1/2 c Reduced-calorie margarine;
Sugar substitute to equal -2 1/2 cups sugar, divided 2 Eggs
1 1/2 c All-purpose flour;
1 ts Baking powder;
1/2 ts Baking soda;
1/2 ts Salt;
1/2 c Milk;
4 sl Unsweetened Pineapple;
-canned drained Vegetable cooking spray. 1/2 c Unsweetened pineapple juice;
Cream margarine and 2 tablespoons sugars substitute until light and fluffy. Add eggs, one at time, beating well at medium speed of an electric mixer. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2″ pieces and gently fold into batter. Spoon batter into a 6-cup
Bundt pan or heavy ring mold coated with cookin spray. Bake at 350 degrees 45 to 50 minutes or until wooden pick inserted in center comes out clean. Combine pineapple juice and remaining 1 tablespoon sugar substitute, stirring until sugar substitute dissolves. Remove cake from oven and immediately pour juice cake from pan and cool completely on a wire rack. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE; CAL: 129; CHO: 46mg; CAR: 17gm; PRO: 3gm; FAT: 5gm; SOD: 341;
Source: All New Cookbook for Diabetics and Their Families Brought to you and yours via Nancy O’Brion and her Meal-Master