These miniature loaves that are attractive make excellent presents for someone with diabetes or even somebody who lives reduced carb and gluten-free. Place frosted loaves on a pretty paper plate. Cover with plastic wrap and transparent colored wrap (the one that I had was transparent with blue stripes). You might bring this up towards the top at a bundle and tie a bow, although I taped the wrap beneath.
1/3 cup dried apricots, chopped
1/4 cup seedless California tsp
1/4 cup sliced dates
1 tablespoon lemon juice
2 tsp rum extract
1 teaspoon vanilla extract
1 tsp grated lemon peel
1 3/4 cups Gluten-free Bake Mix two
3/4 cup SPLENDA® Granular OR your pick
3/4 tsp baking soda
2 eggs, separated
1/4 cup butter, softened
3/4 cup Hood Carb Countdown Milk OR mixture of cream and water
1/2 cup yogurt
1/2 cup Splenda Granular
4 tablespoons powdered erythritol
4 tablespoons whole milk powder (hispanic section of Super Walmart or Publix)
two tsp cornstarch
2 tbsp butter, melted
two tbsp water
In small bowl, mix dried apricots, raisins, dates and almonds. Stir in lemon juice, rum extract, vanilla extract and lemon peel. Set aside.
In food processor with thumping assembly, whip egg whites till stiff. Beat butter and egg yolks together in mixing bowl with electric mixer. To egg yolk mix, add half components, Hood Carb Countdown milk, yogurt and remaining ingredients. Fold egg whites and then stir in lemon and nut mix. Let cool in pans on wire rack 10 minutes. Switch out and inhale Icing. Cover and keep at room temperature for 2 days. Refrigerate afterwards. Add warm water and butter blend until smooth. Frost mini fruitcake loaves.
Nutritional evaluation without icing:10 servings, 1 slice per serving: 89.9 cal; 2.9 g pro; 5.0 grams fat; 7.4 g carbs
Nutritional evaluation with 1:10 servings, 1 piece per serving: 111.9 cal; 3.3 g pro; 6.5 grams fat; 9.0 grams carbohydrates
Helpful Hint: Considering routine fruitcake runs at 25 g carbohydrates per piece, this can be moderate in carbohydrates.
This is another type of the recipe from Splendid Low-Carb Desserts:
GOLDEN FRUIT CAKE (Not fermented )
Do you miss conventional fruitcake? I'm not actually a fan of cake; however, I enjoyed this lighter version. This fruitcake is quite moderate in carbs compared to the real thing.
1/3 cup dried apricots, chopped (75 mL)
1/4 cup seedless California raisins (50 mL)
1/4 cup chopped meats (50 mL)
1/4 cup slivered almonds, (50 mL)
lightly toasted, chopped
1 tablespoon lemon juice (15 mL)
two tsp rum extract (10 mL)
1 teaspoon vanilla extract (5 mL)
1 teaspoon grated lemon peel (5 mL)
1 3/4 cups Low-Carb Bake Mix (425 mL)
3/4 cup SPLENDA® Granular (175 mL)
3/4 tsp baking soda (3 mL)
2 eggs, divided
1/4 cup butter, softened (50 mL)
1/2 cup yogurt (125 mL)
3/4 cup Confectioner's Sugar Substitute (175 mL)
2 tablespoons butter, melted (25 mL)
1/4 cup Da Vinci® Sugar Free French Vanilla Syrup, OR (50 mL)
Low-Carb Pancake Syrup
In medium bowl, combine dried apricots, raisins, dates and almonds. Stir in lemon juice, rum extract, vanilla extract and lemon peel. Put aside. In another medium bowlcombine soda, SPLENDA ® Granular and Low-Carb Bake Mix.
In food processor having thumping meeting, whip egg whites until stiff. Beat butter and egg yolks together in mixing bowl with electric mixer. To egg yolk mixture, include half dry ingredients, remaining ingredients and yogurt. Pour egg whites into batter and then stir in nut and lemon mix. Spread evenly in two greased nonstick 53/4 x 31/4 x 21/4 inch (15 x 8 x 6 cm) miniature loaf pans. Let cool in pans on wire rack 10 minutes. Turn out and inhale Icing. Cover and keep at room temperature. Refrigerate thereafter. Add syrup as necessary. Utilizing a cream cheese frosting (believe spreadable cream cheese, powdered erythritol, vanilla) will decrease carbs a bit.
Nutritional Analysis: Bite: 10 pieces per 1, 1 slice/without icing
130.7/106.4 calories; 6.1/5.2 grams protein; 8.3/ / 6.6 g fat; 7.7/6.3 g carbs