - optional |
| 1 | ts | Nutmeg |
| 2 1/2 | ts | Cinnamon |
| 1/2 | c | Raisins or chopped dates - -optional |
| | | NOTE: Any congenial mixture of fruit works well. Experiment |
SOURCE: Recipes to Lower Your Fat Thermostat. Formatted by Ursula R.
Taylor and gotten at a diabetic conference.
Mash fruit and juice together, or blend it in a blender if you prefer.
Add the egg and baking soda. Mix and set aside.
Mix the egg or egg whites with the cup of fruit. Add to the fruit
mixture. Add flour, cup of juice, and spices. Stir in raisins or dates.
Bake at 350 for 45 minutes in a non-stick 9 x 13 inch baking pan. Serve
plain or with a dollop of low-cal whipped topping.
Makes 12 servings. Each serving counts as 1 starch and 1 fruit. Each
serving has 178 calories and 1 grams of fat.