Deliciously diabetic - recipes


Yields 20 slices

Chocolate cake. Picture: Mujahid Safodien. Credit: INDEPENDENT NEWSPAPERS

75ml cocoa powder

5ml instant coffee powder

150ml boiling water

90g soft light margarine

10ml canola oil

200ml fructose

25ml apricot jam

2 egg yolks

250ml wholewheat flour

250ml cake flour

5ml bicarbonate of soda

5ml cream of tartar

1ml salt

5ml vanilla essence

75ml smooth low-fat

cottage cheese

100ml low-fat milk

4 egg whites, stiffly whisked

Mix the cocoa powder, coffee powder and boiling water until smooth.

Allow to cool. Cream the margarine, oil and fructose until light and fluffy.

Beat in the jam, egg yolks and cooled cocoa mixture into the creamed mixture.

Mix the dry ingredients together. Mix the essence, cottage cheese and milk until smooth.

Stir the dry ingredients and the milk alternately into the creamed mixture. Fold in the beaten egg whites.

Pour the mixture into a well-greased 23cm ring pan. Bake at 180°C for 25-30 minutes.

Decorate with whipped cream and chocolate curls if desired.


Makes 12

pinch of salt

7.5ml baking powder

125ml digestive bran

125ml SUGAlite*

100g light margarine

60ml golden syrup or honey

180ml low-fat plain yoghurt

125ml fat-free milk

150g mashed banana

(3 small ones)

60g grated carrot

Sift the flour, salt and baking powder, then add the husks back in.

Mix in the bran and sweetener.

Melt the margarine and syrup.

Combine with the yoghurt, milk and bicarbonate of soda.

Add this to the sifted dry ingredients. Add in the banana and carrot. Mix gently.

Spoon into well greased muffin pans.

Bake at 190°C for 20-30 minutes or until cooked.


Yields 12 slices


45g soft light margarine

15ml SUGAlite*

1ml vanilla essence

1 egg

250ml bran-rich self-raising flour


25ml cake flour

25ml cornflour

15ml custard powder

650ml low-fat milk

2 eggs, separated

50ml SUGAlite*

ground cinnamon

CRUST: Cream margarine, oil, sweetener and essence.

Add the egg and mix. Stir in the flour to form a dough.

Press pastry into a 23cm pie plate. Prick the base with a fork.

Bake at 180ºC for 12-15 minutes until golden brown.

Remove from oven and cool.

FILLING: Mix flour, cornflour and custard powder with a little milk until smooth.

Heat the remaining milk to boiling point.

Stir the flour paste a little at a time into the boiling milk.

Cook, stirring, until mixture thickens. Beat egg yolks and add to hot sauce.

Cook another minute, stirring constantly. Stir in sweetener and essence.

Beat egg whites until stiff, fold into cooked mixture.

Pour into cooked crust and level the surface. Sprinkle with cinnamon.

Cool completely.


Yields 20 slices or bars

2ml salt

5ml mixed spice

5ml baking powder

125ml fructose

125ml seedless raisins

2 large apples,

peeled and grated

250ml buttermilk

2 eggs

50ml canola oil

cinnamon for sprinkling

Mix the dry ingredients and stir the raisins and grated apple into the mixture.

Beat the bicarbonate of soda, buttermilk, eggs and oil together.

Stir this milk mixture into the dry ingredients. Stir until just mixed.

Spoon the batter into a greased 23x23cm pan. Sprinkle with cinnamon. Bake at 180°C for 40 minutes or until cooked through.

Allow to cool in pan for 10 minutes before turning out.