Applesauce Cake for Diabetics

14
Servings
40m
Prep Time
45m
Cook Time
1h 25m
Ready In


"Diabetics don't have to give up desserts! This is low in sugar. If you don't want the sugar in the Craisins, rinse them a little in cold water and drain. This removes some of the sweetener on them. Or use raisins instead. Dry buttermilk powder can be found in the baking section of larger supermarkets. It is great to have on hand for baking. This was adapted from a recipe in "Desserts for Diabetics", by Mabel Cavaiani. NOTE: This is a low-rise cake, like a snack-cake or brownie."

Original recipe yields 14 servings
OK

Nutritional

  • Serving Size: 1 (47.9 g)
  • Calories 113.3
  • Total Fat - 5.6 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 3.1 mg
  • Sodium - 198 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 5.2 g
  • Protein - 1.8 g
  • Calcium - 12.2 mg
  • Iron - 1 mg
  • Vitamin C - 4 mg
  • Thiamin - 0.1 mg

Step 1

Pre-heat oven to 375°F. Coat a 9"x5" loaf pan with nonfat cooking spray.

Step 2

Place All-Bran, Egg Beaters, oil, Splenda, water, brown sugar and applesauce in a mixer bowl. Stir to blend and let sit 30 minutes. (Don't skip this step!).

Step 3

Stir remaining ingredients (except nuts and cranberries) together in a medium bowl to blend. Add to bran mixture and mix on medium speed to blend well. Add nuts and cranberries.

Step 4

Spread batter evenly in pan and bake about 45 minutes, or until wooden pick inserted in center comes out clean. (Do not overbake breads or cakes made with Splenda or they will dry out too fast!).

Step 5

Cool in pan 10 minutes and then remove from pan to wire rack; cool to room temperature.

Step 6

Cut into 14 equal slices.

Tips & Variations


No special items needed.

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