PINEAPPLE CREAM CAKE

Ingredients:
non-fat nonstick cooking spray
1 box (8 1/2 oz) Estee pound cake mix
1 can (8 oz) crushed pineapple, drained
3/4 c fat-free sour cream
1/4 tsp almond extract
1/4 c Equal sweetener
1/2 tsp vanilla
1 egg white
1/2 c water
Directions:
Spray 8-inch square glass baking dish with cooking spray. In large bowl, combine all ingredients and mix with electric mixer. Pour batter into baking dish and bake at 350 degrees for 35 to 40 minutes. Be sure to test center of cake before removing from oven. Cool and serve.
Makes 12 Servings.
Dietary Exchanges: 1 Starch, 1/2 Lean Protein, 1/4 Fruit
Nutrients Per Serving:
119 Calories
1.7 g Fat
0.84 g Saturated Fat
6.2 g Protein
19.4 g Carbohydrate
0 mg Cholesterol

BROWNIE SOUR CREAM CAKE

Ingredients:1 box (8 1/2 oz) Estee light chocolate cake mix1/4 c fat-free sour cream1/3 c Equal sweetener1 tsp vanilla1 egg white1/2 cup plus 1 tbsp waternon-fat nonstick cooking spray1/4 c mini chocolate chips
Directions:
In large bowl, combine cake mix, sour cream, sweetener, vanilla, egg white and water. Mix with electric mixer until smooth. Spray 8-inch square glass baking dish with cooking spray. Pour batter into baking dish and sprinkle with mini chocolate chips. Bake at 350 degrees for 30 to 35 minutes. Test center of cake with toothpick to check for doneness.
Makes 12 Servings.
Dietary Exchanges: 1/2 Fat, 1 1/4 Starch
Nutrients Per Serving:
125 Calories
2.2 g Fat
1.15 g Saturated Fat
7.5 g Protein
18.3 g Carbohydrate
0 mg Cholesterol
Source: Real Food for People with DiabetesAuthor: Doris Cross with Alice Williams