Cinnamon Pumpkin Torte Recipe

Below, you will find a great tasting recipe for Cinnamon Pumpkin Torte with step by step instructions on how the make it. This recipe was designed for diabetics and even non-diabetics.


Cinnamon Pumpkin Torte Ingredients

Nonstick cooking spray
1 (18.25 oz) pkg low-fat yellow cake mix
1/4 cup low-fat margarine, melted
1 egg, slightly beaten (or 1/4 cup egg substitute)
1 (30-ounce) can pumpkin pie mix (with spices already added)
2 eggs, beaten (or 1/2 cup egg substitute)
2/3 cup canned evaporated skim milk
2 Tbsp sugar
1 tsp cinnamon

Cinnamon Pumpkin Torte Directions

Preheat oven to 350F. Coat a 9 x 13-inch cake pan with cooking spray.
Set aside 1 cup of yellow cake mix for topping.
Mix margarine and one egg and add to remaining cake mix. Press slightly dry mixture into bottom of pan to form a crust.
Combine pumpkin pie mix, two eggs, and evaporated skim milk. Pour over prepared bottom crust.
Mix the reserved cake mix, sugar and cinnamon and sprinkle over pumpkin filling.
Bake 40 to 45 minutes.

Cinnamon Pumpkin Torte Nutritional Information (Per Serving) Calories: 163
Sodium: 256 mg
Cholesterol: 27 mg
Fat: 3 g
Carbohydrates: 31 g
Exchanges: 1-1/2 Bread/Starch; 1 Vegetable


Source = Diabetic Gourmet
Image courtesy of Yahoo.com search

More Diabetic Related Sites
As a helpful resource, I have included a few helpful sites and more diabetic related recipes, below.

1. Top Seven Gifts For Diabetics
2. Banana Bread Diabetic Recipe
3. Diabetics Triggers
4. Top Ten Recipes For Diabetics
5. Diabetes - I Hate You
6. Chocolate Marble Vanilla Cheesecake Recipe

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Chocolate Marble Vanilla Cheese Recipe for Diabetics

Looking for a diabetic recipe for Chocolate Marble Vanilla Cheese Cake? The following recipe was designed for people who have diabetes! It is a pretty simple recipe and yet, taste so great!

Source: Uploaded by user via Brian on Pinterest

Ingredients Makes 20 slices
CRUST
2 cups chocolate wafer crumbs 500 mL 3 tbsp water 45 mL 1 1/2 tbsp margarine or butter, melted 22 mL

FILLING
2 cups ricotta cheese 500 mL 2 cups 2% cottage cheese 500 mL 1 3/4 cups granulated sugar 425 mL 2 large eggs 2 1/3 cup all-purpose flour 75 mL 2/3 cup light sour cream 150 mL 2 tsp vanilla 10 mL 2 oz semisweet chocolate 50 g 2 tbsp water 25 mL

Instructions
Prep

Preheat oven to 350F (180C) 9-inch (2.5L) sprinform pan, sprayed with vegetable spray Crust: In a bowl, combine crumbs, water and margarine; mix well. Press onto sides and bottom of springform pan, refrigerate. In a food processor, combine ricotta and cottage cheeses, sugar and eggs; process until completely smooth. Add flour, sour cream and vanilla; process until well combined. Pour into pan. Melt chocolate with water and stir until smooth. Spoon onto cake in several places and swirl through lightly with a knife. Bake for 65 minutes or until set around edge but still slightly loose in center. Let cool; refrigerate until well chilled.

Tips
For mocha flavor, dissolve 2 tsp (10 mL) instant coffee in same amount of water and add to batter
Make Ahead Prepare up to 2 days ahead. Freeze for up to 6 weeks.


Nutrients Per Serving Calories 222 Carbohydrates 32 g Fiber 1 g Protein 8 g Fat, total 7 g Fat, saturated 3 g Cholesterol 31 mg Sodium 210 mg America's Exchanges 2 Other Carbohydrates 1 Lean Meat 1 Fat Canada's Choice 2 Carbohydrates 1 Meat and Alternatives 1 Fat

borrowed from http://www.robertrose.ca/recipe/chocolate-marble-vanilla-cheesecake

Resources

1. Top Seven Gifts For Diabetics
2. Diabetes I Hate You
3. Top Ten Diabetic Recipe
4. Diabetic Triggers
5. Cinnamon Pumpkin Torte Diabetic Recipe
6. Banana Bread Diabetic Recipe
7. Diabetes StumbleUpon

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