Friday, June 13, 2008

Diabetic Desert Recipe - Chocolate Cake Celebration

Chocolate Cake Celebration


Number of Servings: 8
Serving Size: 1 slice

Ingredients

NameMeasure
reduced-fat chocolate cake mix


medium whole oranges


fresh raspberries


Grand Marnier liquor
(can substitute 2 tsp. orange juice)
2 cups


3 ea


1 pint


2 tsp



Preparation Instructions

  1. Prepare the reduced-fat cake mix according to the package directions. Bake on layer in an 8x8-inch square pan. Allow the cake to cool, then cut it into 8 equal pieces.

  2. Peel the oranges and separate the segments of the orange. Using a small paring knife, remove the white membrane. Discard the seeds. Set the segments aside.

  3. Rinse the fresh raspberries under cool water and allow them to dry on a paper towel. (If using frozen raspberries, thaw them slightly, setting them on paper towels to absorb the liquid.)

  4. Using a clean pastry brush, "paint" 2 tsp. of Grand Marnier (or orange juice) over the cake slices, allowing the cake to absorb the liquid.

  5. Garnish each cake slice with 4 orange segments and 3 raspberries and serve.



This information is from
http://vgs.diabetes.org/recipe/viewRecipeDisplay.jsp?SizedRecipeId=718&CategoryID=null This recipe is from Cooking with the Diabetic Chef, published by the American Diabetes Association, the first cookbook ever written for people with diabetes by a chef with diabetes! You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).



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To the best of our knowledge, the information contained herein is accurate. However, neither Binson's, or any of its subsidiaries assumes any liability whatsoever for the accuracy or completeness of the information contained herein. This information is for educational purposes only.