Pineapple Coconut Cupcakes

(Moderator Note: No nutritional information provided with this recepe, but it is likely high in carbohydrates, and should be eaten in small portions)

1 package(18 1/4 ounces) white cake mix
1 Large Egg
1 Egg White
2 Tablespoons Canola Oil
12 ounces Sugar-Free Lemon-Lime Soda
1/2 Cup Flaked Coconut
1 Can(20 ounces) Crushed Pineapple in its own Juice
1 Tablespoon plus 1 teaspoon Cornstarch
2 Cups Sugar-Free Whipped Topping

1. Preheat oven according to directions on cake mix package. Place paper liners into 24 standard(2 1/2-inch) muffin cups; set aside.

2. Place cake mix, oil and soda in large mixing bowl. Mix according to package directions, using electric mixer. Spoon equal amounts of batter into each paper liner. Bake 14 minutes or until toothpick inserted into center comes out clean. Cool in pans on wire rack 10 minutes. Transfer to rack to cool completely.

3. Heat medium saucepan over medium-high heat until hot. Add coconut. Cook and stir 2 minutes or until golden. Immediately transfer to plate; set aside to cool.

4. Combine pineapple with its juice and cornstarch in saucepan. Bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened. Remove from heat. Cool completely in saucepan.

5. Spoon 1 rounded Tablespoon whipped topping onto each cooled cupcake. Spoon 1 rounded Tablespoon pineapple mixture on top of whipped topping. Sprinkle with toasted coconut. Cover with plastic wrap. Refrigerate until served.

**Note--I add a little coconut(or coconut extract) and pineapple juice into my cake mix to give it a different flavor.

Pineapple Upside Down Cake - 18g Carbs, 0g Fiber, 8g Sugar

From: Forbidden Foods Diabetic Cooking by Maggie Powers

Servings: 12

2 Tbsp stick margarine

2 Tbsp firmly packed brown sugar

4 slices water-packed canned pineapple, drained

2 maraschino cherries, cut in half

1 1/4 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

5 tablespoons stick margarine, softened

1/4 cup granulated sugar

1 egg

1 tsp vanilla extract

1/2 cup low-fat (1%) milk

Preheat oven to 350 degrees F.

In an 8x8 inch baking pan, over low heat, melt the margarine.

Remove from the heat and stir in the brown sugar. Place the

pineapple slices on the sugar mixture, centering the slices

closely in the center of the pan so all the pieces are touching.

Place a cherry half in the center of each pineapple slice.

In a medium bowl, whisk together the flour, baking powder, and salt.

In another medium bowl, with an electric mixer at medium

speed, beat the margarine and granulated sugar until blended,

about 1 minute. Add the egg and vanilla and continue beating

until smooth, about 30 seconds. The batter will be thin. Add

the flour mixture to the batter in thirds, alternating with

milk, blending until smooth, 2 minutes. Spoon the batter on

top of the pineapple mixture and spread evenly.

Bake until golden brown, about 25-35 minutes. Unmold by

sliding a thin knife around the cake, pressing against

the pan. Invert onto a cake plate. Serve warm.

Servings: 12

Nutrition per Serving (1 piece):

148 Calories, 7g Fat, 18mg Cholesterol, 231mg Sodium,

18g Carbs, 0g Dietary Fiber, 8g Sugars, 2g Protein

Diabetic Exchanges: 1 Carbohydrate, 1 1/2 Fat

Peach Almond Upside Down Cake - 19.8g Carbs From: 1,001 Delicious Recipes for People with Diabetes

Servings: 8

1 (8 1/4oz can) peaches in juice, well drained

1/2 cup unsweetened applesauce

5 1/2 tsp Equal for Recipes OR 18 packets Equal sweetener

1 egg

1/2 tsp vanilla

1 cup cake flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/8 - 1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup reduced-fat buttermilk

1/4 cup sliced almonds

Cut peach slices into thirds; arrange in bottom

of lightly greased 8-inch round pan.

Mix applesauce, Equal for Recipes, egg, and vanilla until

smooth in medium bowl. Mix in combined flour, baking powder,

baking soda, cinnamon, nutmeg, and salt alternately with

buttermilk, beginning and ending with dry ingredients.

