Time 45 min.
"The key to enjoying healthy desserts is to keep portions small," says Christine Gerbstadt, M.D., R.D., a certified diabetes educator. "They should be the finishing touch to a meal, not the basis of it."
Dr. Gerbstadt recommends using ingredients like nuts, whole grains, natural sweeteners (like honey and molasses) and fresh fruits whenever possible to help keep blood sugar stable.
1⁄2 cup unsalted butter
1 1⁄4 cup granulated Splenda
1 tsp vanilla extract
1/3 cup cocoa powder
1 cup whole wheat flour
1 cup cake flour
2 tsp baking powder
1 tsp ground cinnamon
1⁄2 tsp chile powder
1/8 tsp salt
1⁄2 cup sliced orange rind
Fresh seasonal fruit
1. Heat oven to 350 degrees F and grease a 9-inch round cake pan.
2. Beat butter and Splenda until fluffy; add eggs and vanilla and beat another 30 seconds.
3. Combine cocoa, flours, baking powder, cinnamon, salt and chile powder. Add dry mixture to wet mixture, adding up to 1 cup of water until you have a smooth consistency.
4. Bake in pan for 30 minutes, or until a toothpick comes out clean. Allow to cool, then garnish with fruit, if you like.
PER SERVING 175 calories, 4 g protein, 21 g carbohydrates, 3 g fiber, 9 g fat, 5 g saturated fat, 52 mg cholesterol, 100 mg sodium
From our sister publication, Diabetes Focus (Winter 2011)