Pinto Bean Cake

Pinto Bean Cake � 25g Carbs, 3g Fiber

From: www.cinnamonhearts.com This is a dense, moist cake with a surprisingly good taste. Because it is an exception to low-fat guidelines, include it only on special occasions. Recipe from: The UCSD Healthy Diet For Diabetes, by Susan Algert, MS, RD, Barbara Grasse, RD, CDE, and Annie Durning, MS, RD, 1990 by Regents of the University of California.

1/4 cup fructose (granulated) 1/2 cup margarine, softened 2 eggs 2 cups cooked and mashed pinto beans 1 cup all-purpose flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp allspice 2 cups diced apples 3/4 cup raisins 1/4 cup chopped walnuts 2 tsp vanilla

Preheat oven to 375 degrees F. Lightly oil or coat a 10-inch angel food cake or Bundt pan with nonstick cooking spray; set aside. With an electric mixer or food processor, cream fructose and margarine until smooth. Stir in eggs and beans. Sift all dry ingredients together and add to sugar mixture. Add apples, raisins, nuts, and vanilla. Pour into prepared pan and bake in preheated 375 degrees F oven for 45 minutes or until done.

Makes 12 Servings

Per Serving: 210 Cal, 10g Total Fat, 46mg Cholesterol, 113mg Sodium, 60mg Potassium, 6g Protein, 25g Carbs, 3g Fiber

Exchanges: 1 1/2 Starch, 2 Fats

Contributed by :
* Healthy Recipes For Diabetic Friends Y-Group