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Easy White Cake Over Fruit (Diabetic Version)
Courtesy of CanolaInfo
Servings: 20
Prep Time: 10 Min.
Cook Time: 35 Min.
What you need:
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+ 2 c. flour
+ 1-1/2 c. Splenda® artificial sweetener
+ 2-1/2 tsp. baking powder
+ 1 tsp. salt
+ 1/3 c. canola oil
+ 1 egg
+ 1 tsp. vanilla extract
+ 1 c. skim milk
+ 2 c. rhubarb, chopped
+ 1 c. strawberries, washed and stemmed
What to do:
1. Preheat oven to 350°F.
2. Combine flour, 1 c. Splenda, baking powder, salt, canola oil, egg, vanilla and milk; blend until well mixed.
3. In an oiled 9x13 in. cake pan, arrange rhubarb and strawberries. Sprinkle with second amount of Splenda. Cover fruit with cake mixture. Bake for 35-40 min. or until the cake begins to brown.

* Variations: Substitute other fruit combinations or pie filling.
Nutritional information:
Calories: 110;   Total Fat: 4g;   Saturated Fat: 0g;   Cholesterol: 10mg;   Total Carbs: 18g;   Fiber: 0g;   Sodium: 150mg;