3 c Water, divided
1 1/4 c Raisins
2 1/2 c Unsweetened applesauce
3 Eggs, beaten **
Sugar substitute to eqaul -1 1/2 cups sugar
1 c Watkins Original
Grapeseed Oil
3 c Self-rising flour
3 tb Watkins Pure
Ground Cinnamon
1/4 ts Baking soda
1 tb Watkins Vanilla, Original Double-Strength
Watkins Alcohol Free
Cooking Spray
Combine 2 1/2 cups water and raisins in a small Dutch oven;
bring to a boil. Boil until water evaporates or is absorbed by raisins. Remove from heat.
Add applesauce, eggs, sugar substitute, oil, and remaining 1/2 cup water. Stir until well
combined.
Sift together flour, cinnamon, and soda; gradually add to
applesauce mixture with vanilla, stirring after each addition. Spoon batter into a 10-inch
Bundt pan coated with spray. Bake at 350~ for 40 to 45 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool on a
wire rack.
Yield: 28 slices. Exchanges per slice: 2 fat, 1 starch and
1/2 fruit. Nutritional information per slice: 165 calories, 20 gm carbohydrate, 2 gm
protein, 29 mg cholesterol, 8 gm fat, trace of fiber and 26 mg sodium.
**PERSONAL NOTE from Ursula -Taylor - to cut back on -fat why not use an egg -substitute.
SOURCE: All New Cookbook for Diabetics and Their Families, University of Alabama at
Birmingham, copyright 1988, ISBN #0-8487-0750-8. MM format by Ursula R. Taylor.
Submitted By LIR119 @ DELPHI.COM On SUN, 21 JAN 1996 083110 -0500 (EST)
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