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SOURCE: All New Cookbook for Diaberics and Their Families, University of Alabama at Birmingham, copyright 1988, ISBN #0-8487-0750-8. MM format by Ursula R. Taylor. 1. Combine 2 1/2 cups water and raisins in a small Dutch oven; bring to a boil. Boil until water evaporates or is absorbed by raisins. Remove from heat. 2. Add applesauce, eggs, sugar substitute, oil, and remaining 1/2 cup water. Stir until well combined. 3. Sift together flour, cinnamon, and soda; gradually add to applesauce mixture with vanilla, stirring after each addition. 4. Spoon batter into a 10-inch Bundt pan coated with spray. Bake at 350~ for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool on a wire rack. Yield: 28 slices. Exchanges per slice: 2 fat, 1 starch and 1/2 fruit. Nutritional information per slice: 165 calories, 20 gm carbohydrate, 2 gm protein, 29 mg cholesterol, 8 gm fat, trace of fiber and 26 mg sodium. Submitted By LIR119@DELPHI.COM On SUN, 21 JAN 1996 083110 -0500 (EST)
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|Serving Size: 1 Slice (56g)|
|Recipe Makes: 28 Slices|
|Calories from Fat: 55 (36%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 165.9mg||6 %|
|Potassium 146.3mg||4 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 22.3g|
|Protein 1.7g||2 %|
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Calories per serving: 152
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