Bottled Fruit Cake from Healthy Diabetic Recipes

Bottled Fruit Cake Recipe

Recipe Ingredients:

4 cup Unsweetened canned or bottled fruit and juice
1 Egg or 2 egg whites
1 tbsp Baking soda
1 cup Unswetened fruit, cut up or mashed if needed
4 cup Whole wheat flour
1 cup Unsweetened fruit juice
1 tsp Ground cloves - optional
1 tsp Nutmeg
2 1/2 tsp Cinnamon
1/2 cup Raisins or chopped dates - -optional
NOTE: Any congenial mixture of fruit works well. Experiment

Recipe Instructions:

SOURCE: Recipes to Lower Your Fat Thermostat. Formatted by Ursula R.
Taylor and gotten at a diabetic conference.
Mash fruit and juice together, or blend it in a blender if you prefer.
Add the egg and baking soda. Mix and set aside.
Mix the egg or egg whites with the cup of fruit. Add to the fruit
mixture. Add flour, cup of juice, and spices. Stir in raisins or dates.
Bake at 350 for 45 minutes in a non-stick 9 x 13 inch baking pan. Serve
plain or with a dollop of low-cal whipped topping.
Makes 12 servings. Each serving counts as 1 starch and 1 fruit. Each
serving has 178 calories and 1 grams of fat.

Servings: 12

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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