Ingredients
- 1 cup margarine or butter
- 1 cup no-calorie sweetener, such as Splenda
- 4 eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup fresh blueberries
Directions
Preheat oven to 350°F. Lightly oil and flour a 9" × 5" loaf pan. In large bowl, beat together margarine, sugar substitute, eggs, and vanilla. Add nutmeg, flour, and baking powder. Beat until well blended. Gently stir in blueberries. Pour into prepared pan. Bake 50 to 60 minutes, or until toothpick inserted into cake center comes out clean. Cool on wire rack 10 minutes; remove from pan.
Makes 12 servings.
Nutrition Facts
- One serving = 1 starch + 2 fats
- Calories per serving = 197
- Protein 4 g
- Carbohydrates 19 g
- Fat 13 g
- Sodium 42 mg
- Cholesterol 59 mg
Excerpted From:
From Fast and Simple Diabetes Menus. Copyright © 2004 by Betty Wedman-St. Louis. All Rights Reserved. Used by arrangement The McGraw-Hill Companies.
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