Yield: 28 Slices
|3 cups||Water, divided|
|2½ cup||Unsweetened applesauce|
|3||Eggs, beaten **|
|Sugar substitute to eqaul 1 1/2 cups sugar|
|1 cup||Vegetable oil|
|3 cups||Self-rising flour|
|3 tablespoons||Ground cinnamon|
|¼ teaspoon||Baking soda|
|2 tablespoons||Vanilla extract|
|Vegetable cooking spray|
|**PERSONAL NOTE from Ursula Taylor - to cut back on fat why not use an egg substitute.|
SOURCE: All New Cookbook for Diaberics and Their Families, University of Alabama at Birmingham, copyright 1988, ISBN #0-8487-0750-8. MM format by Ursula R. Taylor.
1. Combine 2½ cups water and raisins in a small Dutch oven; bring to a boil. Boil until water evaporates or is absorbed by raisins. Remove from heat.
2. Add applesauce, eggs, sugar substitute, oil, and remaining ½ cup water. Stir until well combined.
3. Sift together flour, cinnamon, and soda; gradually add to applesauce mixture with vanilla, stirring after each addition.
4. Spoon batter into a 10-inch Bundt pan coated with spray. Bake at 350~ for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool on a wire rack.
Yield: 28 slices.
Exchanges per slice: 2 fat, 1 starch and ½ fruit.
Nutritional information per slice: 165 calories, 20 gm carbohydrate, 2 gm protein, 29 mg cholesterol, 8 gm fat, trace of fiber and 26 mg sodium. Submitted By LIR119@... On SUN, 21 JAN 1996 083110 -0500 (EST)