“Meatless Monday” Recipe of the Week – Diner Griddle Cakes  

May 24, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Diner Griddle Cakes. To make this week’s recipe you’ll be needing All Purpose Flour, Baking Powder, Baking Soda, Granulated Sugar, Salt, Eggs, Vanilla Yogurt, and Buttermilk. No Meat needed to start the day with this week’s recipe. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe  needs! Enjoy and Eat Healthy in 2021!  https://www.cooksrecipes.com/index.html

Diner Griddle Cakes
The vanilla yogurt and buttermilk contributes to the tenderness of these pancakes as well as giving them a subtle sourdough-like flavor that goes well with butter and warm maple syrup.

Recipe Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
2 tablespoons granulated sugar
1/4 teaspoons salt
2 large eggs
1 cup vanilla yogurt
2 cups buttermilk
1/4 cup butter, melted
2 to 4 tablespoons butter to grease griddle

Cooking Directions:
1 – In a large bowl, stir together flour, baking powder, baking soda, sugar and salt; set aside.
2 – In a small bowl, beat eggs; add yogurt and mix well. Stir in buttermilk and melted butter.
3 – Pour liquid ingredients into dry ingredients all at once and whisk just until moistened.
4 – Heat griddle and 2 tablespoons butter over medium heat (300ºF / 150ºC for electric griddle).
5 – Pour 1/4 cup batter into griddle for each pancake. Cook 2 to 3 minutes until underside is golden, then flip. Cook 3 to 4 minutes more, until center springs back when gently pressed. Use additional butter, if necessary to prepare remaining batter.

Makes 24 pancakes.
https://www.cooksrecipes.com/breakfast/diner_griddle_cakes_recipe.html

Diabetic Dessert of the Week – Double Chocolate Fudgies

May 13, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Double Chocolate Fudgies. To make this week’s Recipe you’ll be needing Butter, Unsweetened Applesauce, Eggs, Vanilla Extract, All Purpose Flour, Equal Spoonful, Semisweet Chocolate Chips, Unsweetened Cocoa, Baking Powder, and Salt. The Recipe is 70 calories and 7 carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Double Chocolate Fudgies
These are rich mini chocolate brownie cups baked in a miniature muffin pan. They are perfect for gift giving or a school bake sale. No one will guess they have 33% less calories than a traditional brownie.

Recipe Ingredients:
6 tablespoons butter, softened
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup Equal® Spoonful*
1/2 cup mini semisweet chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt

Cooking Directions:
1 – Beat butter, applesauce, eggs and vanilla until blended. Stir in combined flour, Equal®, chocolate chips, cocoa, baking powder and salt until blended.
2 – Fill foil or paper cup lined miniature muffin cups with approximately 1 rounded teaspoonful of dough.
3 – Bake in preheated 350°F (175°C) oven 10 to 12 minutes or until wooden pick inserted in center comes out clean. Let cool in pan 1 to 2 minutes. Remove from pan and cool completely on wire rack.
4 – Store in airtight container at room temperature.
Makes 24 mini muffin cups.

*May substitute 24 packets Equal sweetener.

Nutritional Information Per Serving (1/24 of recipe; 1 mini muffin): calories 70 protein 1 g carbohydrate 7 g fat 5 g cholesterol 25 mg sodium 51 mg
https://www.cooksrecipes.com/diabetic/double_chocolate_fudgies_recipe.html

Diabetic Dish of the Week – Country Buttermilk Buckwheat Pancakes

May 11, 2021 at 6:02 AM | Posted in breakfast, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Country Buttermilk Buckwheat Pancakes. To make this week’s Dish you’ll be needing Buckwheat Flour, All Purpose Flour, Baking Powder, Brown Sugar, Vegetable Oil, Eggs, Reduced Fat Buttermilk, and Nonstick Cooking Spray. The Pancakes are 108 calories and 11 net carbs per serving. Start your morning off with a Delicious and Healthy Breakfast! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Country Buttermilk Buckwheat Pancakes
Put a twist on the traditional stack with these low-carb, buckwheat-based pancakes. With just 20 minutes of preparation time, you can be basking in a taste of golden-brown bliss!

