I get it all the time from my diabetic clients…aren’t there any good desserts I can eat? The short answer is “Yes”, just like this one:
BLUEBERRY-LEMON BUTTERMILK CAKE
Makes 8 servings
1 1/2C all-purpose flour
1t baking powder
1/2t baking soda
3/4C low-fat buttermilk
1/2C granulated sugar
1/4C granular no-cal sweetener
1/4C canola oil
1 large egg
1T freshly grated lemon zest
1C fresh blueberries or frozen unthawed blueberries
1t confectioners’ sugar
Preheat your oven to 350F. Line an 8″ round cake pan with parchment paper and coat the paper and sides of the pan with cooking spray. Set it aside.
Combine the flour, baking powder, baking soda and salt in a medium bowl and whisk to mix well. Set this aside.
Combine the buttermilk, sugar, no-cal sweetener, oil, egg and lemon zest in a medium bowl and whisk until smooth. Add the buttermilk mixture to the flour mixture, whisking until you have a smooth batter. Gently stir in the blueberries.
Spoon the batter into your prepared pan. Bake 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake then remove it from the pan, discarding the parchment paper, and cool completely on a wire rack. Just before serving, place the confectioners’ sugar in a fine sieve and sprinkle over the surface of the cake.
While the cake is best on the day it’s made, try not to eat the whole thing in one sitting, ok?
Calories: 230, Satfat: 1g, Carbs: 35g, Dietary fiber: 1g, Sugars: 17g
Recipe, courtesy “The Big Book of Diabetic Desserts”
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2012.