I am going to 1. eat one fruit a day, which, yep, I am not really crazy about. I don't do a lot of fruits other than apples in the Fall. And once in a while some berries when in season. Usually my fruit is in a pie or cake, lol... Hopefully this will help curb my sweet tooth a little. And 2. I am going to lay off some carbs.
I tried this banana bread recipe that was in my diet cookbook. It is pretty good on its own but I changed it around a bit and it isn't too bad. I think this would probably be good for diabetics.
1 1/2 C. all purpose flour
1 1/4 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/8 t. salt
2 slightly beaten egg whites
1 C. mashed banana
3/4 C. sugar - I changed to 3/4 C. Splenda
1/4 C. oil - I changed to 1/3 C. Motts no sugar natural applesauce
In a medium bowl stir tog flour, baking powder, baking soda, cinnamon and salt
In a large bowl stir tog egg white, banana, Splenda, and applesauce.
Stir flour mix into banana mix just till moistened.
Spray an 8x4x2 inch loaf pan with nonstick spray or I usually take a bit of oil on a paper towel and coat pan with the oil. Spread batter into a prepared pan and bake at 350 oven for 45 to 50 min. or till toothpick comes out clean.
Cool bread in pan for 10 min. Remove from pan and cool on wire rack. For easier slicing, wrap bread in plastic wrap and store overnight. Makes 1 loaf. As I said I changed this recipe to Splenda and applesauce. For sixteen servings the calorie content is 125 a slice in the original recipe. Using Splenda which has 0 cals and applesauce the cal count s/b less than this which means a little bigger piece, lol....
The texture came out not as moist as the oil recipe, but not bad. Next time I will use less Splenda because it was pretty sweet, and increase the applesauce to 1/2 C.