Delicious Diabetic Recipes SPONGE CAKE and CHOCOLATE SAUCE by zuperbayu


									SPONGE CAKE

7 eggs
1/2 c. cold water
3 tbsp. sugar substitute
1/2 tsp. vanilla
2 tbsp. lemon juice
1/4 tsp. cream of tartar
1 1/2 c. cake flour
1/4 tsp. salt

Beat egg yolks until thick and lemon colored. Combine water, sugar
substitute, vanilla, and lemon juice. Add to egg yolks beat until thick
and foamy; add cream of tartar to beaten egg whites and continue
beating until stiff peaks form. Fold carefully into yolk mixture.
Combine sifted flour and salt. Sift a little at a time over the mixture,
folding in gently. Pour into an ungreased 9 or 10 inch tube pan. Bake
at 325 degrees for 1 hour and 15 minutes. One serving = 1 bread



1 tbsp. butter
2 tbsp. cocoa
1 tbsp. cornstarch
1 c. skim milk
2 tsp. sugar substitute
1/8 tsp. salt

Melt butter. Combine cocoa, cornstarch and salt; blend with melted
butter until smooth. Add milk and sugar substitute and cook over
moderate heat, stirring constantly until slightly thickened, remove
from heat. Stir in vanilla. Set pan in ice water and stir until
completely cold. (Sauce thickens as it cools.) One serving - (1
tablespoon) free exchange.



1/2 tsp. baking powder
1 c. flour

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