On Wed, 07 Jan 2004 03:15:47 GMT, "Vox Humana"
wrote:

What is "instant sugar?"

I think it should read like this:

16 oz. cream cheese
1/3 c. honey
2 TBSP. butter
1 pkg. Instant sugar free pudding
2 TBSP. vanilla
2 egg whites


Many thanks for the replies. I've considered cheesecake, but would
prefer a more traditional one if I can. I did a Google search after I
posted the request (duh, why didn't I do that first?), and found the
following recipe. It looks like it will work fairly well. I'm going
to make the cake and both icings when I get the time and see which one
tastes better.

Thanks again!

Lori



Diabetic Wedding Cake Recipe

Ingredients:
***CAKE***
1/2 cup corn oil margarine, softened
1 cup fructose
2 whole eggs
1 tsp Vanilla
3 cup cake flour
4 tsp baking powder
1/2 tsp salt, (optional)
1 cup skim milk
3 egg whites
***FROSTING***
8 oz Neufchatel cheese, room temperature
4 packets Equal
2 tbsp nonfat milk
1/2 tsp vanilla extract or lemon juice
food coloring, (optional)

Preparation:
For cake, preheat oven to 350 degrees. Spray two 8 or 9-inch cake
layer pans with nonstick spray.

Cream together corn oil margarine and fructose until fluffy. Add the 2
whole eggs and mix well. Add vanilla. In another bowl mix flour,
baking powder, and salt. Alternately add flour and milk to batter,
making sure to mix well between additions.

Beat egg whites until stiff but not dry. Fold egg whites into batter
and pour into prepared cake pans. Bake 20 to 25 minutes; don't
overbake as cake will become dry.

Cool on racks for 10 minutes, then turn layers out of pans and
continue cooling on racks.

For frosting, whip thoroughly cream cheese and milk. Add Equal. Mix
again. Add vanilla (or lemon juice) and whip or beat until very
smooth. Add one or more food colors as desired. Refrigerate frosting.

When cake is cooled, frost between layers and on top.

NUTRITION for frosted cake: One serving (1/16 recipe) = 1 1/2 Starch/
Bread Exchange, 3 Fat Exchanges; 243 calories; 24 gm carbohydrates; 6
gm protein; 13 gm fat.