VIEWS: 7 PAGES: 2 POSTED ON: 11/6/2009
-Preheating oven: Heat to 350 degrees F. Spray a nonstick bundt pan with cooking spray. -Mixing dry ingredients: Sift cake flour, baking powder, and baking soda into a mediumsized bowl; set aside. -Mixing all ingredients: In a large mixing bowl, cream the butter with an electric mixer. Add Splenda and egg. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend until batter is uniform. -Making Filling: Place ¼ of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well. Place ½ of remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter. Bake 50-60 minutes or until a toothpick inserted near the center comes out clean. Nutritional Facts: Coconut Surprises: PER SERVING: 37 calories; 3.5 grams fat (85 percent calories from fat); 2.5 grams saturated fat; 8 mg cholesterol; 0.5 gram protein; 1 gram carbohydrate; no sugar; no fiber; 22 mg sodium; 6 mg calcium; 18 mg potassium. Cool Lime Cheesecake: PER SERVING: 240 calories; 16 grams fat (60 percent calories from fat); 9 grams saturated fat; 74 mg cholesterol; 9 grams protein; 15 grams carbohydrate; 4 grams sugar; no fiber; 256 mg sodium; 73 mg calcium; 140 mg potassium. Cinnamon Swirl Coffeecake: PER SERVING: 200 Calories; 80 Calories from fat; 9g fat; 5g saturated fat; 40mg Cholesterol; 180mg of Sodium; 25g carbohydrate; 1g dietary fiber; 4g sugar; 4g protein. Baking with Artificial Sweeteners A Diabetic’s Guide to Satisfying Your Sweet Tooth Suggestions -If you are baking with Splenda and notice a problem with low volume, try adding ½ teaspoon of baking soda and ½ cup of nonfat dry milk to the recipe for every cup of sweetener used. -If the flavor is not strong, try adding vanilla until it tastes right. -Cookies made with artificial sweeteners typically do not spread, so you will want to flatten them before baking. -Many baked goods do not brown well when made with artificial sweeteners, so when there are 4-5 minutes left in baking time, remove the baked good and either coat them lightly with nonstick cooking spray or brush with beaten egg white. -If possible, use part artificial sweetener and part sugar in your recipe to achieve better results, particularly when making candy, fudge, or frostings. (Courtesy of azcentral.com) References: Allrecipes.com Azcentral.com Splenda.com Virtual.clemson.edu WHAT’S INSIDE: Jenna Gatsch and Michelle Pelersi No-Calorie Sugar Substitutes Baking Tips Fun New Recipes Baking Tips and New Recipes! Diabetics! Now you can enjoy all the same sweet, sugary snacks as the rest of the world. There are three well known and popular sugar substitutes that can be directly substituted for sugar in recipes. Substitution instructions for each sweetener are different. Direct substitution however, does not always yield the best results. Each sweetener reacts differently when baked. Fortunately, there are many recipes out there that have been designed specifically for certain artificial sweeteners so that the results always come out tasting delicious! (azcentral) Aspartame The second artificial sweetener used in products is aspartame. It is 180-200 times sweeter than sugar and is sold under the brand names Nutrasweet and Equal. When used in cooking, aspartame has a big problem: it loses its sweet flavor when it is exposed to heat above 85 degrees Fahrenheit (NIRC Fact Sheet). It is still possible to use it, however, as long as it is added at the end of cooking. This is especially useful for recipes made on the stovetop, such as pudding. To use in place of sugar: Substitute 6 packets of Equal or Nutrasweet for every ¼ cup of sugar - Preparing filling: Beat cream cheese and sweetener in a mixer bowl on medium speed until smooth and well combined. Beat in egg, egg whites, lime zest and juice until well-blended. - Combining crust and filling: Pour cream cheese mixture over baked crust. Return to oven; bake 30 to 35 minutes or until center of cake is almost set. Let cool slightly on a wire rack. Gently run a metal spatula around the rim of the pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate for several hours or overnight before serving. To serve, remove side of pan. Garnish with lime zest. Saccharin The first artificial sweetener to be used in products as a sugar substitute, saccharin is 300 times sweeter than sugar and is sold under the name Sweet `N Low. Saccharin does not lose any of its sweetness when it is heated and is able to dissolve easily in liquids (NIRC Fact Sheet). To use in place of sugar, follow the following substitution directions: Substitute 6 packets of Sweet ‘N Low for every ¼ cup of sugar. Sucralose The newest artificial sweetener on the market is sucralose, which is actually made from sugar. Sucralose is 600 times sweeter than sugar and is sold under the brand name Splenda (azcentral.com). Sucralose is the most stable artificial sweetener when used in baking, retaining its sweetness when baked in very high heat (allrecipes.com) To substitute for sugar: Substitute 1 cup of Splenda for 1 cup of sugar There is no aftertaste associated with aspartame when used in baking. COOL LIME CHEESECAKE (AZCENTRAL. COM ) For crust: 1 cup graham-cracker crumbs 3 tablespoons butter or margarine, melted 2 tablespoons Equal Spoonful or 3 packets Equal sweetener (see note) For filling: 2 (8-ounce) packages reduced-fat cream cheese, softened 2/3 cup Equal Spoonful or 16 packets Equal sweetener (see note) 1 egg 2 egg whites 1/2 teaspoon grated lime zest (colored portion of peel), plus more for optional garnish 3 tablespoons fresh lime juice - Preparing crust: Preheat the oven to 325 degrees. In a large bowl, combine graham cracker crumbs, butter and sweetener. Press onto the bottom and 1/2 inch up the sides of an 8-inch springform pan or 8-inch round cake pan. Bake for 8 minutes. Let cool on wire rack. Do not turn oven off. When used in moderation, sucralose does not leave behind any unpleasant aftertaste (NIRC Fact Sheet). CINNAMON SWIRL COFFEECAKE (Splenda.com) Cake Batter: 3 cups cake flour 1 tablespoon baking powder 3/4 teaspoon baking soda 1/2 cup butter 1 1/3 cups Splenda Granulated 1 egg 1/4 cup egg substitute 2 teaspoons vanilla extract 1/2 cup unsweetened applesauce 1 1/2 cups light sour cream, divided Filling: 3 tablespoons brown sugar 1 teaspoon ground cinnamon Saccharin is said to have a slight aftertaste when used in baking COCONUT SURPRISES (AZCENTRAL.COM ) 1 (3-ounce) package cream cheese, softened 3 packets Sweet’N Low ¼ teaspoon grated orange zest ¼ teaspoon grated lemon zest 1 teaspoon chopped walntuts ¼ cup unsweetened shredded coconut, toasted - Working cheese: Work with a spoon until light and fluffy. - Mixing in sweeteners: Thoroughly mix orange and lemon zest and walnuts. -Chilling: Chill about 20 minutes. Roll into 12 (1inch) balls. Roll in toasted coconut. Refrigerate.
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