FRUIT COCKTAIL SNACK CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 large egg
  • 1 c Splenda
  • 1-15 ounce can fruit cocktail (I use Del Monte’s Carb select), minus 2 tablespoons of the juice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ¼ c all-purpose flour
  • 1 tsp vanilla extract

Directions

  • 1. Preheat oven to 325ºF. Coat an 8” square pan with non-stick cooking spray.
  • 2. In a large mixing bowl beat egg, Splenda, and fruit cocktail with a hand mixer until smooth.
  • 3. In a medium bowl, sift together dry ingredients.
  • 4. Fold dry ingredients into fruit cocktail mixture with a whisk; then add vanilla extract.
  • 5. Pour batter into prepared pan and bake for 30-35 minutes or until top springs back when touched. Cool & serve.
  • Serves Nine
  • Per serving (Calculated using fruit cocktail in light syrup. Calories, etc will be lower if the Del Monte Carb select Fruit cocktail is used instead.)
  • Calories: 110
  • Carbs: 23 g
  • Protein: 3 g
  • Fat: 1g (0 saturated)
  • Fiber: 1 g
  • Sodium: 200 milligrams

Notes

Categories: Diabetic  Sugar-Free 

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