Comments on: Toasted Pecan and Rhubarb Bread http://www.diabetic.yourgrapefruitdiet.com/2004/01/29/toasted-pecan-and-rhubarb-bread/ Healthy recips & tips for deabetics Fri, 05 Dec 2008 12:08:31 +0000 http://wordpress.org/?v=2.2.1 By: Paula Sloan http://www.diabetic.yourgrapefruitdiet.com/2004/01/29/toasted-pecan-and-rhubarb-bread/#comment-3733 Paula Sloan Fri, 30 Jan 2004 20:58:40 +0000 http://www.diabetic.yourgrapefruitdiet.com/2004/01/29/toasted-pecan-and-rhubarb-bread/#comment-3733 Howdy from Texas! question--can Splenda be substituted for the 3/4 cup sugar? And how would that change the carb count? I don't ordinarily use sugar any more--thanks, Dee 3/4 cup sugar 1/2 cup margarine or butter, softened 2 eggs 1 cup buttermilk 2 cups all-purpose flour 1/2 cup chopped pecans, toasted 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sliced fresh or frozen rhubarb (do not thaw) 1 tablespoon sugar <!--more--> Heat oven to 350°F. Grease bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, combine 3/4 cup sugar and margarine; beat until light and fluffy. Add eggs; beat well. Add buttermilk; blend well.Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, pecans, baking powder, baking soda and salt; mix well. Add to buttermilk mixture; stir just until dry ingredients are moistened. Fold in rhubarb. Pour batter into greased pan. Sprinkle 1 tablespoon sugar over top.Bake at 350°F. for 50 to 60 mins or until toothpick inserted in center comes out clean. Cool 15 mins. Remove from pan. Cool 1 hr or until completely cooled. Store in refrigerator. 1 (16-slice) loaf NUTRITION INFO PER SERVING: SERVING SIZE: 1 Slice Cals 190 Cals from Fat 80 Total Fat 9g 14% Sat 2g 10% Trans Fat Chol 25mg 8% Sod 180mg 8% Total Carb 24g 8% Dietary Fiber 1g 4% Sugars 11g Protein 3g EXCHANGES: 1 Starch; 1/2 Fruit; 2 Fat Visit your group "Healthy_Recipes_For_Diabetic_Friends" on the web. --------------------------------- From Ed and Dee and Billy Boy !!! Howdy from Texas! question–can Splenda be substituted for the 3/4 cup sugar?
And how would that change the carb count? I don’t ordinarily use sugar any
more–thanks, Dee

3/4 cup sugar
1/2 cup margarine or butter, softened
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1/2 cup chopped pecans, toasted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced fresh or frozen rhubarb (do not thaw)
1 tablespoon sugar

Heat oven to 350°F. Grease bottom only of 9×5 or 8×4-inch loaf pan. In
large bowl, combine 3/4 cup sugar and margarine; beat until light and
fluffy. Add eggs; beat well. Add buttermilk; blend well.Lightly spoon
flour into measuring cup; level off. In small bowl, combine flour,
pecans, baking powder, baking soda and salt; mix well. Add to buttermilk
mixture; stir just until dry ingredients are moistened. Fold in rhubarb.
Pour batter into greased pan. Sprinkle 1 tablespoon sugar over top.Bake
at 350°F. for 50 to 60 mins or until toothpick inserted in center
comes out clean. Cool 15 mins. Remove from pan. Cool 1 hr or until
completely cooled. Store in refrigerator.

1 (16-slice) loaf

NUTRITION INFO PER SERVING: SERVING SIZE: 1 Slice Cals 190 Cals
from Fat 80 Total Fat 9g 14% Sat 2g 10% Trans Fat Chol
25mg 8% Sod 180mg 8% Total Carb 24g 8% Dietary Fiber 1g 4%
Sugars 11g Protein 3g

EXCHANGES: 1 Starch; 1/2 Fruit; 2 Fat

Visit your group "Healthy_Recipes_For_Diabetic_Friends" on the web.

———————————

From Ed and Dee and Billy Boy !!!

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