Ingredients
Preparation time: 20 minutes

1/2 cup buckwheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon brown sugar
2 tablespoons vegetable oil
2 large eggs
1 cup reduced-fat buttermilk
Nonstick cooking spray

Directions
Yield: 9 pancakes (1/4 cup batter each)
Serving size: 1 pancake

1 – Blend flours, baking powder, and brown sugar together in a mixing bowl. Add vegetable oil, eggs, and buttermilk and stir until well blended. Spray a griddle or skillet with nonstick cooking spray and heat over medium heat. Measure 1/4 cup batter for each pancake onto hot griddle or skillet. Cook pancakes approximately 1–2 minutes on each side until they are golden brown. Serve immediately.

Nutrition Information:
Calories: 108 calories, Carbohydrates: 12 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 148 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/breakfast/country-buttermilk-buckwheat-pancakes/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dessert of the Week – Keto Chocolate Chip Cookies

April 29, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 2 Comments
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This week’s Diabetic Dessert of the Week is Keto Chocolate Chip Cookies. To make this week’s recipe you’ll be needing Almond Flour, Sugar Free Chocolate Chips, Powdered Erythritol, Baking Powder, Salt, Butter, Pure Vanilla Extract, and Whole Milk. The Cookies are 86 calories and 7 carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Keto Chocolate Chip Cookies
Looking for a diabetes-friendly treat? These keto cookies use an almond flour base and sugar-free chocolate chips to make a delightful dessert that’s low in carbs but high in flavor!

Ingredients
1 cup almond flour
4 tablespoons sugar-free chocolate chips, such as Lily’s brand
2 tablespoons powdered erythritol, or equivalent of stevia
1/8 teaspoon baking powder
Pinch of salt
2 tablespoons butter, melted (or melted coconut oil)
1 teaspoon pure vanilla extract
3 teaspoons whole milk (or nondairy milk)

Directions
Yield: 12 servings
Serving size: 1 cookie

1. Preheat oven to 325°F.

2. Stir dry ingredients in a large bowl.

3. Add in wet ingredients to form a dough.

4. Shape into 1-inch balls.

5. Place cookie balls on a cookie tray and bake on center rack for 10 to 12 minutes.

6. Allow cookies to cool and firm up for 8 to 10 minutes.

Nutrition Information:
Calories: 86 calories, Carbohydrates: 7 g, Fat: 8 g, Sodium: 32 mg
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/keto-chocolate-chip-cookies/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Jalapeno Corn Muffins

April 1, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe that’s perfect for Dinner Recipe, Jalapeno Corn Muffins. To make these Muffins you’ll be needing Cornmeal, Skim Milk, All-Purpose Flour, Red Pepper, Jalapeno Pepper, Baking Powder, Garlic Powder, Egg, Canola Oil, and Paprika. There’s 60 calories and 9 net carbs per Muffin. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

Jalapeno Corn Muffins

Ingredients

1/2 cup cornmeal (125 mL)
1/3 cup skim milk (75 mL)
1/2 cup all-purpose flour (125 mL)
1/4 cup red pepper, finely chopped (60 mL)
2 Tbsp fresh jalapeno pepper, finely chopped (30 mL)
1 1/2 tsp baking powder (7 mL)
1/4 tsp garlic powder (1 mL)
1/4 tsp salt (1 mL)
1 egg, beaten
1 Tbsp canola oil (15 mL)
paprika (optional)

Directions

1 – Preheat oven to 425F (220C).
2 – In medium bowl, combine cornmeal and milk and let stand for 5 to 10 minutes. Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk, and stir well. Add egg and canola oil, stirring until just moistened.
3 – Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika. Bake for 10 to 15 minutes, or until lightly browned.

Recipe Yield: Yield: 12 muffins

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 1.5 grams
Sodium: 110 milligrams
Cholesterol: 20 milligrams
Protein: 2 grams
Carbohydrates: 10 grams

Jalapeno Corn Muffins

Spicy Sweet Potato Muffins

March 16, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, sweet potatoes | Leave a comment
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I have a recipe for some Spicy Sweet Potato Muffins. To make this delicious Muffins you’ll be needing Brown Sugar, Ground Cinnamon, All Purpose Flour, Baking Powder, Slat, Baking Soda, All Spice, Canned Sweet Potatoes, Low Fat Buttermilk, Vegetable Oil, and Egg. This recipe is also from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spicy Sweet Potato Muffins
The delicious flavor of sweet potatoes make these muffins the perfect anytime treat!

