Diabetes Recipe

Carrot Cake (Serves 20)

Ingredients:

* Refrigerated cooking spray (butter-flavored)

* Two average egg whites

* Half cup or 115 g plain non-fat yogurt

* Three tablespoons or 45 ml of canola oil

* Half cup or 137 g applesauce (un-sweetened )

* One third cup or 74 g packed brown sugar

* 2 teaspoons or 8 ml of vanilla extract and baking powder each

* Two and a half cups or 314 g all purpose flour (unbleached)

* Half teaspoon or 5-6 ml baking soda and ground nutmeg each

* Quarter teaspoon or 2.5 ml of salt

* Half teaspoon or 5-6 ml ground cinnamon

* A cup or 115 g of shredded carrot

* 5 ounces or 150g of crushed pineapple along with the juice (un-sweetened)

* Quarter cup or 35 g of dark raisins

Preparation:

1. Preheat oven to 400 F or 200 C. Lightly coat a 8-9 inch pan with the butter flavored cooking spray and then dust it with flour. Tap out the excess flour.

2. Whisk the egg whites with the yogurt, applesauce, oil, vanilla & brown sugar together in a large bowl. Sift the flour, baking soda, baking powder, salt, cinnamon & nutmeg powder together on a piece of wax paper. Gradually add this mixture to the egg-apple sauce mixture in the bowl.

3. Keep stirring until this mixture is uniform and add the carrots. Drain and retains the pineapple juice. Now add the remaining pineapple pieces & the raisins into the batter and mix well.

4.Pour this batter into the pan which you prepared and smoothen the top surface.

5.Bake for 45-50 minutes or a tester inserted in the center of the cake comes clean. Cool the pan for 15 minutes before loosening the cake out of the pan.

6. Invert it onto a cool rack and serve when ready.

Mexican Chocolate Mousse (Serves 16)

Ingredients:

* Half cup or 65 g instant coffee beverage (Kahlua flavored)

* One and a half teaspoons or 7 ml ground cinnamon

* Three tablespoons or 40 ml boiling water

* Three quarters cup or 880 ml skimmed milk

* 2 packages or 6 servings of chocolate flavored instant pudding mix (sugar-free)

* A 15 ounce or 445 g package of frozen thawed whipped topping (fat-free)

* Eight crushed chocolate wafer cookies

Preparation:

1. Dissolve coffee beverage & cinnamon in boiling water in a large bowl and stir until this mixture completely dissolves.

2. Now, pour skimmed milk and stir well. Whisk the pudding mix with this solution.

3. Beat for 3 to 4 minutes or till it's thick & smooth. Add the whipped topping to this batter and fold it.

4. Now pour this batter into sixteen small and appropriate dessert dishes. Chill the dishes for at least 1 hour. Before serving, do not forget to sprinkle the cookie crumbs on the dessert.

Chocolate Wafer Ice Cream Sandwich (Serves 22)

Ingredients:

* One and a half pints or 3 cups or 685 g low fat frozen chocolate yogurt (98% fat free)

* A 8 ounce or 275 g box chocolate wafers

* 2 cups or 224 g grape nut cereal

Preparation:

1. Soften the yogurt by keeping it at room temperature for 15 minutes. Line a shallow metal pan with aluminum foil.

2. Using a tablespoon ice-cream scoop, place sufficient frozen yogurt on a chocolate wafer. Top it with another wafer and slightly press so as to get the yogurt to the edges too.

3. Roll this sandwich in the grape nuts and place this on the prepared pan. Quickly repeat the same procedure with the reast of the wafers.

4. Freeze these sandwiches until they are frozen solid.

5. Wrap each sandwich in a foil or a plastic wrap and store in freezer. Remove the sandwiches when ever you want to serve.