Persimmon Streusel Cake - 25g Carbs, 2g Fiber
From: www.diabeticlivingonline.com
Whole wheat flour and wheat germ are in the cake and the topping for
this heart-healthy dessert. If persimmons aren't available, use plums
instead.
Servings: 20
Nonstick cooking spray
1 1/4 cups all-purpose flour
3/4 cup whole wheat pastry flour
2 Tbsp toasted wheat germ
2 tsp baking powder
1 tsp pumpkin pie spice or apple pie spice
1/4 tsp salt
3/4 cup sugar
1/3 cup cooking oil
1/4 cup refrigerated or frozen egg product, thawed or 1 egg
1 tsp vanilla
1 cup fat-free milk
3 medium fresh persimmons OR 6 plums, pitted and chopped* (2 1/2 to 3 cups)
Streusel Topping (below)
Frozen light whipped dessert topping, thawed (optional)
1. Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking
pan with nonstick cooking spray; set pan aside. In a medium bowl,
combine all-purpose flour, whole wheat pastry flour, wheat germ,
baking powder, pumpkin pie spice or apple pie spice, and salt; set aside.
2. In a large bowl, combine sugar and oil; beat with an electric mixer
on medium speed until combined. Add egg and vanilla to sugar mixture;
beat on medium speed about 1 minute or until creamy, scraping side of
bowl occasionally. Stir in milk. Using a wooden spoon, stir flour
mixture into egg mixture. Pour batter into the prepared pan. Arrange
chopped persimmons or plums over batter. Sprinkle Streusel Topping
over fruit.
3. Bake for 40 to 45 minutes or until a toothpick inserted near the
center comes out clean. Serve warm or cool, cut into squares, with
dessert topping, if desired. Makes 20 servings.
Note
* Leaving the peel on the persimmons or plums adds fiber to this
luscious coffee cake.
--> Streusel Topping
3 Tbsp sugar
2 Tbsp all-purpose flour
2 Tbsp whole wheat pastry flour
2 Tbsp toasted wheat germ
1/2 tsp pumpkin pie spice or apple pie spice
1 Tbsp butter, melted
1. In a small bowl, combine sugar, all-purpose flour, whole wheat
pastry flour, wheat germ, and pumpkin pie spice. Stir in butter.
Servings: 20
Nutrition per Serving:
148 Calories, 5g Total Fat, 1g Saturated Fat, 2mg Cholesterol,
3g Protein, 25g Carbs, 2g Dietary Fiber, 69mg Sodium
Diabetic Exchanges: 2 Other Carbs, 1 Fat
