Baking Low-Carb (continued)
More Carb Curbing Tips
- Dried fruit is higher in sugar than fresh (two tablespoons of raisins have as many carbs as a cup of fresh raspberries). Chop dried fruit into small pieces and use half as much or substitute chopped nuts or fresh fruit for some of the dried.
- Substituting mini-morsels for regular size chocolate chips spreads them out better, allowing you to use less.
- Cut carbs in fruit pies by using only a bottom, or top crust (like on a deep dish pie).
- Be generous with sweet spices like cinnamon, nutmeg, ginger, and vanilla. They enhance sweetness—without calories or carbs.
Test your new, lower-carb baking knowledge by making the recipes below. Talk about having your cake and eating it too—wait until you taste these!
Unbelievable Chocolate Cake
This great recipe only takes one bowl, a whisk, and 10 minutes to prepare. While not low in carbs, it's significantly lower than any other chocolate cake that tastes this good. Unbelievable!
1/4 cup canola oil
1 large egg
1 teaspoon vanilla
1/4 cup brown sugar, packed (use fresh brown sugar, with no hard lumps)
1 cup Splenda Granular
1 cup low-fat buttermilk
11/4 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup Dutch-process cocoa powder (like Hershey's European)
1/4 cup hot water
2 teaspoons powdered sugar
Preheat oven to 350°F. Spray an 8 X 8-inch* baking pan with nonstick cooking spray.
In a large bowl, whisk together the oil and the egg for 1 minute until the mixture is thick and frothy. Add the vanilla, brown sugar, and Splenda, and beat with the whisk for 2 more minutes until the mixture is thick and smooth and the sugars have been thoroughly beaten into the mixture. Add 1 cup buttermilk and mix.
Using a sifter or a metal sieve, sift the flour, baking powder, baking soda, and cocoa powder into the liquid mixture. Whisk vigorously for 1-2 minutes until the batter is nice and smooth. Pour the hot water into the batter and whisk one more time until the batter is again nice and smooth. The batter will be thin.
Pour the batter into the prepared cake pan and tap the pan on the counter to level the surface and to help remove any air bubbles.
Bake for 18-20 minutes or just until the center springs back when touched and a cake tester or toothpick comes out clean. Do not overcook. Remove the cake from the oven and cool.
Before serving, sift powdered sugar over cake.
*Be careful not to substitute a 9-inch square pan; if you need to substitute, use a 9-inch round pan.
Per Serving (1/9 of cake)--
Fat: 7 g (1 saturated)
Carbohydrates: 22 g
Fiber: 1 g
Protein: 3 g
Sodium: 200 mg
Dietary exchange: 1 1/2 Carbohydrates, 1 Fat
One in Ten AMI Patients Have Unrecognized Incident Diabetes
Two New LDL Cholesterol Drugs May Have Big Impact on Heart Disease
COBA Conference Steers Forward in the Fight Against Childhood Obesity
Google Secures Patent for Glucose-Sensing Contact Lens
Medtronic to Use GlucoSitter Artificial Pancreas Software in Future Insulin Pumps - A Big Deal!
Green Pepper Goulash Cranberry-Cheese Wontons Mexican Chocolate Cake Wild Rice Stir Fry Pumpkin Torte Steak n' Brown Sauce Tehina Dip Deep-Dish Artichoke and Red Pepper Quiche Roasted Pork Loin with Leeks Cranberry Chutney
My diabetes is changing. Until a few years ago, my morning readings were reasonable and within the desired range of under 100 mg/dl. About two years ago, they started slipping upwards into the less-desirable but apparently not-worrisome range of 100-110 mg/dl. Now, this was what was recorded by my Abbott Freestyle Lite meter, which is known to record at the lower end of the home-glucometer variability range, but with my A1c firmly in the high 5s and low 6s, the meter's tendency to...