* Exported from MasterCook * White Cake (Diabetic) Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup solid shortening
1/2 cup sorbitol
2 teaspoons clear vanilla flavoring
1 teaspoon water
1/2 cup 2% low-fat milk
2 egg whites -- stifly beaten Combine cake flour, baking powder, and salt in a sifter, and then sift
into a medium sized bowl. Set aside. Beat shortening, sorbital,
vanilla, and water together until creamy. Add flour mixture and milk
alternately, beating well after each addition. Fold in stiffly beaten
egg whites. Grease an 8 inch cake pan. Line pan with waxed paper and
grease it again; then flour pan lightly. Spread batter into greased,
lined, and floured cake pan. Bake at 350F for 30-35 minutes or until
toothpick inserted in center comes out clean. Allow to cool. Turn over
onto board or plate, and remove waxed paper. Yield: 10 servings. Exchange, 1 serving= 1 starch, 1 fat
Calories, 1 serving= 105
Carbohydrates, 1 serving= 12 Origin: Diabetic Cakes, Pies and Other Scrumptious Desserts.
Shared by: Sharon Stevens
Bright ** Recipes for Diabetics from Fido Net ** fareshare@twave.net
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by thepoint@beachlink.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * WHITE CHOC-COCONUT CHEESECAKE 1 Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecakes Desserts
Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- CHOC MACADAMIA NUT CRUST:
1 c CHOCOLATE WAFER CRUMBS
1/2 c MACADAMIA NUTS, COARSELY GROUND
1/4 c SWEETENED COCONUT, LIGHTLY TOASTED
5 tb UNSALTED BUTTER, MELTED
COCONUT TOPPING:
1/2 c SWEETENED COCONUT, LIGHTLY TOASTED
3 tb ALL-PURPOSE FLOUR
1/2 ts SALT
2 tb UNSALTED BUTTER, CUT INTO SMALL PIECES
FILLING:
1 c MILK
3/4 c SWEETENED COCONUT, LIGHTLY TOASTED
1 1/2 lb CREAM CHEESE, ROOM TEMP
3/4 c GRANULATED SUGAR
2 tb CORNSTARCH
3 LARGE EGGS
1 ts VANILLA EXTRACT
2 ts DARK RUM
6 oz WHITE CHOCOLATE, CUT INTO 1/8-INCH CHUNKS
GARNISH (OPTIONAL):
1/2 c CHOCOLATE WAFER CRUMBS
CONFECTIONERS' SUGAR
WHITE CHOCOLATE CURLS Make the chocolate macadamia nut crust:
Position a rack in the center of the oven and preheat to 350 degrees F.
Remove the side from a 9-by-3-inch spring form cake pan. Trim a 9-inch
cardboard cake circle so that it fits within the curved lip of the
bottom of the springform pan. Cover the bottom of the pan with a piece
of aluminum foil, leaving a 2-inch overhang all around the edge.
Carefully attach the side of the pan. (Lining the bottom of the pan
this way will give the cheesecake an even flat base, making it easy to
remove from the pan.) In a medium bowl, stir together the chocolate wafer crumbs, ground
macadamia nuts, and toasted coconut. Add the melted butter and mix well.
Press the mixture evenly onto the bottom of the prepared pan.
Bake for 10 to 12 minutes until the crust is puffy and bounces back
when gently pressed with a finger. Cool on a wire rack. Prepare the coconut topping:
In a medium bowl, using a wire whisk, stir together the toasted
coconut, flour and salt. Add the butter cubes and with your fingers toss
to distribute thoroughly. Chill until ready to bake the cheesecake. Make the filling:
Position a rack in the lower third of the oven and reduce the oven
temperature to 325 degrees F. Using two large pieces of heavy-duty
aluminum foil, tightly wrap the outside of the pan. In a medium saucepan combine the milk and the toasted coconut and bring
to a boil. Reduce the heat and simmer for 5 minutes. Remove the pan
from the heat and cover. Steep the mixture for 30 minutes. Strain the
coconut milk, pressing the solids to extract all of the liquid: you
should have 3/4 cup of liquid. In the 4 1/2-quart bowl of a heavy duty mixer using the paddle
attachment, beat the cream cheese at low speed for 1 minute, until
creamy. Gradually add the sugar in a steady stream and heat at medium
speed until blended. Add the corn starch. Scrape down the side of the
bowl and beat 30 seconds longer. At medium-low speed, one at a time, add
the eggs, beating well after each addition. Gradually add the strained
coconut milk and beat until blended. Beat in the vanilla and the rum. Pour the filling into the prepared pan. Sprinkle the white chocolate
chunks evenly over the filling. Sprinkle the prepared coconut topping over the center of the cheesecake,
leaving a 1-inch plain border around the rim of the cheesecake.
Place the cheesecake in a high-sided roasting pan on the lower rack of
the oven. Pour boiling water into the roasting pan so that the water
comes half way up the side of the springform pan. Bake the cheese cake
for 70 to 80 minutes, until the sides are puffy and the center quivers.
Leave the cheesecake in the pan in the oven and turn off the oven. Prop
open the door of the oven with a wooden spoon and allow the cheesecake
to cool down slowly in the oven for 30 minutes. Remove the cheesecake from the roasting pan and remove the foil from
around the outside of the springform pan. Run a thin-bladed knife around
the inside of the pan to release the cheesecake from the side of the
pan. This will prevent the top of the cheesecake from cracking. Cool the
cheesecake in the pan set on a wire rack. Refrigerate uncovered for at
least 8 hours or overnight. Garnish the cheesecake:
Run a thin-bladed knife around the edge of the cheesecake to loosen it
from the side of the pan. Unclamp and remove the side of the springform
pan. Gently press the chocolate wafer crumbs onto the side of the
cheesecake. Dust the top with confectioners' sugar and decorate with
white chocolate curls, if desired. Slide a metal cake spatula under the cheesecake to loosen it from the
bottom of the springform pan. Slide two long metal cake spatulas
underneath the cheesecake and transfer to a serving plate. Cut the cheesecake with a sharp, thin-bladed knife, dipping the blade in
hot water and wiping it dry after each slice. - Paige LaCava - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * White Chocolate Cheesecake Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecakes Desserts
Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- CRUST:
1/2 cup butter
1/4 cup sugar
1/2 tsp vanilla
1/2 cup flour
1/2 cup graham crumbs
FILLING:
3 pkg cream cheese
1/2 cup sugar
1 tsp vanilla
1/2 cup sour cream
3 eggs
12 oz white chocolate Heat oven to 325F. For crust, beat butter, sugar and
vanilla in small bowl at medium speed until fluffy. Gradually
add flour and graham crumbs, mixing until blended. Press into
springpan bottom; prick with fork. Bake 25 minutes or until edges are light golden brown. Beat cream cheese, sugar, sour cream and vanilla at medium
until well blended. Add eggs, 1 at a time, just until blended.
Blend in melted chocolate, pour over crust. Bake 55 to 60 minutes or until center is almost set. Run
knife around rim to loosen. Cool completely. Garnish with any fruit puree, mint sauce or even a dark
chocolate sauce. Submitted by Bright Larkin [fareshare@twave.net]
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by thepoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : 12 servings
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