More Great Recipes: Diabetic | Sugar-Free

Fruit Cocktail Snack Cake

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Member since 2007

Serves | Prep Time | Cook Time


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

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

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