Try this Poppyseed Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. Beat eggs in large bowl. Blend in juice, butter, lemon peel, lemon juice, and vanilla. Combine dry ingredients. Gradually add to egg mixture, beating until well blended. Pour batter evenly into greased 9" square baking pan. Bake 20 minutes, until wooden pick inserted in center comes out clean and edges are golden brown. Cool on wire rack. Serve warm or at room temperature. Nutrition information per piece: 206 calories, 4 gm protein, 21 gm carbohydrate, 12 gm fat, 74 mg cholesterol, 265 mg sodium, 1 diabetic starch/bread exchange, 1/4 diabetic medium-fat meat exchange, 2 diabetic fat exchange, 1/2 diabetic fruit exchange. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 8 | ||
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Calories: 266 | ||
Calories from Fat: 148 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 284.5mg | 88 % | |
Sodium 291.3mg | 10 % | |
Potassium 175mg | 5 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 17.2g | ||
Protein 11g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 266
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