Pour batter over peach slices in pan.

Bake at 350 degrees F. until cake is browned and toothpick

inserted in center comes out clean, about 20 minutes.

Invert cake immediately onto serving plate.

Cool 10 to 15 minutes; and sprinkle with almonds.

Servings: 8

Nutrition per Serving:

136 Calories, 2.6g Fat, 27mg Cholesterol,

207mg Sodium, 6.1g Protein, 19.8g Carbs

Diabetic Exchanges: 1/2 Fruit, 1 Bread, 1/2 Fat

Orange and Almond Cake - 16g Carbs, 0g Fiber From: "Great Healthy Food - Diabetes" by Azmina Govindji

Yield: 10 slices

Serving Size: 1 slice

3/4 cup all-purpose flour

Pinch of salt

2 tsp baking powder

2 large eggs

1/2 cup reduced-fat margarine, at room temperature

1/3 cup PLUS 2 Tbsp granulated sugar

1/3 cup ground almonds

1/2 tsp almond extract

2 tsp finely grated orange zest

Preheat the oven to 350 degrees F.

Lightly grease the base of an 8-inch non-stick

baking pan and line with parchment paper.

Sift the flour, salt and baking powder together.

Beat the eggs until they are light and frothy.

Beat the margarine and sugar together until smooth and creamy.

Add the beaten eggs gradually, beating well between each

addition. If the mixture shows any signs of curdling, beat

in a little of the flour mixture.

Stir in the flour mixture together with the ground almonds,

almond extract and orange zest and mix lightly to a thick,

fluid (but not runny) consistency, adding a little orange

juice or water if necessary.

Pour into the prepared pan, smooth the top, and bake in

the center of the oven for about 45-50 minutes, or until

a skewer comes out clean when inserted into the center.

Strip off the parchment paper and leave the

cake to cool on a wire rack.

Yield: 10 slices

Serving Size: 1 slice

Nutrition per Serving:

122 Calories, 6g Fat, 32mg Cholesterol, 2g Protein, 

16g Carbs, 0g Fiber, 99mg Sodium

Diabetic Exchanges: 1/2 Starch, 2/3 Other Carbohydrate, 1 Fat

Carrot Cake - 26g Carbs, 3g Fiber From: "Great Healthy Food - Diabetes" by Azmina Govindji

Yield: Makes 12 slices

1 slice per serving

1 1/4 cups whole wheat flour

Pinch of salt

2 1/2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1/2 cup light brown sugar

3/4 cup raisins, soaked overnight

in 1/2 cup unsweetened orange juice

4 medium carrots, peeled and finely grated

1 Tbsp sunflower oil

2 medium egg whites, at room temperature

3 1/2 oz low-fat cream cheese beaten

with 2 tsp sifted confectioners' sugar

Preheat the oven to 325 degrees F. Lightly grease an

8 x 4 inch loaf pan and line it with parchment paper.

Sift the flour, salt, baking powder, cinnamon and ginger

into a large bowl, tipping in any bran left in the sifter.

Stir in the sugar, raisins with their juice,

carrots and oil and mix well.

Beat the egg whites until they stand up in soft

peaks, then fold lightly but thoroughly into the

carrot mixture, using a large spoon or spatula.

Pour into the pan and bake in the center of the oven

for about 1 1/4 hours, or until a skewer inserted in

the center comes out clean.

Cool in the pan for 10 minutes, then turn out onto a

wire rack and peel off the lining paper. When completely

cool, cut in half horizontally and fill with the

sweetened cream cheese.

Makes: 12 slices

Serving Size: 1 slice 

Nutrition per Serving:

137 Calories,3g Fat, 1g Saturated Fat, 5mg Cholesterol, 

4g Protein, 26g Carbs, 3g Fiber, 154mg Sodium

Diabetic Exchanges: 1 Starch, 2/3 Fruit, 1/2 Fat

Salmon Cakes - 18g Carbs, 2b Fiber

From: The Canadian Living Test Kitchen

Servings: 4

2 large potatoes (1 lb/500 g)

3 green onions, chopped

1/4 cup (50 mL) chopped fresh coriander

1 Tbsp (15 mL) dijon mustard

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) each grated lemon rind, pepper and hot pepper sauce

1 egg, beaten

2 cans (each 7.5 oz/213 g) salmon, drained and flaked

2 Tbsp (25 mL) vegetable oil

4 lemon wedges 

Peel and cut potatoes in half crosswise. In 6-cup (1.5 L) microwaveable dish, cover and microwave potatoes with 1 cup (250 mL) water at High for 10 minutes or until tender. (Or cover and cook in saucepan of boiling salted water for 15 to 20 minutes or until tender.) Drain.

