Apple Almond Cake

A gorgeous spice cake with a hint of apple and the crunch of almond; adapted from Company's Coming "Baking, Simple to Sensational".

1/2 cup butter or hard margarine, softened
1/3 cup granulated sugar
1/3 cup Splenda, artificial sweetener
2 large eggs
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat germ
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. each: salt, ground cloves, nutmeg and ginger
1/2 cup buttermilk
1 large tart cooking apple (such as Granny Smith) cored and grated
1/3 cup sliced almonds, toasted

Beat butter, sugar and Splenda in medium bowl until light and creamy. Add eggs, one at a time, beating well after each addition.

Combine flours, wheat germ, baking powder, salt and spices in a small bowl.

Add flour mixture to butter mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture. Beat well. Line 9 inch square pan with foil and lightly grease with cooking oil spray. Pour batter into pan. Spread evenly.

Combine apple and almonds in separate small bowl. Spoon evenly over top of batter. Bake at 350*F for 30- 45 minutes, until wooden pick inserted in centre comes out clean. Cool completely on wire rack. Remove cake in foil for cutting.

Brown Rice Pudding

This is a lower everything (carbs, fat, cholesterol, sugars) plus a bit- of- fibre- and- a- bit- more- protein recipe. If you're not used to the brown rice texture and nuttiness, you might not like it, but if you've been eating brown rice for awhile, as a higher fibre alternative to white rice, give it a try.

1/4 cup short grain brown rice (I used "Lundberg Short Grain Brown Rice"- it was also gluten free)
2 Tbsp raisins**
1 cup skim milk
2 Tbsp Splenda artificial sweetener
1 tsp vanilla
1/2 cup homogenized milk*

Put rice, raisins and skim milk in the top of a double boiler (or in a thick bottomed pot). Bring to a boil, stirring constantly, then cover and simmer slowly for about 2 hours, stirring once in a while, til rice is cooked and milk is almost completely absorbed.

Add Splenda, vanilla and homogenized milk. Cook for 1 hour more, or til rice pudding is thick, before milk is cooked away.

makes 2 servings:

Per serving:

200 calories, 2.75 g fat, 15 mg cholesterol, 38.5 g carbohydrate, 16 g sugars, 1.75 g fibre, 8.25 g protein.

*If you use 2 % milk instead of Homogenized, it won't be quite as creamy, but you'll lower the fat content considerably. **If you don't like raisins and leave them out, the sugars and carb numbers will be reduced as well.

Oatmeal Raisin-Chip Cookies

1/2 cup margarine, softened
1/4 cup Splenda Brown Sugar Blend
1 egg
1 tsp. vanilla
1/4 cup all purpose flour
1/2 cup all purpose whole wheat flour
1/2 tsp. baking soda
2/3 cup rolled oats
1/3 cup raisins
1/4 cup mini chocolate chips

Cream butter and Splenda Brown Sugar Blend together. Beat in egg and vanilla.

Add remaining ingredients. Mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 350* F for 8 - 10 minutes. Makes 1 1/2 dozen.

Nelson's Sweet Onion, Lemon-Dill Salad Dressing

When we were in England in 1995, we had dinner with the Director of the London Mennonite Centre and his family, and he made this amazing salad dressing. No fat, great flavour, and no sugar if you use Splenda. All of the ingredients are on the "free food" list for diabetics. It would also make a delightful marinade for chicken or fish.

1/2 medium-sized sweet onion
1/2 large lemon, zested
Juice from 1/2 large lemon
1 rounded Tablespoon sugar or Splenda artificial sweetener (or to taste)
3/4 teaspoon salt
1 teaspoon prepared mustard
3/4 teaspoon dill weed
pepper to taste
vinegar as needed

Put all ingredients, except vinegar, in a blender. Blend together until onion is juiced and dressing is smooth. Add vinegar, a little at a time if it's too thick. If you need to add vinegar, you may need to add more sweetener. That's it! Enjoy with your favourite tossed salad.