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This issue’s terrific recipe is from: THE BIG BOOK OF DIABETIC DESSERTS - Decadent and Delicious Recipes Perfect for People with Diabetes
CHOCOLATE-DRIZZLED PEANUT BUTTER CAKE
Makes 9 servings
Serving Size 1 (2 1/2 inch) square
For a lunch box, an after school treat, a bake sale, or a coffee break, this cake is a pleasing sweet for peanut butter lovers of all ages.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup natural peanut butter
3 tablespoons canola oil
1/3 cup granular no-calorie sweetener
1/3 cup light brown sugar
1 large egg 3/4 cup low-fat buttermilk 1 teaspoon vanilla extract 1/2 ounce semisweet chocolate baking bar, chopped
Preheat the oven to 350ºF. Coat an 8 x 8-inch baking pan with cooking spray and set aside.
Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.
Combine the peanut butter and oil in a medium bowl and beat at medium speed until smooth. Beat in the no calorie sweetener and brown sugar. Beat in the egg. Add the flour mixture and buttermilk alternately to the peanut butter mixture, beginning and ending with the flour mixture, beating well after each addition. Beat in the vanilla.
Place the chocolate in a small resealable zip-top bag and seal. Place the bag in a saucepan of hot water. Let stand 5 minutes or until the chocolate melts. Snip a tiny corner from bag and drizzle chocolate over the cake. The cake can be covered in an airtight container and stored at room temperature up to 3 days.
Exchanges 1 1/2 Carbohydrate 2 Fat
Calories 193, Calories from Fat 86
Total Fat 10.0 g, Saturated Fat 1.0 g
Cholesterol 24 mg
Sodium 204 mg
Total Carbohydrate 23 g, Dietary Fiber 1 g Sugars 11 g
Protein 5 g
P.S. If you or Your loved one would like a FREE Nutritional Consultation and lots of Diabetic Food Tips and FREE Recipes call the Dietetics Police today! Natalie Pyles can be reached at
480-544-5502 or 480-212-1947 or email FitnessElementsexpress@yahoo.com
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