Lemon Poppy Seed Angel Food Cake
If you like classic angel food cake, leave out the poppy seeds and the lemon zest and substitute vanilla extract for the lemon extract. Any way you make it, angel food cake is just the thing to pair with spring and summer fruits for easy, elegant finish to any meal.
For this recipe, and for dozens of other Association-approved recipes, purchase The Big Book of Diabetic Desserts from our online store.
Serves 12; serving size: 1 slice
1 cup cake flour
3/4 cup granular no-calorie sweetener
1/4 cup cornstarch
2 tsps fresh grated lemon zest
1 Tbsp poppy seeds
12 large egg whites
1/2 tsp cream of tartar
1 tsp lemon extract
3/4 cup granulated sugar
- Preheat the oven to 350°F.
- Sift together the flour, no-calorie sweetener, and cornstarch. Stir in the lemon zest and poppy seeds and set aside.
- Combine the egg whites and cream of tartar in a large bowl. Beat at medium speed until foamy. Beat in the lemon extract. Beat in the sugar, 1 Tbsp at a time, beating at high speed until stiff peaks form.
- Spoon the flour mixture over the egg white mixture in 4 additions, gently folding in after each addition. Pour the batter into an ungreased 10-in tube pan.
- Bake 20 to 25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Invert the cake pan and cool the cake completely. Loosen the cake from sides of pan with a thin metal spatula. Invert the cake onto a serving platter.
- The cake can be covered in an airtight container and stored at room temperature up to 2 days.
1 1/2 Carbohydrate
Calories from Fat: 0 g
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 55 mg
Total Carbohydrate: 26 g
Dietary Fiber: 0 g
Sugars: 14 g
Protein: 5 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
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