Ingredients
1/3 cup plus 2 tablespoons packed brown sugar, divided
2 teaspoons ground cinnamon, divided
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1 cup mashed cooked or canned sweet potatoes
3/4 cup low-fat buttermilk
1/4 cup vegetable oil
1 egg

Directions
Yield: 12 muffins
Serving size: 1 muffin

1 – Preheat oven to 425°F. Spray 12 standard (2 1/2-inch) muffin cups with nonstick cooking spray. Combine 2 tablespoons brown sugar and 1 teaspoon cinnamon in small bowl; mix well. Set aside.

2 – Combine flour, baking powder, remaining 1 teaspoon cinnamon, salt, baking soda and allspice in large bowl. Stir in remaining 1/3 cup brown sugar. Combine sweet potatoes, buttermilk, oil and egg in medium bowl; mix well. Stir into flour mixture just until moistened. Spoon evenly into prepared muffin cups. Sprinkle with brown-sugar cinnamon mixture.

3 – Bake 14 to 16 minutes or until toothpick inserted into centers comes out clean. Remove to wire rack; cool completely.

Nutrition Information:
Calories: 166 calories, Carbohydrates: 26 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Sodium: 256 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/breakfast/spicy-sweet-potato-muffins/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Pineapple Plantain Muffins

March 14, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for Pineapple Plantain Muffins to pass along. Some of the ingredients that you’ll be needing are Plantain, Spices, Flour, Baking Powder, Baking Soda, Splenda® Sugar Blend, Splenda® Brown Sugar Blend, Banana, Pineapple Chunks, Almonds and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Pineapple Plantain Muffins
Plantains are baked and folded into the muffin batter with pineapple in this brightly flavored muffin.

Recipe Ingredients:
1 large ripe plantain
1/4 teaspoon light butter
1 1/2 teaspoons ground cinnamon
2 cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons light butter
3/4 cup Splenda® Sugar Blend
1/3 cup Splenda® Brown Sugar Blend
2 egg whites
1 egg yolk
8 ounces light vanilla yogurt
1 teaspoon vanilla extract
1 small ripe banana, mashed
3/4 cup pineapple chunks
1/2 cup sliced almonds, for garnish

Cooking Directions:
1 – To prepare plantain: Preheat oven to 350°F (175°C). Slice skin of plantain and spread teaspoon butter and cinnamon on top. Wrap in aluminum foil and bake for 45 minutes. Allow to cool. Remove from skin and set aside.
2 – To prepare muffins: Sift flour, baking powder and baking soda into small bowl. In large bowl, cream butter and Splenda® Sugar Blend and Splenda® Brown Sugar Blend. Add eggs, yogurt, vanilla, mashed banana, and plantain.
3 – Fold in flour mixture. Fold in pineapple.
4 – Line muffin pans with paper liners. Fill each liner about 2/3 full. Top with sliced almonds if desired.
5 – Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
Makes 15 muffins.

Nutritional Information Per Serving (1 muffin): Calories 210 | Calories from Fat 30 | Fat 3.0g (sat 1.0g) | Cholesterol 20mg | Sodium 135mg | Carbohydrates 38g | Fiber 2g | Sugars 20g | Protein 4g.
https://www.cooksrecipes.com/diabetic/pineapple_plantain_muffins_recipe.html

Diabetic Dessert of the Week – Chocolate Mint Sandwich Cookies

February 25, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is Chocolate Mint Sandwich Cookies. Some of the ingredients that you’ll be needing are Almond Flour, Dutch Processed Cocoa Powder, Baking Powder, Heavy Cream, Dark Chocolate, Coconut Oil and more. Included are recipes for the Cake, Cream Filling, and Chocolate Coating. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Chocolate Mint Sandwich Cookies
The best kind of sandwiches are the ones made with cookies, dipped in chocolate, and without all the added sugar! These beauties are also gluten-free.

