| View Blog
|
|
|
|
| BIRTHDAY CAKE FOR DIABETIC AND ICE CREAM |
2 cup. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. softened butter
1 1/4 tsp. vanilla
1/4 tsp. almond extract
1 cup. sugar
1 egg
3/4 cup. milk
1/2 cup. sugar-free strawberry jam
1 cup. nondairy whipped topping
Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together butter, vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat until mixture is fluffy. Then, stirring with a spoon, add the dry ingredients alternately with milk, stirring after each addition until batter is smooth.
Turn into the prepared pans. Bake 25-30 minutes or until done. When cool spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. If you want you can add a drop of red food coloring to the whipped topping before putting it on top of cake.
DIABETIC ICE CREAM
4 eggs (or 2 pkg. egg scramblers)
1 1/2 c. sprinkle sweet, by Pillsbury (sugar substitute)
1 tbsp. vanilla
1 pkg. sugar free vanilla Jello pudding (family size)
1 lg. can evaporated milk
1 pkg. diabetic whip cream (Dezerta) or (Estee)
Whip topping as directed on package. Combine ingredients and mix well. Pour into 1 1/2 gallon or gallon freezer. You may add 1 1/2% milk to the fill line.
|
|
Posted by Snowqueen2008 on 2009-02-23 13:38:31 | Rating: | Views: 36
|
|
| |
|
|
Email This to a Friend 