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The Recipe Instructions |
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Ingredients
5 eggs
1/2 cup sugar
3 package sugar substitute, see * Note
1 tsp vanilla extract
3/4 cup flour
2 tbsp cornstarch
1 tsp baking powder
2 cup skim milk
1 package sugar-free vanilla instant pudding
1/2 tsp ground cinnamon
1 tsp cocoa powder
Directions
* Note: Sweet'N Low or other heat-stable sugar substitute.
Preheat oven to 400 degrees. Grease and line two 8-inch round cake pans
with parchment paper or waxed paper.
Beat eggs with electric mixer until light and fluffy. Sprinkle sugar,
sugar substitute, and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together; sprinkle half the
mixture over batter. Fold in with rubber spatula. Repeat with remaining
flour mixture. Use a rubber spatula to spread batter evenly in pans.
Bake on center rack of oven for 15 to 20 minutes or until cake is golden
and springs back when lightly touched. Invert cake onto wire rack and cool
for 5 minutes; remove pan. Set aside to cool.
Blend milk with instant pudding mix in mixing bowl using electric mixer.
Continue mixing at low speed for 1 minute or until pudding mix is
dissolved. Set pudding aside for 10 minutes or until set.
To assemble: Arrange a single cake layer on serving dish. Spread
two-thirds of firm pudding evenly over bottom cake layer. Place remaining
cake layer evenly on top.
Stir cinnamon and cocoa into remaining pudding. Spread over top of cake as
chocolate frosting. Refrigerate until ready to serve. Cut with serrated
knife.
This recipe yields 8 servings.
Exchanges Per Serving: 2 Starch, 1 Fat.
Nutrition Facts: Carbohydrates 28g; Protein 7g; Fat 4g; Calories 176;
Fiber 0.3g; Sodium 165mg; Cholesterol 172mg.
Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"
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Per Serving (excluding unknown items): 165 Calories; 3g Fat (16.5% calories
from fat); 7g Protein; 27g Carbohydrate; 1g Dietary Fiber; 118mg
Cholesterol; 129mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: Mary Abbott Hess
Preparation Time: 0:00
Servings: 8
Diet Louis Boston Cream Cake Recipe brought to you by Diet Recipes To-Go
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Flavonoid foods (inlcudes dark chocolate, kohlrabi, soy and thyme) The flavonoids present in these fruit and vegetables are thought to have properties in preventing cancer. Nutritionalists who have been studying the effects of flavonoids suspect that they may well also have many healthy benefits, amongst them, anti-dermatitis and antioxidant properties. Many are also low in calories, so you should add them to your weight loss program. |