Diabetic Recipe of the Week: Lemon Torte

Makes: 14 servings
Serving Size: 1 slice
Preparation Time: 25 minutes
Cooking Time: 1 hour
Ingredients
Cooking spray

1/2 cup canola oil
1 1/4 cups Splenda for baking
2 whole eggs
4 egg whites
1 cup nonfat lemon yogurt
Grated zest and juice of 1 lemon
1 Tbsp. vanilla
2 1/4 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cream of tartar
Pinch salt
1/4 cup confectioner's sugar
Preparation
1. Coat a 9-inch round cake pan with cooking spray. Preheat the oven to 325 degrees.
2. In a medium bowl, beat the oil and the Splenda. Add the eggs and egg whites, one at a time, beating after each addition. Add the yogurt and beat it in; then beat in the lemon zest and juice and vanilla.
3. Combine the flour with the baking powder, baking soda, cream of tartar, and salt. Add the flour to the egg mixture slowly, and fold gently. Pour the batter into the prepared pan. Set in the lower part of the oven and bake 1 hour. Remove the cake from the oven and let cool. Sprinkle with confectioners
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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