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The Recipe Instructions |
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Ingredients
7 egg whites and yolks
1 1/4 cup sugar
1/3 cup fat-free (skim) milk, scalded, and
slightly cooled
1 tsp vanilla
1 tbsp lemon juice
1 cup cake flour
Directions
Heat the oven to 350 degrees. Beat the egg whites until stiff. In a
separate bowl, mix the egg yolk and sugar until the mixture is creamy and
lemon colored.
Add the milk, vanilla, and lemon juice to the egg yolk mixture and beat
well. Fold the flour by spoonfuls into the mixture. Fold in the egg
whites.
Bake for 40 minutes or until the cake springs back to the touch.
This recipe yields 12 servings. Serving size: 1 slice.
Exchanges Per Serving: 2 Carbohydrates, 1/2 Fat.
Nutrition Facts: Calories 168; Calories from Fat 27; Fat 3g; Saturated
Fat 1g; Cholesterol 124mg; Sodium 41mg; Carbohydrates 31g; Dietary
Fiber 0g; Sugars 22g; Protein 5g.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"08-24-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"
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Per Serving (excluding unknown items): 115 Calories; trace Fat (0.6%
calories from fat); 1g Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1 1/2
Other Carbohydrates.
NOTES : Recipe from "The New Soul Food Cookbook for People with Diabetes"
by Fabiola Demps Gaines and Roniece Weaver, (© American Diabetes
Association, 1998)
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: Fabiola Demps Gaines and Roniece Weaver
Preparation Time: 0:00
Servings: 12
Diet Basic Sponge Cake Recipe brought to you by Diet Recipes To-Go
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