This cake is easy to prepare, with a cake mix, raspberry jam, milk, or juice.
1 box (18 ounces) chocolate or devils food cake mix
1 cup (about 12 ounces) raspberry jam, seedless or with seeds
1/2 cup milk
1/2 cup vegetable oil
4 large eggs
Heat oven to 350°. Grease and flour a 12-cup Bundt cake pan.
Combine cake ingredients in a large mixing bowl and beat on low speed of electric mixer until blended. Scrape the sides and bottom of the bowl and then beat on high speed for 2 minutes. Spoon into the prepared pan and bake for 50 to 55 minutes, or until the cake springs back when lightly touched with a finger.
Frost or glaze this cake or sprinkle with powdered sugar.
1 teaspoon Sugar Free Honey
1 teaspoon Naturally More Almond Butter OR peanut butter (any nut butter will work)
1/2 scoop vanilla protein powder
1/8 cup fiber cereal
Mix together and leave in fridge a few hours until completely firm. So simple, so good!
Variations on the recipe: add seeds, nuts, chocolate nibs, sub vanilla pp for chocolate, sub cereal for granola, add raisins or flax! The key ingredient in this recipe is the honey, it adds a sweetness and acts as a binder. If you add optional ingredients you will need to use more of the honey.
- Recipe by Fit in Milwaukee
1 cup rolled oats
1 heaping scoop vanilla protein powder
1/4 cup carb countdown milk
1 egg (or equivelent)
2 tsp vanilla extract
1/8 cup sugar free honey
Blend wet ingredents mixing very well. Add to oats and protein powder. Stir until all ingredients are binding like a sticky dough, then form into miniballs and place on Pam sprayed baking sheet. Bake at 400 for about 10 minutes. Let cool and store in airtight container. You can also pour batter into sprayed loaf pan and bake a bit longer-- add some baking powder and let stay in oven until knife comes out clean.
Optional add ins: dried fruit, cinnamon, PB powder, chopped nuts.
- Recipe by Fit in Milwaukee
NOTE: This is a Sugar Free Diabetic Recipe
One 1-pound pork tenderloin
2 tablespoons Sugar Free Raspberry Preserves
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 tablespoons brandy or Cognac
1 tablespoon chopped fresh parsley
Make medallions by cutting the pork tenderloin across the grain into 4 pieces (about 4 ounces each. Pound the pieces between sheets of wax paper or plastic wrap to a thickness or 1/2 inch. If the tenderloin is in 2 smaller pieces, cut into 8 pieces (2 oz. each). Brush each medallion with sugar free raspberry preserves and sprinkle with salt and pepper. Prepare a large non-stick skillet with non-stick pan spray, and heat over medium heat. Add the pork and cook 5 minutes per side, or until the meat is cooked through. Remove to a warm serving platter. Add the brandy to the skillet; deglaze by stirring the browned bits from the bottom of the skillet into the brandy. Cook and stir 2 minutes. Drizzle the sauce over the pork; sprinkle with parsley.
Serving Size: 1 medallion (3-1/2 oz. pork) or 2 smaller medallions (4 oz. pork)
Nutritional Information Per Serving:
Dietary Fiber: 0g
1/2 Other carbohydrate
4 Very Lean Meat
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