YELLOW CAKE FLAVORED WITH PINEAPPLE

Yes, diabetics can have their cake and eat it too, if they do so responsibly. Be cautious of the ingredients you choose, how you dress your cake, and the quantity you eat. A piece of cake is one thing, half a cake is another! If you don't have anyone to share this with make in an 8 or 9-inch square pan, cut into 9 squares and freeze squares individually in plastic containers or freezer bags. Remove one and thaw when you have a sweet tooth.

1/4 cup butter, softened
2/3 cup Splenda Granular
1 large egg
1 tsp vanilla
1 cup white whole-wheat flour
1/4 cup all-purpose flour or cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup 1% milk
1/3 cup unsweetened pineapple juice

Preheat oven to 350 degrees.

In a medium bowl, cream butter and Splenda with an electric mixer; beat in the egg and vanilla.
In a small bowl, sift together the flours, baking powder and baking soda.
In a measuring cup stir the milk and juice together.
Alternately add the flour mixture and milk mixture to the butter mixture.
Spray an 8 inch round pan with nonstick cooking spray and pour batter into the pan. Bake at 350 degrees for 25 to 30 minutes or until the cake springs back when lightly touched with fingertips.
Place pan on a wire rack to cool.
Yield: 8 servings
Per serving: Approximately 140 calories, 18 g carbs (1 g fiber), 3 g protein for plain cake only.
Notes: I like to use a 9-inch square pan and make 9 servings.
Also, I like to top with fresh fruit and drizzle with sugar-free chocolate sauce.

Note: File Photo