These cakes are amazingly good for treats that also are "healthy" and so easy to make. The cakes taste a little like pumpkin pie and cheesecake all in one. They are just a bit sweet, creamy, and delicious served chilled. The cakes are loaded with "good for you" ingredients, and for diabetics, include a great combination of protein, fats, and carbohydrates to limit blood sugar spikes. The not-so-secret ingredient in the cakes is silken tofu, which provides protein and keeps the texture of the cakes light and smooth. The cakes contain very little sugar and are sweetened with orange juice and date puree, which you can make by covering the dates with boiling water and mashing the two together (or use a food processor). The cakes are great "as is," or you can top them with a little whipped topping or a topping of Greek yogurt or cottage cheese and a dusting of cinnamon. Enjoy!
Low-Sugar, Diabetic-Friendly Kabocha Squash Cakes -- Makes Two 6-Inch Cakes
1 1/2 cups of cooked, mashed Kabocha squash
1/3 cup of orange juice
1/4 cup of canola oil
1/4 cup of Greek yogurt (fat-free is fine)
1 large egg
1 cup of drained silken tofu (8 ounces)
3/4 cup of date puree (just cover 3/4 cup of pitted dates with boiling water and let them
stand until cool. Mash or process the mixture for the puree.)
1 teaspoon of vanilla
1/2 cup of quick oats
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground cloves
1/4 teaspoon of allspice
Line two six-inch cake pans with parchment paper and spritz the parchment with non-stick cooking spray. Add the squash, orange juice, canola oil, yogurt, egg, tofu, date paste, and vanilla to the bowl of a food processor and process them until you have a smooth, blended mixture. Add the oats, and remaining ingredients to the food processor bowl with the wet mixture and process them into the wet mixture until well blended and the mixture is smooth again. Divide the mixture evenly between the two pans.
Air Fryer -- Air fry the cakes at 320 degrees for about 25 minutes or until a pick inserted in the cakes comes out with no wet batter attached. Let the cakes cool in their pans for 10-15 minutes before removing them to cool completely.
Oven -- Preheat the oven to 350 degrees and bake the cakes for 30-35 minutes or until a pick inserted in a cake comes out with no wet batter attached. Let the cakes cool in their pans for 10-15 minutes before removing the to cool completely.
Greek Yogurt or Cottage Cheese Topping (for 1 cake)
1/4 cup of plain Greek yogurt (fat-free is fine) or cottage cheese (process the cottage
cheese in a blender to make it smooth)
1 tablespoon of orange juice
1/4 teaspoon of vanilla
1/4 teaspoon of cinnamon, plus extra to sprinkle
Stir the yogurt (or cottage cheese), orange juice, vanilla, and cinnamon together in a cup and then dollop a bit on each slice of cake. Sprinkle on some extra cinnamon.
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