When you are living with diabetes, it can be challenging to find healthy, delicious recipes that keep you on the right track.
I understand how hard it is, but I also know how crucial a balanced diabetic diet is in terms of protecting your foot health—the better control you have over your blood sugar levels, the less likely you are to experience symptoms such as neuropathy and ulcers, which can leave you at risk of foot amputations!
As your Houston podiatrist, I want to be a healthy resource for you; with that in mind, I’ve decided to devote one day each week to sharing healthier recipes with you, and today I’ve tracked down a mouthwatering dessert recipe for you, courtesy of Diabetic Living. Hope you enjoy!
White Chocolate Pound Cake
2/3 cup buttermilk or fat-free sour milk*
4 egg whites
Nonstick cooking spray for baking
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar or sugar substitute blend** equivalent to 3/4 cup sugar
1/2 cup shortening
1 teaspoon vanilla
2 ounces white chocolate (with cocoa butter), melted and cooled
1 ounce white chocolate (with cocoa butter), melted (optional)
Allow buttermilk and egg whites to stand at room temperature for 30 minutes. Preheat oven to 325 degrees F. Coat a 10-inch fluted tube pan with nonstick spray for baking; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat granulated sugar and shortening with an electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Beat in the 2 ounces melted white chocolate.
Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan, spreading top evenly. Bake for 30 to 35 minutes or until a wooden skewer inserted in the center comes out clean. (Cake will appear shallow in the pan.) Cool in the pan on a wire rack for 15 minutes. Invert cake onto a wire rack and cool completely.
If desired, transfer the 1 ounce melted white chocolate to a small resealable plastic bag. Snip off a tiny corner of the bag. Drizzle melted white chocolate over the cooled cake. Let stand until set.
*To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar into a glass measuring cup. Add enough fat-free milk to make 2/3 cup total liquid; stir. Let stand for 5 minutes before using.
**Sugar Substitutes: Choose Splenda® Sugar Blend for Baking to substitute for the granulated sugar. Choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown to substitute for the brown sugar. Follow package directions to use product amount equivalent to 3/4 cup granulated sugar or 2 tablespoons brown sugar.