Source of Recipe
Yield: 32 pieces
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
- 1/2 cup diet margarine
- 3/4 cup sugar substitute
- 2 teaspoons vanilla extract
- 1/3 cup egg whites
- 2 cups cake flour
- 2 teaspoons baking powder
- 2 tablespoons instant dry milk
- 1/2 cup lukewarm water
- 1/2 cup slivered almonds
Preheat oven to 350 degrees F. In a large bowl, cream
together the margarine, sugar substitute, and vanilla
extract. Add the egg whites and beat well.
In a separate small bowl, mix together with a fork the flour,
baking powder and dry milk. Add the dry mixed ingredients to
the large bowl. Mix well. Add the lukewarm water and beat well.
Place the batter in a 9" x 9" square nonstick cake pan.
Sprinkle the slivered almonds on top of the batter.
Bake for 30 to 35 minutes. Place on a wire rack
to cool. Cut into 2" squares.
Nutritional Information Per Serving (1 piece):
Calories: 47.8; Carbohydrate: 5.15 g; Cholesterol: 0 mg;
Fat: 2.53 g; Fiber: .302 g; Protein: 1.21 g; Sodium: 17.2 mg
Diabetic Exchanges: 1/2 Fat, 1/3 Carbohydrate