Diabetic Recipes

Date-Nut Coffee Cake

(Recipe courtesy of Butter Buds ~ 16 Servings)

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
3 packets (or 1 teaspoon bulk) Sweet 'n Low
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup liquefied Butter Buds Mix
1/3 cup 1% fat milk
1 large egg
1 teaspoon vanilla extract
1 cup chopped pitted dates
2 tablespoons chopped walnuts
Topping:
1/4 cup all-purpose flour
1 tablespoon light brown sugar, packed to measure
1 tablespoon margarine, softened
1 packet Sweet 'n Low
1/4 teaspoon ground cinnamon
  1. Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray.
  2. In a large bowl, combine the flour, sugar, Sweet 'n Low, baking powder, baking soda, and salt. In a 1-cup measure, combine the liquified Butter Buds, milk, egg, and vanilla. Add to the dry ingredients, stirring until blended. Add the dates and walnuts. Pour into the prepared pan.
  3. In a small bowl, mix together all the topping ingredients until crumbly. Sprinkle over the batter.
  4. Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into 2-inch squares.
Per serving: 110 calories, 2 g protein, 2 g fat (<1 g saturated fat), 22 g carbohydrate, 15 mg cholesterol, 75 mg sodium
Exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit)