Holiday Fruit Cake

Holiday Fruit Cake 

Serves 8 *Freezes Well

1 1/2 cups purchased graham cracker crumbs or 24 (2 1/2-inch) graham cracker squares, made into crumbs
1 (4-serving) package JELL-O Sugar Free Cook & Serve Vanilla Pudding Mix
1/2 teaspoon JO's Pumpkin Pie Spice
1 teaspoon baking powder
2 cups (one 16-ounce can) fruit cocktail, packed in fruit juice, drained and 1/3 cup liquid reserved
2 eggs or equivalent in egg substitute
1 teaspoon rum extract
1/4 cup raisins

Preheat oven to 350 degrees. Spray a 5-by-9-inch loaf pan with butter-flavored cooking spray. In a large bowl, combine cracker crumbs, dry pudding mix, JO's Pumpkin Pie Spice, and baking powder. Add reserved fruit cocktail juice, eggs, and rum extract. Mix gently to combine. Blend in drained fruit cocktail and raisins. Pour batter into prepared loaf pan. Bake 45 to 50 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and allow to cool 10 minutes. Remove from pan. Place fruit cake on a wire rack and allow to cool completely. Cut into 8 servings.

HINT: 1) A self-seal sandwich bag works great for crushing graham crackers. 2) Substitute any reputable brand for JO's Pumpkin Pie Spice.

Each serving equals:
HE: 1 Bread, 3/4 Fruit, 1/4 Protein (limited), 10 Optional Calories
167 Calories, 3gm Fat, 4gm Protein,
31gm Carbohydrate, 260mg Sodium, 2gm Fiber
DIABETIC: 1 Starch, 1 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 36."

No comments :

Post a Comment