Monday, June 27, 2011

dessert For Diabetics - Orange Glazed Pumpkin Bundt Cake and How to Make Sugar-Free Powdered Sugar



Pumpkin is all the time a beloved fall and holiday item. All our images of fall seem to have a pumpkin in them somewhere. But not only are pumpkins a part of our fall decor, they are also a big part of our diet. And pumpkin is a healthy food we should all enjoy. Help the diabetic in your life to enjoy pumpkin treats, too. Orange-glazed pumpkin bundt cake is a diabetic kindly recipe.

Orange-Glazed Pumpkin Bundt Cake

Spice Rack

1 cup all-purpose flour
1/2 cup whole-wheat flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup Smart balance Butter-Flavored Spread
1/2 cup Splenda
1/2 cup Light brown sugar
1 cup canned pumpkin
1 large egg or 1/4 cup egg substitute
1/2 cup low-fat buttermilk
2 tsp vanilla extract
1/3 cup powdered sugar
2 tsp orange juice

dessert For Diabetics - Orange Glazed Pumpkin Bundt Cake and How to Make Sugar-Free Powdered Sugar

Preheat oven to 350 degrees. Coat a 6-cup bundt pan with non-stick cooking oil spray and set aside.

Combine flours, spice, baking powder, baking soda and salt in a medium mixing bowl and whisk to mix well. Set aside.

Combine butter-flavored spread, Splenda and brown sugar in a large mixing bowl and beat with galvanic mixer at medium speed until well blended. Beat in egg and pumpkin. Reduce mixer speed to low, beat flour blend into pumpkin mixture. Beat in buttermilk and vanilla just until moistened. Spoon the batter into pan and bake 25 to 30 minutes or until a toothpick inserted in town comes out clean. Cool in pan on a wire rack for 10 minutes. Then take off from pan and cool fully on wire rack.

If you wish to use the glaze, couple the powdered sugar and orange juice in a small bowl. Stir until well mixed; add water a drop at a time if needed to reach drizzling consistency. Drizzle over cooled cake.

Note: This recipe was adapted from "The Big Book of Diabetic Desserts" by Jackie Mills.

*To make sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.
Now don't tell. Most citizen won't know the difference.

Enjoy!

dessert For Diabetics - Orange Glazed Pumpkin Bundt Cake and How to Make Sugar-Free Powdered Sugar

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