COOKING WITH DIABETES Protein, low sugar make cake winner

This one-bowl chocolate cake has just 7 grams of sugar per serving and, thanks to pureed prunes, sneaks in 3 grams of fiber for a virtually no-guilt treat.

One-Bowl Dark Chocolate Snack Cake 3 tablespoons canola oil

½ cup pureed prunes OR 1 (4-ounce) jar baby food prunes

1 ½ teaspoons vanilla extract

3 tablespoons packed dark brown sugar

¾ cup granulated no-calorie sweetener

1 cup PLUS 2 tablespoons lowfat buttermilk

1 cup all-purpose flour

½ cup unsweetened natural cocoa powder

1 ½ teaspoons baking powder

1 teaspoon baking soda

2 teaspoons confectioners’ sugar, for dusting (optional)

Heat oven to 325 degrees. Coat an 8-inch square pan with nonstick baking spray.

In a large bowl, whisk together the oil, prune puree, vanilla extract, brown sugar, granulated sweetener and buttermilk.

Sift the flour, cocoa powder, baking powder and baking soda into the buttermilk mixture. Whisk until smooth.

Pour batter into the prepared pan and smooth top. Bake 18 to 20 minutes or until the center springs back when touched and a tester inserted near the center comes out clean. Cool.

Dust cooled cake with confectioners’ sugar and cut into squares.

Makes 9 servings. Nutrition information: Each serving contains approximately 190 calories, 6 g protein, 6 g fat, 27 g carbohydrates (7 g sugar), trace cholesterol, 210 mg sodium and 3 g fiber.

Carbohydrate choices: 2.

Recipe from Eat What You Love: More Than 300 Incredible Recipes Low in Sugar, Fat and Calories by Marlene Koch