3 c Water, divided
1 1/4 c Raisins
2 1/2 c Unsweetened applesauce
3 Eggs, beaten **
Sugar substitute to eqaul
-1 1/2 cups sugar
1 c Vegetable oil
3 c Self-rising flour
3 tb Ground cinnamon
1/4 ts Baking soda
2 tb 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 2 1/2 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 1/2 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 1/2 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.
Yields
28 Slices