Carina1962
Well-Known Member
- Relationship to Diabetes
- Type 2
Can anyone recommend a tried and tested recipe for a diabetic friendly (sugar free) cake/dessert please? something nice to have with a cup of tea 🙂
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ideas for a sugar free cake/dessert?
- Thread starter Carina1962
- Start date
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Messing about in the kitchen the other day I came up with this following recipe. It worked quite well. I'm always trying out ideas for cakes etc. as my husband loves cake and anything sweet so I try to give him the occasional treat.
1 pot plain yoghurt
1pot oil (sunflower or rapeseed not cooking or olive oil as it 'tastes')
2 pots self raising flour (wholemeal if you have it)
1 pot ground almonds
1/2 pot sugar substitute
1 egg
1 tspn. baking powder
the grated rind of 3 oranges and 1 tblspoon of the juice
Use the yoghurt pot for the measure. Just put everything in a bowl and mix with a spoon. Pour into a cake tin (I used a 1lb loaf tin) and cook at gas mark 4 (180deg.C) for 35-40 mins. Check to see if it's cooked by piercing with a skewer or fork.
This was my hybrid version of two recipes: Orange and almond cake (Nigella Lawson and Anthony Worrell-Thompson have similar recipes but both use sugar and no flour) and Continental yoghurt cake which was given to me years ago.
I hate waste and was making a yoghurt cake; using a slightly out of date yoghurt. I also had some lovely oranges with beautiful smelling skins so I grated them before eating the segments. I use the rind to put in bread, cake or biscuit recipes or adding to baked apples. It can add to sweetness so you can cut back on sugar or use sugar substitute. Anyway, that's how I came up with the idea.
The Continental Yoghurt cake is as follows:
I don't believe this is anyone's actual recipe, it was passed to me by mouth.
1 pot yoghurt, any flavour. (I use the 0% sugar, 0% fat)
3 pots self raising flour (wholemeal if poss.)
1 pot oil (sunflower or rapeseed)
1 pot sugar (golden caster sugar is better or 1/2 pot sugar substitute)
1 egg
1tspn baking powder
Just mix everything together and pour into a cake or loaf tin. Cook for 30-35 mins. gas mark 4 (180deg.C)
I usually make this recipe for a treat or when we have guests and often with the unpopular flavours. If I make a peach for example I'll serve it with fresh peaches and low fat cr?me fra?che, or pineapple, strawberries etc.
This is not as light as a sponge cake but certainly helps stop those cravings.
Carina1962
Well-Known Member
- Relationship to Diabetes
- Type 2
Thanks for this recipe, will have a go at this next weekend 🙂 Today I made some sugar free banana, blueberry muffins from the Allrecipes.co.uk website and I added some raspberries this time and they are delicious
pasta,bread and potatoes
someone told me recently LeeLee that you can fill up on pasta,bread and potatoes...yet i noticed you dont eat it and i see you wrote it turns to sugar...so do i eat it or dont i....????...........also i think eggs are not happy with me in the mornings...do you know if this can happen...????
someone told me recently LeeLee that you can fill up on pasta,bread and potatoes...yet i noticed you dont eat it and i see you wrote it turns to sugar...so do i eat it or dont i....????...........also i think eggs are not happy with me in the mornings...do you know if this can happen...????
Hi Rossie, I've not had any problems with eggs, so don't know what's causing your morning troubles with them.
Who was it that suggested that you fill up on carbs? If you're injecting insulin, you have to cover all the carbs that you eat with appropriate amounts of insulin. If you're not injecting, your blood sugar will rise if you eat more carbs than your pancreas can cope with.
Another reason why I keep the carbs that I eat to a minimum is because they make me gain/retain weight.
Who was it that suggested that you fill up on carbs? If you're injecting insulin, you have to cover all the carbs that you eat with appropriate amounts of insulin. If you're not injecting, your blood sugar will rise if you eat more carbs than your pancreas can cope with.
Another reason why I keep the carbs that I eat to a minimum is because they make me gain/retain weight.
carbs
well a diet book says keep pasta cooked in fridge to nibble all day on and the man a few doors up says his diet club says he can eat as much of it as he wants and thats a weight management group and he is type two as welll. you can see why i am confused......as i have been shovelling down the carbs and my weight is 22 stone and also i go bed daily as i just dont feel well anymore...so am thinking what i was told is totally wrong......i was also told to keep a bowl of fruit salad to nibble at all day, i realise this is wrong as well now....grrrrrrrrrrr
well a diet book says keep pasta cooked in fridge to nibble all day on and the man a few doors up says his diet club says he can eat as much of it as he wants and thats a weight management group and he is type two as welll. you can see why i am confused......as i have been shovelling down the carbs and my weight is 22 stone and also i go bed daily as i just dont feel well anymore...so am thinking what i was told is totally wrong......i was also told to keep a bowl of fruit salad to nibble at all day, i realise this is wrong as well now....grrrrrrrrrrr
Are you asking about the size of pot for measuring ingredients for yoghurt cake?
If so... it's the same pot the yoghurt came in.
Spoon out the yoghurt and use the same pot to measure the other ingredients.
It's so simple, quick, delicious and cheap. All that a recipe should be.
Bon appetit!
AlisonM
Much missed Moderator
- Relationship to Diabetes
- Type 1.5 LADA
It's quite shocking how many folk are still being told to eat plenty of carbs when the research shows they can be converted into sugar by the body with amazing speed and are, therefore, not the best thing for a diabetic to eat lots of. It's just common sense surely?
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