2 cans sliced Splenda sweetened peaches or a comparable amount of fresh peaches
1/2 cup almond flour
1 1/2 cups white whole-wheat flour
2 cups Splenda Granulated
2 tsp baking soda
Preheat oven to 350 degrees.
Drain peaches and mash with a fork. Add the remaining ingredients and mix together well.
Spray a 9 x 13-inch baking pan with nonstick olive oil cooking spray. Pour batter into pan and bake at 350 degrees for 35 minutes. When cooled, cover cake with the following icing.
Icing:
3/4 cup Splenda
3/4 regular-size can of fat-free evaporated milk
1 stick no-salt-added butter
1 1/4 cup unsweetened coconut
1 cup chopped pecans
In a saucepan, bring the Splenda, milk, and butter to a boil. Remove from heat and stir in the coconut and nuts. Spread over the cooled cake.
Cut into 20 squares to serve.
1 1/2 cups white whole-wheat flour
2 cups Splenda Granulated
2 tsp baking soda
Preheat oven to 350 degrees.
Drain peaches and mash with a fork. Add the remaining ingredients and mix together well.
Spray a 9 x 13-inch baking pan with nonstick olive oil cooking spray. Pour batter into pan and bake at 350 degrees for 35 minutes. When cooled, cover cake with the following icing.
Icing:
3/4 cup Splenda
3/4 regular-size can of fat-free evaporated milk
1 stick no-salt-added butter
1 1/4 cup unsweetened coconut
1 cup chopped pecans
In a saucepan, bring the Splenda, milk, and butter to a boil. Remove from heat and stir in the coconut and nuts. Spread over the cooled cake.
Cut into 20 squares to serve.
Note: File Photo
NOTE: This is a dessert and should be used for special occasions. Make this for large gatherings so you can share dessert with family and/or friends. That way you can enjoy one piece with others and not be tempted to over-indulge. Quantity is a big key for diabetic eating, especially desserts.
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