Diabetes Recipes: Chocberry Cake

Serves 10

• 500 g fresh strawberries
• 10 g brown sugar
• 60 mL boiling water
• 5 mL vanilla extract
• 90 mL light margarine
• 100 g sugar
• 125 g self-raising flour
• 60 g cocoa
• 10 g baking powder
• 2.5 g salt
• 60 g oat bran
• 1 egg
• 1 egg white
• 60 mL fat-free milk

1. Preheat the oven to 180°C.
2. Wash and quarter half of the strawberries and place them in a saucepan on low heat.
3. Add the brown sugar, water and vanilla extract and simmer gently while making the cake batter.
4. To make the cake batter, cream the margarine and sugar.
5. Sift flour, cocoa, baking powder and salt into a separate bowl. Add the oat bran and lift up a few times with a spoon to incorporate air.
6. Add the egg and egg white to the margarine mixture individually, alternating with one or two spoonfuls of dry ingredients. Use an electric mixer to blend well.
7. Fold the remaining dry ingredients, strawberry mixture and milk into the batter.
8. Lightly grease a 200 x 70mm (8 x 3 in) loaf pan using non-stick cooking spray, and spoon in the batter.
9. Place in the oven and bake for 25 to 30 minutes until done.
10. When ready to serve, decorate with the remaining fresh strawberries.

Energy: 141kcal, protein: 3g, fat: 6g, carbohydrate: 19g, fibre: 2g, salt: 233mg, cholesterol: 23mg

Remember to discuss any changes to your diet with your healthcare professional.

* The nutritional values for each recipe are estimates only and may vary depending on the brand of ingredients used and natural biological variations in the composition of natural foods.

Sources:

1. Recipe and picture taken from the low GI, low fat recipe book by registered dietitians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 1 (Tafelberg).

_{Before making any changes to your lifestyle or medication, please speak to your healthcare professional to check that it is suitable for you.}

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