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09-19-2019 04:14 PM - edited 09-19-2019 04:15 PM
@Witchy Woman wrote:
I am not diabetic, but both of my parents were. I try very hard to limit my intake of both sugar, and sugar free products. Sugar free pudding is one my indulgences now and then.
In the past, I was a WW member....a thousand years ago
Now, I just try to be vigilent about my diet. I'm going to keep an eye out for the sugar free cake mixes and check them out.
I love sugar free products and have a little sugar free oatmeal at night before my dinner. I am not a breakfast person but love oatmeal, so I just have some at night. Jello sugar free pudding the kind you make yourself and the pudding cups are really good @Witchy Woman The sad thing is that most sugar free products cost more but like you I try to always buy them if they are available. Not diabetic either just love food but want to stay thin.
09-21-2019 04:08 PM
@IamMrsG I finally got around to making the cake. I got a butter pecan mix and some salted caramel chips. I made a glaze because hubby likes that, but it wouldn't need it. I baked it in my acorn shaped temptation pan and it took quite awhile to bake. It came out good. I was surprised to see how much you can taste the sweet potatoes. It almost tastes like a sweet potato pie, maybe because the batter was deeper than it should be. But it's a win. Thanks for the recipe.
09-21-2019 08:23 PM
@Renata Thank you for letting us know of your good results. How many sweet potatoes did you use? Of, if you used canned ones, was it a 14.5 oz (or so) can? I'm presuming you drained them, but did you add spices?
09-21-2019 09:20 PM
@IamMrsG Well as I answer you, the mystery is solved about why it was a little too wet. I just realized that for some reason I was thinking a can of pumpkin was 18 oz, not 15. That's what I put in and I did drain them well. I didn't put any spices because I wanted to see how it would taste with just the butter pecan flavor. It would've done well with spices, but it's good.
09-23-2019 07:56 PM
@IamMrsG I made these over the weekend at our family get-together. A hit!! They were so light and delicious. I used a spice cake mix, but I think a carrot cake mix would also be good. The hardest part of the prep for me was getting the batter into the muffin pans. I should have had an ice cream scoop. My DD and DDIL were ecstatic about this idea.
09-23-2019 08:01 PM
@PA Mom-mom It was good to 'hear' of the hit with your family. Thank you for sharing it. Yes, I used an ice cream scoop for portioning the batter.
09-24-2019 07:30 AM
Thank you for the recipe @IamMrsG !
I rarely cook/bake but thought I could do this.
I used Pillsbury cinnamon bun cake mix but I did add 1/2 cup of oil because I had a lot of dry cake mix to mix. I used 2 pie tins I had from Baker's Square. I thought it was good but I don't have a sophisticated palate and am not a picky eater.
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