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Lemon and
Walnut
(Diabetic)
1 large banana (16 Tablespoons)
5 eggs
1 cup low fat spread scant (Margarine)
2 3/4 whole wheat flour
4 large lemons
1 cup pitted dates
3/4 cup Walnut pieces
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Preheat the oven 375 degrees. Lightly grease a deep 8 inch removable bottom or spring from
cake pan. Line the bottom of the pan with baking parchment of wax paper. Peel and chop
banana. Process with the low fat spread and dates. Add a egg and 1 Tablespoon of the flour
to the creamed mixture. Process briefly the mix then add remaining eggs one at a time,
each with another Tablespoon of flour. Scrape the mixture into a bowl and fold in the
remaining flour with the walnut pieces. Grate the rind from the 3 lemons and thinly pare
the rind from the 4th for decoration. Squeeze the juice from 2 lemons. Stir the grated
lemon rind and juice into mixture. Spoon the batter into prepared pan and level the top.
Bake 350 degrees for 50-60 minutes or until a fine skewer inserted into the
center comes out clean. Cool on a wire rack. Decorate with the prepared lemon rind.
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