Ingredients
Cookie Base:
1 1/2 cup almond flour
1/2 cup dutch processed cocoa powder
1/2 cup granulated Swerve, or sweetener of choice
1 tsp baking powder
1 tsp xanthan gum
6 tbsp unsalted butter, softened
1-2 tbsp cold water, if needed

Cream Filling:
6 tbsp unsalted butter, melted and cooled
1 cup powdered erythritol
2 tsp heavy cream
1/4 tsp non-alcohol mint extract

Chocolate Coating:
5 oz Lily’s Milk or Dark Chocolate
1/2 tsp coconut oil
1/4 tsp non-alcohol mint extract

Directions
Make the cookies:

1. Heat oven to 350°F and line a large cookie sheet with parchment.

2. Whisk together the almond flour, cocoa powder, baking powder, sweetener and xanthan gum.

3. Cut in the soft butter and 1 tbsp cold water until a stiff dough forms. Use your hands to work the dough, and if it’s too stiff, add another tbsp of water.

4. Place the dough on a large piece of parchment and cover with plastic cling wrap. Roll into a thin round, about 1/4 inch thick, and use a round 2-inch cookie cutter (or small glass!) to cut the dough and place cookies on the prepared baking sheet.

5. Re-roll the scraps and repeat until you are out of dough. Bake the cookies for 8–12 minutes; let cool before filling.

Make the filling:

1. Combine butter, powdered sweetener, and mint extract in a medium mixing bowl. Beat together until smooth, add the heavy cream, and continue to beat until light and fluffy. Taste and adjust the mint flavor to your preference.

2. Spread or pipe filling onto half of the cooled cookies and top with another to make a sandwich.

3. Melt the chocolate and coconut oil, stir in mint extract.

4. Dip or drizzle in minty chocolate and arrange on a piece of wax paper or parchment. Let cool and serve!
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-mint-sandwich-cookies/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Double Chocolate Brownies

February 11, 2021 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for some Double Chocolate Brownies. These Brownies are only 105 calories and 10 carbs per serving! To prepare these Brownies you’ll be needing Stick Butter, Unsweetened Applesauce, Eggs, Vanilla Extract, All Purpose Flour, Equal Spoonful, Semisweet Chocolate Chips, Unsweetened Cocoa, Baking Powder and Salt. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

Double Chocolate Brownies
Applesauce replaces part of the fat, sweetener all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips—so who can resist these delicious brownies?

Recipe Ingredients:
6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup Equal® Spoonful*
1/2 cup semisweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt

Cooking Directions:
1 – Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal®, chocolate chips, cocoa, baking powder and salt until blended.
2 – Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350° F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
3 – Store in airtight container at room temperature.
Makes 16 brownies.

*May substitute 24 packets Equal sweetener.

Nutritional Information Per Serving (1/16 of recipe; 1 brownie): calories 105; protein 2 g; carbohydrate 10 g; fat 7 g; cholesterol 38 mg; sodium 77 mg.
https://diabeticgourmet.com/diabetic-recipe/double-chocolate-brownies

Gingerbread Cake

December 10, 2020 at 6:01 AM | Posted in Uncategorized | 3 Comments
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I have another Diabetic Friendly Holiday Dessert to pass along, Gingerbread Cake. To make this cake you’ll be needing Unsweetened Applesauce, Molasses, Vegetable Oil, Eggs, All Purpose Flour, Splenda Granulated No Calorie Sweetener, Baking Soda, Baking Powder, Salt, Ground Ginger, Ground Cinnamon, and Ground Cloves. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Gingerbread Cake
Who can resist a warm freshly baked gingerbread cake? This is a reduced calorie version that doesn’t sacrifice flavor.

Recipe Ingredients:
2 cups unsweetened applesauce
3/4 cup molasses
1/3 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 1/3 cups Splenda® Granulated No Calorie Sweetener
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray Bundt pan with butter-flavored cooking spray. Set aside.
2 – Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well.
3 – Blend remaining dry ingredients in a separate bowl. Mix well.
4 – Add dry ingredients to the applesauce mixture. Stir well.
5 – Pour cake batter into prepared pan.
6 – Bake in preheated 350°F (175°C) oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven.
7 – Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool.
Makes 12 servings.

Serving Suggestions:
Serve with sautéed apples or non-dairy topping.
Place 1/2 cup Splenda® Granulated Sweetener in a blender. Blend covered, on high approximately 30 seconds. Sprinkle the finely ground Splenda over the cake like powdered sugar.
Nutritional Information Per Serving (1/12 of recipe): Calories: 170; Calories from Fat: 45; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 35mg; Sodium: 240mg; Total Carbs: 29g; Dietary Fiber: 1g; Sugars: 11g; Protein: 3g.
https://www.cooksrecipes.com/diabetic/gingerbread_cake_recipe.html

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