Diabetic Sponge Cake

Course : Diabetic
Serves: 4
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7 large eggs
1/2 cup fruit juice -- orange
3 tablespoons sweet n low or any sugar substitute
2 tablespoons lemon juice
3/4 teaspoon cream of tartar
1 1/2 cups sifted cake flour
1/4 teaspoon salt

Preparation / Directions:

Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar and continue beating until stiff. In another bowl, combine rest of ingredients and mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.


Nutritional Information:

266 Calories (kcal); 8g Total Fat; (27% calories from fat); 13g Protein; 34g Carbohydrate; 327mg Cholesterol; 231mg Sodium

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