Carrot Cake
(makes 20 servings)

refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 cup (114 g) plain nonfat yogurt
3 tablespoons (45 ml) canola oil
1/2 cup (136 g) unsweetened applesauce
1/3 cup (73 g) dark brown sugar, packed
2 teaspoons (10 ml) vanilla extract
2 1/2 cups (313 g) unbleached all-purpose flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (5 ml) baking soda
1/4 teaspoon (2.5 ml) salt
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground nutmeg
1 cup (110 g) shredded carrots
4 ounces (120 g) unsweetened crushed pineapple with juice
1/4 cup (36 g) dark raisins

1.  Preheat the oven to 400°F (200°C, Gas Mark 6). Position the top rack in the center of the oven. Lightly coat a 9 inch (22.5 cm) bundt pan with cooking spray. Dust with flour and tap out excess.
2.  In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla. On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg. Gradually add to egg-applesauce mixture, stirring until incorporated.
3.  Stir in the carrots. Drain and reserve the juice from the pineapple. Stir the drained pineapple and raisins into the cake batter.
4.  Spoon the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
5.  Cool in the pan on a rack for 10 minutes. Slide a thin knife around the edges and center of the cake to loosen it from the pan. Invert onto a rack to cool.
6.  When ready to serve, transfer cake to a serving platter.

Per serving (cake only): 103 calories (20% calories from fat), 3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate, 1 g dietary fiber, 123 mg sodium

Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch)

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Individual Lime Cheesecakes

12 vanilla wafers
3/4 cup fat-free cottage cheese
1 package (8 ounces) Neufchatel cheese, softened
1/4 cup + 2 tablespoons sugar
2 eggs
1 tablespoon grated lime rind
1 tablespoon fresh lime juice
1 teaspoon vanilla extract
1/4 cup low-fat vanilla yogurt
2 medium kiwifruit, peeled, sliced, and halved

Line 12 muffin pans with paper baking liners. Place 1 vanilla wafer in the bottom of each liner.
Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs, lime rind, lime juice, and vanilla. Beat until swooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350°  for 20 minutes or until the cheesecakes are almost set. (Do not overbake) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly.
Spread the vanilla yogurt evenly over the cheesecakes, and top each one with kiwifruit slices.

Serves 12
Per serving: 129 calories, 5 g protein,
13 g carbohydrates, 7 g fat, 3 g saturated fat, 161 mg sodium, 51 mg Cholesterol, 1 g fiber

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Diabetic Frankly Fudge
Yield: 1 batch
 
1 c  2% milk          
1 c  Water
3/4 c  Unsweetened cocoa powder  
1/2 c  Sweetener equiv. to sugar**
5 tbsp Unflavored gelatin (5 pkg)    
1 tsp Artificial brandy extract
 
Preparation 10 min, standing time 4 hours.
 
In small saucepan, combine milk and cocoa.  Whisk until there are no lumps of cocoa.  Cook over medium heat, stirring for about 5 min or until thickened.  (This cooks out the raw cocoa taste.)  
In another small saucepan, sprinkle gelatin over water; let stand for 5 min to soften.
 
Heat over low heat, stirring, until gelatin dissolves.  Stir into cocoamixture.
 
Stir in sweetener (artificial sweetener like SugarTwin equivalent to 1/2 cup sugar) and brandy extract.  Remove from heat.
 
Pour into 8 inch square baking dish.  Let stand at room temperature 4 hours or until firm.

To remove from pan, cut around edges with a sharp knife.  Place dish in shallow pan of hot water for about 30 seconds just to slightly soften bottom.  Loosen one corner, then quickly flip gel out onto clean cutting surface.
 
With sharp knife, cut evenly in 10 one way and 10 the other way. Place in container, cover and refrigerate.  Will keep up to 1 week in refrigerator.
Makes 100 squares.
 
3 squares, 1 ++ extra, 2 g carbohydrate, 2 g protein, 13 calories
 
14 squares (about 1/8 recipe)  59 calories 7 g carbohydrate, 7 g