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Friday, October 3, 2008

*Angel Food Cake* (Diabetic Recipe)

Hello, today's diabetic recipe is an *Angel Food Cake*. To be honest I haven't tried this out, mostly because I don't like to waste food. Some where in all my recipes there is a solution to the egg problem, which is wasting the yolks. In that solution it gives ideas on what you can use the yolks in. If anyone out there has suggestions for this, please feel free to e-mail me or leave it in the comments. This cake is low in carbs, has no fat and has no Cholesterol. great to snack on. If you like you can make a sauce using splenda, berries, of your choice and a little lemon. Well,enjoy!

*Angel Food Cake* (Diabetic Recipe)

Note: If you use sugar instead of Splenda the carbohydrates will be higher.

Servings: 10

1 1/4 Cup flour
1 Cup Splenda, Or Sugar
8 Egg Whites
1 Tsp. Cream of tartar
½ Tsp. Baking Soda
2 Tsp. Vanilla

Pre heat oven at 350° F.
Sift flour and one half of the splenda in a bowl. Using a separate bowl, beat egg whites, cream of tartar and baking soda until soft peaks form. Add remaining splenda and continue to beat. Add vanilla and gradually add sifted flour and splenda mixture. Beat until you have a smooth batter. Pour batter into an ungreased bundt or tube pan and bake for 1 hour or until golden brown. Allow to cool before removing from pan.

Per Serving: 72 Cal (1% from Fat, 22% from Protein, 78% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 16 g Carb; 1 g Fiber; 1 g Sugar; 2 mg Calcium; 0 mg Iron; 76 mg Sodium; 0 mg Cholesterol.

3 comments:

Anonymous said...

Using the egg whites product from egg beaters will solve your egg problem.

Anonymous said...

After adding the vanilla, FOLD the sifted flour and Splenda mixture until it is mixed. DO NOT "BEAT UNTIL YOU HAVE A SMOOTH BATTER." If you do, you will remove all the air from the cake, and will have a very heavy cake, not angel food at all.

Andrew said...

Maybe try using Side Effects And Damage it can do to your body.