Some friends regularly get together for “Happy Hour” every Friday and I wanted to surpise one of the folks in the group for his 50th birthday but thought a birthday cake might not be a good idea since he’s Type 1 diabetic and uses insulin
Cake : Chocolate. (Diabetic)
120 g Margarine.
2 t artificial sweetener.
1 C Wholemeal flour.
1 C White flour.
2 t Baking powder.
3 T
½ t Baking Soda.
2 Eggs.
125g Unsweetened Natural Yoghurt.
¾ C Reduced fat milk.
Whip together the margarine and sweetener. Sift the dry ingredients together. Lightly beat the eggs with the yoghurt and milk.
Combine all ingredients together. Pour into a lined cake tin and cook for 30-40 minutes at 180C.
Cut into 16 pieces.
Per piece
Energy: 442kj/105cal
Fat: Low
Carbohydrate: 12g
Fibre: Moderate
(Diabetes NZ)
——
Brownies:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350 ° F. Grease bottom only of 8-inch square pan. Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 ° F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well. Spread over top of slightly cooled brownies. Cool completely.
Calories: 80
Sodium: 50 mg
Cholesterol: 18 mg
Fat: 3 g
Carbohydrates: 13 g
Exchanges: 1/2 Bread/Starch, 1/2 Fat