In large bowl, mash potatoes until smooth; stir in onions, coriander,

mustard, salt, lemon rind, pepper and hot pepper sauce. Blend in egg. 

Fold in salmon. Let cool for 5 minutes.

Using hands, shape into eight 3/4-inch (2 cm) thick patties.

In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.

Serve with lemon wedges.

Additional Information - -

Tip: Mash canned salmon bones into the fish for a calcium boost 

of more than 30 per cent.

Servings: 4

Nutrition per Serving: 

280 Calories, 21g Protein, 13g Total Fat, 2g Sat. Fat, 78mg Cholesterol,

18g Carbs, 2b Fiber, 709mg Sodium

Chocolate Sweetheart Cake - 4.5g Carbs

This beautiful, layered cake in the shape of a heart, rises very 
high and tastes like the real thing.

Servings: 20

2 1/2 cups Low-Carb Bake Mix
1 1/4 cups SPLENDA Granular
1/4 cup cocoa
1/3 cup powdered erythritol (Netrition.com)
2 tsp baking soda
1/2 tsp salt
3/4 cup plain yogurt, OR sour cream
2/3 cup light-tasting olive oil
3 eggs
1/4 cup Da Vinci Brand Sugar Free Chocolate Syrup OR 
any low-carb pancake syrup
2 tsp vanilla extract

CHOCOLATE GANACHE FROSTING:
1 cup sugarless chocolate chips (www.Netrition. com), OR 
Lindt Chocolate 70 or 85% cocoa
1 can Thick Cream (Carnation 25% M.F.)
1 Tbsp Da Vinci brand Sugar Free Kahuli Caffe OR
B-52 Syrup (optional)
Extra sweetener (Splenda packets OR powdered erythritol, if using Lindt)

In large bowl with electric mixer or in food processor, combine 
Low-Carb Bake Mix, SPLENDA Granular, cocoa, powdered erythritol, 
baking soda and salt. Stir to combine. Add yogurt (or sour cream), 
olive oil, eggs, Da Vinci brand Sugar Free Syrup and vanilla extract. 
Process on low speed.

Spread batter evenly in two greased and "floured" (use a little bake 
mix) 7-inch heart-shaped, nonstick cake pans or 2, 8-inch cake pans. 
Bake in 350 degree F oven 25 minutes. Test with knife in center of 
one cake after 25 minutes and check every 2 minutes thereafter, until 
knife comes out clean. Cool 10 minutes in pans on wire rack. Carefully
run a knife around edges and lift underneath with a spatula. Invert
cakes onto cake rack. Turn one layer of cake on its topside, so that
the two flat sides meet in the middle. In center, spread sweetened
Creme Fraiche, plain whipped cream, custard or strawberry fruit
spread. Frost. If desired, place a heart-shaped patch of Creme Fraiche
or whipped cream on top of cake over chocolate frosting and garnish
with 1 or 2 red candied cherries cut into tiny pieces for color.
Sprinkle with unsweetened grated chocolate.

Chocolate Ganache Frosting: 
In cereal bowl, place chocolate. Pour boiling water over chocolate. 
When molten (test with knife), carefully pour off water. Stir in
cream, Sugar Free Syrup and extra sweetener, if using. If necessary,
refrigerate until ganache cools in order to frost top and sides of cake.

Helpful Hint: 
The additional carbs from whipped cream for filling (several options 
given) is negligible and the garnish on top of the cake is optional 
(not included in nutritional analysis).

Servings: 20
Nutrition per Serving: 
211.9 Calories, 7.6g Protein, 16.4g Fat, 4.5g Carbs

Found at: www.diabeteshealth. com February 2009
From: Splendid Low-Carb Desserts by national best selling cookbook
author, Jennifer Eloff (www.low-carb. us)