sort of diabetic recipe for fruit cake

[Guest guest]

December 2008

This flavorful fruitcake is quite moderate in carbs compared to the real

thing.

----------------------------------------------------------------------------

----

Ingredients & Methods

Makes 1 loaf, 10 slices per loaf.

1/3 cup dried apricots, chopped

¼ cup seedless California raisins

¼ cup chopped dates

¼ cup slivered almonds, lightly toasted

1 tbsp lemon juice

2 tsp rum extract

1 tsp vanilla extract

1 tsp grated lemon peel

1 3/4 cups

Low-Carb Bake Mix

3/4 cup SPLENDA® Granular

3/4 tsp baking soda

2 eggs, separated

¼ cup butter, softened

½ cup yogurt

ICING:

3/4 cup

Confectioner's Sugar Substitute

2 tbsp butter, melted

¼ cup Da Vinci® Sugar Free French Vanilla Syrup, OR Low-Carb Pancake Syrup

table with 2 columns and 6 rows

Nutrition at a Glance

NUTRITIONAL

WITH / WITHOUT ICING

Calories

130.7 / 106.4

Protein

6.1 / 5.2 g

Fat

8.3 / 6.6 g fat

Carbs

7.7 / 6.3 g

table end

Method:

In medium bowl, combine dried apricots, raisins, dates and almonds. Stir in

lemon juice, rum extract, vanilla extract and lemon peel. Set aside. In

another

medium bowl, combine Low-Carb Bake Mix, SPLENDA® Granular and baking soda.

In food processor with whipping assembly, whip egg whites until stiff. In

mixing bowl with electric mixer, beat egg yolks and butter together. To egg

yolk mixture, add half dry ingredients, yogurt and remaining dry

ingredients. Fold egg whites into batter and stir in fruit and nut mixture.

Spread evenly

in two greased nonstick 53/4 x 31/4 x 21/4 inch (15 x 8 x 6 cm) mini loaf

pans. Bake in 300°F (150°C) oven 35 to 40 minutes, or until cake tester

comes

out clean. Let cool in pans on wire rack 10 minutes. Turn out and frost

with Icing. Cover and store at room temperature for 2 days. Refrigerate

thereafter.

Icing: In small bowl, whisk together Confectioner’s Sugar Substitute, butter

and Da Vinci® Sugar Free French Vanilla Syrup or low-carb pancake syrup.

Add

extra syrup as needed.

Recipe from Splendid Low-Carb Desserts by national best selling cookbook

author, Eloff (