*  Exported from  MasterCook  *

                         Plum Or Apricot Tea Cake

Recipe By     : Joslin Diabetes Gourmet Cookbook
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lg            Egg -- white only
   6      tb            Fresh orange juice
   6      tb            Skim milk
   1      tb            Orange zest -- grated
   1 1/2  c             Unbleached flour -- sifted
   2      ts            Baking powder
   1      tb            Margarine -- softened
   2      tb            Fructose *
   2      lg            Plums or apricots -- diced
                        Butter-flavored cooking spray

* Substitute 5 packets saccharin or 10 packets aspartame (if you're
  using aspartame, bake in two loaf pans that are 5" (13 cm) in
  length for 25 to 30 minutes) or 5 packets acesulfame-K for the
  fructose.  It will not change the exchanges.

Preheat oven to 350°F (180°C). In a large bowl, combine egg white,
orange juice, milk, and orange zest. Sift together flour and baking
powder. Gradually add to egg mixture, mixing well. Stir in margarine,
fructose, and apricots or plums. Spread batter into an 8-1/2 x 4-1/2"
(22 x 11 cm) loaf pan lightly sprayed with cooking spray. Bake for 55
to 65 minutes or until a toothpick inserted in the center comes out
clean. Cool in pan for 10 minutes. Transfer cake to a wire rack to
finish cooling. Wrap cooled cake in plastic wrap or aluminum foil and
refrigerate until ready to serve. Cut into 1/3" (.85 cm) slices.

Yield: 10 Servings

Per slice: cal 96, protein 3 g, carbs 18 g, fat 1 g,
(cal from fat, 9%), trace dietary fiber, cholesterol 1 mg,
sodium 93 mg, potassium 93 mg

Exchanges: 1 Bread/starch

MC formatted by Barb at Possum Kingdom on 8/4/98


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