---------- Recipe via Meal-Master (tm) v8.01
Title: Oatmeal Cake
Categories: Diabetic, Cakes, Desserts
Yield: 16 servings
1 c All-purpose flour;
3 lg Egg white;@ room temp
1 ts Baking soda;
1/2 ts Salt;
1 ts Cinnamon;
1/2 ts Nutmeg;
3/4 c Water;@ room temp devided
1/3 c Dry buttermilk;
1 c Rolled oats;
1/4 c Margarine;@ room temperature
1/4 c Raisins;
1/4 c Dark molasses;
Liquid sugar substitute;
Equal to 3 tablespoons sugar
Place flour, soda, salt, cinnamon, nutmeg, and dry buttermilk in mixer bowl
and mix at low speed to blend. Add margarine, egg whites, molasses,
sweetener, and 1/2 cup water to flour mixture and beat at medium speed for
1 minute to mix well. Add 1/4 cup water, oats, and raisins to batter and
mix at medium speed only until blended. Spread batter evenly in a 9-inch
square pan that has been greased with margarine. Bake @ 375 degree f. for
about 30 minutes, or until a cake tester comes out clean and the cake pulls
away form the sides of the pan. Cut cake 4 X 4 in 16 equal servings. Food
Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 104;
CHO:
14gm; PRO: 3gm; FAT: 3gm; LOW-SODIUM DIET: Omit salt. Use salt-free
margarine.
From: The New Diabetic Cookbook by Mabel Cavaiani Brought to you and yours
via Nancy O'Brion and her Meal-Master.
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