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The Recipe Instructions |
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Ingredients
3/4 cup sifted cake and pastry flour
1/4 cup unsweetened cocoa powder
2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
1/4 cup water
1 tsp vanilla
2 egg yolks
4 egg whites
1/4 tsp cream of tartar
Directions
Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or,
alternatively, have 10-inch tube pan ready.
In medium bowl, combine flour, cocoa powder, 1/3 cup sugar, baking powder,
and salt; mix well. Pour in oil, water, vanilla, and egg yolks. Beat for
1 minute or until very smooth. Wash beaters.
In large bowl, and with clean beaters, beat egg whites and cream of tartar
until soft peaks form. Add remaining sugar and beat until stiff peaks
form.
Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until
blended and evenly colored.
Pour into prepared pan. With knife, cut through batter to remove air
bubbles. Smooth top.
Bake in 350 degree oven for 40 minutes or until tester inserted in center
comes out clean.
Cool on wire rack. (Or, if tube pan is used, invert pan and allow to hang
upside down on its own rack or funnel.) Loosen around edge of cake; invert
onto cake plate. Remove waxed paper.
This recipe yields 16 servings. Serving size: 1 slice.
Exchanges Per Serving (Does not include exchanges if a low-fat frosting is
added): 1 Carbohydrate, 1/2 Fat.
Nutrition Facts: Calories 96; Total Fat 4g; Saturated Fat 0g;
Cholesterol 26mg; Sodium 109mg; Potassium 28mg; Carbohydrate 13g;
Protein 1g.
Comments: Unsweetened cocoa powder supplies a rich, chocolaty taste
without adding extra calories. This versatile cake may be dressed up with
a low-fat frosting for celebrations and parties or served on its own as the
finale for a family meal.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1999"
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Per Serving (excluding unknown items): 78 Calories; 4g Fat (46.6% calories
from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 27mg
Cholesterol; 143mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 1 Fat; 1/2 Other Carbohydrates.
NOTES : Recipe from "World-Class Diabetic Cooking" by Kay Spicer, (©
American Diabetes Association, 1996)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: Kay Spicer
Preparation Time: 0:00
Servings: 16
Diet Chocolate Chiffon Cake Recipe brought to you by Diet Recipes To-Go
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The Glycaemic Index Diet
The glycaemic index weight loss regime is based on the gi (or glycaemic index), a list showing food types and a score illustrating the speed with which the glucose and energy of the food type gets converted to glucose in the dieters blood stream. The believe is that slow acting types of food (ie those foods with a low Glycaemic score), keep you satiated for longer and help to consume fewer food without feeling you are missing out. It's also extremely effective for diabetics, as the low GI food types are useful in preventing surges in blood glucose amount. The Zone Diet The Zone diet is a diet primarily advocated by Barry Sears in a series of books. The Zone diet isn’t exactly a fat reduction diet, although many 'zone dieters' discover that they really reduce weight by following this system. The science claimed for the Zone Diet is that if one can control the secretion of insulin and glucogen (two hormones produced naturally by your body), then your body releases eicosanoids which, as a result puts your body in a state of balance that is more healthy than normal, which, not surprisingly, is known as 'the zone'. Sears believes that if you get into this 'zone', your metabolism is working at its most efficient and, as a result, doesn't need to convert surplus energy to fat. The most interesting technique of the zone system is to maintain the precise ratio of carbohydrates to proteins, and to take high levels of Omega 3 fish oils. Lycopene foods (includes apricot, papaya and tomato) The phytochemical lycopene is a natural pigment and one of the same group of phytochemicals as carotene. It is responsible for the dark red color of a good number of natural foods. Unlike most other nutrients, this useful phytochemical does not degrade if cooked, rather it is noticeably strengthened by the cooking process. . Its main advantage is that it acts as an antioxidant and is believed to be of use in the fight to reduce the risks of developing cancer. This useful phytochemical is the strongest fighter of singlet oxygen, which is linked with aging of the skin. It is also thought by many researchers to hamper the development of diseases affecting arterial blood vessels. |