Peppermint Cake Recipe
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Peppermint Cake
2 cup Cake flour, sifted
1 tsp Baking soda
1/3 cup Vegetable shorting, softened
1/4 cup Granulated sugar replacement
1 Egg
2 oz Baking chocolate, melted
1/2 tsp Peppermint oil
2 tsp Vanilla extract
1/2 cup Unflavored milk
1/4 cup Skim milk
Sift flour, baking soda and salt together. Cream shortening and sugar
replacement unitl light and fluffy. Add egg and beat well. Add
chocolate, peppermint oil and vanilla and blend thoroughly. Beat in
yogurt. Add flour mixture and milk alternately in small amounts. Beat
well after each addition. Pour batter into two well-greased 9-in.
pans or one 9" X 13" pan. Bake at 350 degrees for 30 to 40 minutes
or until cake tests done.
Food Exchange per serving: 1/2 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL:
82; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
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A few tips on healthy eating
If you wish to regain your youthful figure and better your overall health, then, as any dietician will tell you, you need to commence a thoughtfully prepared solid nutrition system. In a perfect world, this ought to involve 5 standard portions of fruit & veg on a daily basis and incorporate the correct blend of carbohydrate, fat, and proteins.
When buying food, dieters far too often direct their attention on food store and branded products claiming to be 'low in fat'. To do this is frequently a mistake, for a food item may be significantly reduced in fats, but whilst still remaining high in carbohydrates and calories.
When deciding on a weight loss program, it is important to make efforts to lower your ingestion of salt, fat and refined carbohydrate.
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