Cookbook Offers Lemon Coconut Cake Made with Splenda

I know that Easter's on the way, and if you're like me you are starting to go through your recipes looking for that special dessert that everyone will love. I'm aware that that's a little more of a challenge for folks with diabetes. So our Old Cookbook Review is especially for you today.
My brother, Greg, likes to cook, and tries to keep it healthy. We are recipe-swapping buddies (we've even chatted about pot roast recipes... as I grocery shopped... via the cell phone). So this may be a cookbook that he'll want to look for at yard sales or on the internet (he's a computer bug , as well).
The book today is Unbelievable Desserts with Splenda; Sweet Treats Low in Sugar, Fat, and Calories by Marlene Koch. It is dated 2001 and is published by M. Evans and Company. It's ISBN is 0-87131-964-0. I give the book a thumbs-up today because it is chock full of recipes that I would actually make. Sure, there are a few recipes like Mousse and Torte that aren't usually on my to-do list, but three fourths are great recipes for sweets that are common to most folks; Coconut Cream Pie, Apple Pie in a Bag, Blackberry Cobbler (a big, "Oh Yeah") and Chocolate Cake. Plus, there's a section on beverages, and any book that includes a recipe for Creamy Iced Coffee is O.K. with me. You might want to start the search for this one!


P. 95 Lemon Coconut Layer Cake

3 egg whites
2 TBSP granulated sugar
3 TBSP canola oil
1 tsp vanilla
1/2 C low-fat buttermilk
2/3 C Splenda Granular
1 large egg
1 C + 2 TBSP cake flour
2 tsp baking powder
1/4 tsp baking soda
1/2 C lemon curd (or sugar-free lemon pudding)
1 1/4 C light whipped topping
1/3 C shredded coconut

Preheat oven to 350 degrees. Spray an 8-inch cake pan with non-stick baking spray. In a medium bowl, beat 3 egg whites until frothy. Gradually add sugar and continue to beat until soft peaks form when the beaters are lifted from the whites. Set aside.
On medium speed mix oil, vanilla, buttermilk, Spenda and egg in a large bowl and blend until smooth. Gently fold in the beaten egg whites. Spoon into prepared pan and smooth top. Bake for 20 min. or until center springs back when lightly touched. Cool cake in pan on rack for 10 min. Loosen cake from pan by inverting briefly. Let cake layer cool completely.
Set cake on plate and slice horizontally to make two layers. Mix the lemon curd (or sugar-free pudding) and whipped topping together in a bowl. Place 1/2 C of the frosting on the first layer of the cake. Place second layer on top and frost top and sides with the remaining frosting. Sprinkle coconut over the top of the cake. Refrigerate until serving. Makes 8 servings. Keeps very well in the fridge for several days.


(These numbers are accurate if using lemon curd in the recipe).
calories 175
carbs 22 (sugar 7)
protein 4 grams
Diabetic exchange=1 1/2 carbs, 1 1/2 fat
fat 8 grams (sat. 1.5)
fiber 0 grams
sodium 200 milligrams





P. 133 Lemon Curd

2/3 C lemon juice
2 TBSP water
1 large egg, beaten
1 large egg yolk
2 TBSP cornstarch
2/3 C Splenda Granular
2 TBSP light butter

In a med. non-aluminum saucepan thoroughly whisk together the first 6 ingredients. Place pan on stove and turn heat to med. Cook, whisking constantly, until mixture comes to a boil. Boil, whisking for 1 min. Mixture should be thick and clear. Remove from the heat and stir in the butter. Cool. Fourteen servings (1 TBSP each).

Per serving:
calories 25
carbs 4 grams (sugar 0)
protein 0 grams
Diabetic exchange=1/4 carb
fat 1.5 grams (sat. 0.5)
fiber 0 grams
sod
Pium 0 grams

Go to Grocerycartchallenge for more recipes at the recipe swap today.