Courtesy of Symply Too Good to be True 3

SERVES: 16

1 x 375g packet dried fruit medley
1 teaspoon cinnamon
1 teaspoon mixed spices
1 cup water
1 x 450g can sliced mango no sugar added drained
1 teaspoon bicarb soda
3 egg whites
2 cups self-raising flour
cooking spray

Preheat oven to 180°C fan forced.
When fruit mixture has cooled beat egg whites into fruit. Fold in flour. Pour mixture into a 19cm (8”) round tin or large loaf tin that has been coated with cooking spray and bake approximately 40-45 minutes or until firm to touch in centre. Allow cake to sit for 5 minutes in tin before turning onto a wire rack to cool.

In humid weather this cake is best kept refrigerated.

Nutritional Information:

PER SERVE
FAT TOTAL           0.4g
SATURATED          0.2g
FIBRE                  2.8g
PROTEIN              3.2g
CARBS                31.3g
SUGAR                13.9g
SODIUM              206mg
KILOJOULES         569 (cal 135)
GI RATING           Medium

DIETITIAN’S TIP: Fruit is a great low GI food to base cakes on. This cake is packed with carbohydrates so people with diabetes should have a small slice.

Courtesy of Symply Too Good to be True 1
SERVES: 6

1 x 800g can pie apple (no added sugar)
½ teaspoon cinnamon
¼ cup sultanas
8 sheets filo pastry
cooking spray
1 teaspoon sugar

Preheat oven 200°C fan forced.

Combine apple, cinnamon and sultanas in a medium size mixing bowl.

Fold out filo pastry sheets, placing one sheet on top of the other, spraying cooking spray between each layer.

Place apple filling along centre of pastry. Spray edges with cooking spray then fold right and left edges inwards, spray again, and roll pastry and filling carefully.

Place strudel with fold side underneath on a baking tray that has been coated with cooking spray. Sprinkle sugar and a little cinnamon over strudel, pierce top to let out steam.

Bake in oven for 30-40 minutes or until golden brown.
Serve immediately as pastry will soften when left. To crisp again either place back in oven or under grill.

VARIATIONS: Replace apple filling with canned apricot pie filling OR omit sultanans and cinnamon, replace with 1 cup of frozen mixed berries for an apple/berry strudel.

FAT TOTAL     0.4g
SATURATED    0.1g
FIBRE            1.8g
PROTEIN        2.4g
CARBS          28.7g
SUGAR          17.9g
SODIUM        147mg
KILOJOULES   534 (cals 127)
GI RATING     Low

Courtesy of Nosh, Delicious and Responsible Eating by Julie Leeper

SERVES: 50

1 medium eating apple

3/4 cup dried prunes

3/4 cup dried apricots

1 tblsp grated orange rind

2 tsp grated lemon rind

1 1/2 cups sultanas

1/2 cup raisins

1 cup dried currants

1 x 225gm can crushed pineapple in natural juice

1 1/2 cups no added sugar old fashioned apple juice

1/3 cup brandy

150gm reduced fat polyunsaturated margarine

1 tblsp instant coffee

1 tsp baking soda

3 medium whole eggs

70gm packet walnut pieces

1 cup plain flour

1 cup wholemeal flour

1 tsp baking powder

1 tblsp cocoa

1 1/2 tsp ground cinnamon

1 1/2 tsp ground mixed spice

Topping
70gm packet whole blanched almonds

70gm packet walnut halves

5 halved red and green glace cherries

1.  Preheat the oven to 140 C (120 C fan).  Line the base and sides of a 20cm tin with tinfoil and baking paper.

2.  Leaving the skin on the apple, core and dice finely.  Slice the prunes and apricots into small pieces.

3.  Place the apple, prunes, apricots, rind, sultanas, raisins, currants, pineapple and juice, apple juice and brandy in a pan.  Bring to the boil then simmer for 10 minutes.  Take off the heat, add the margarine, and stir until melted.  Add the coffee and soda and leave to cool.

4.  Lightly beat the eggs.  Add the eggs, the first measure of walnuts and the dry ingredients to the fruit mixture.  Stir until well combined.

5.  Place in the tin and level.  Place a row of almonds around the outside of the cake, then a row of walnut halves and then the cherries, alternating the colours.

6.  Bake for 2 1/2 - 3 hours or until cooked.  When cold, place in an airtight container in the refrigerator or freezer.  Will keep for 4 weeks refrigerated, or 2 months frozen.

FAT TOTAL     2.8g
CARBS          15g

Courtesy of Delicious Delights for Diabetics by Dianne Lowry
SERVES: 64

450gm currants

300gm sultanas

1 1/2 cups of grated carrot, lightly packed

1/3 cup whisky

1 1/3 cup unsweetened apple juice

100gm dried apricots, chopped

100gm butter

2 tsp bicarbonate of soda

2 1/2 cups of wholemeal flour

2 tsp baking powder

1 1/2 tsp cinnamon

2 eggs 

Place currants, sultanas, grated carrot and whisky in a large mixing bowl.  Heat apple juice, chopped apricots and butter together in a large pot until butter has melted.  Dissolve bicarbonate of soda in this hot mixture, then pour over fruit.  Add dry ingredients and eggs and mix well.  Transfer mixture to a prepared 23 x 23 cm cake tin (base lined with greaseproof paper and greased).  Decorate with whole or chopped walnuts if desired.  Bake at 160 C until cooked, approximately 55 minutes.  To cut into serving size portions, cut cake into quarters first, then each quarter into 16 servings. 

FAT TOTAL     1.5g
FIBRE            2g
PROTEIN        1g
CARBS          13g
KILOJOULES   300 (cals 71)

Courtesy of Nosh, Delicious and Responsible Eating by Julie Leeper

www.nosh.net.nz

Makes 2 cups

1 medium eating apple

1/3 cup dried prunes

1/3 cup dried apricots

1 cup sultanas

1/3 cup dried currants

1 tsp grated lemon rind

1 tsp grated orange rind

1/2 tsp ground mixed spice

1/4 tsp ground cloves

1/4 - 1/2 cup brandy or sherry

Courtesy of Symply Too Good to be True 4

Serves: 8

1 x 375ml can CHILLED evaporated light milk
1 x 440g can crushed pineapple unsweetened (Golden Circle®)
⅓ cup juice from canned pineapple
2 packets diet orange jelly
½ teaspoon imitation coconut essence (optional)

VARIATION:
Add ¼ cup fresh passionfruit pulp to mix OR
Replace Orange Jelly with any diet jelly of your choice eg.  Pineapple, Passionfruit or Lemon

Nutritional Information

PER SERVE 
FAT TOTAL       1.4g
SATURATED      0.5g
FIBRE              0.6g
PROTEIN          5.1g
CARBS           10.8g
SUGAR           10.8g
SODIUM         62mg
KILOJOULES    91(cals 69)
GI RATING      Low