Diabetes Recipes
Tropical Snack Cake
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Nutrition Facts
Makes: 12 Serving(s)
Amount Per Serving
Calories: 140
Total Fat: 3g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 250mg
Total Carbohyrdates: 26g
Dietary Fiber: 1g
Sugars: 9g
Protein: 4g
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About
Make this for: Snack
Category: Desserts
This Recipe Makes: 12 Serving(s)
What you'll need
- 1 1/2 cup all-purpose flour
- 1 cup oats (quick or old fashioned, uncooked)
- 1/4 cup granulated sugar or 2 tablespoons heat-stable sweetener
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt (optional)
- 1 can crushed pineapple in juice, undrained (8 ounces)
- 1/2 cup fat-free milk
- 1/3 cup mashed ripe banana (about 1 medium)
- 1/4 cup egg substitute or 2 egg whites, lightly beaten
- 2 tbsp. vegetable oil
- 2 tsp. vanilla
Instructions
- Step 1
Heat oven to 350 degrees. Grease and flour 8 x 8-inch square pan. - Step 2
In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda and salt; mix well. In medium bowl, combine pineapple (including juice), milk, banana, egg substitute, oil and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan. - Step 3
Bake 45 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Serve warm or at room temperature. Store tightly covered.
Diabetic Exchanges
- Starch: 1
- Fruit: 1/2
- Fat: 1/2
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