Diabetic Sponge Cake Recipe
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Diabetic Sponge Cake
7 eggs
1/2 cup fruit juice, orange
3 tbsp Sweet 'n Low or any sugar substitute
2 tbsp lemon juice
3/4 tsp cream of tartar
1 1/2 cups sifted cake flour
1/4 tsp salt
Separate eggs. Beat egg whites with salt until foamy. Add cream of
tartar and continue beating until stiff. In another bowl, combine rest of
ingredients and mix well. Fold in beaten egg whites. Bake in greased and
floured bundt pan at 350 degrees for 40 minutes or longer; test with
toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.
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Diet hints and tips
If your aim is to become slim and develop your overall wellbeing, then, without doubt, you should commence a meticulously planned balanced dietary regime. If possible, this must contain 5 helpings of fruit/vegetables every day and also embrace an appropriate mix of fat, carbohydrates and protein.
When chosing foods for dieting, dieters far too often direct their attention to chain store and well known products labelled 'low in fat'. To do this is usually a miscalculation, seeing as how a food product might be very low in fat, but nevertheless dangerously high in calories.
In planning a weight loss regime, it is important to endeavour to cut down your ingestion of fats, refined carbohydrate and salt.
If you like this Diabetic Sponge Cake Recipe, you may find the following sites useful:
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