Diabetes is a common, serious, and costly disease. Luckily, many complications of diabetes can be controlled and even prevented by making lifestyles changes. The Dining with Diabetes program helps people make these lifestyle changes through clinical testing, nutrition information, recipe demonstrations, exercise, and group support.
A new year of Dining with Diabetes classes will begin in October sponsored by Pocahontas County WVU Extension and Pocahontas Memorial Hospital with financial assistance from the Snowshoe Foundation. The classes will be held on Mondays, October 6, 13, 20, and 27 at the Marlinton Presbyterian Church from 5:30 – 7:30 pm.
The classes are free and open to people with diabetes and their family members or those interested in learning how to cook in a diabetes-friendly manner. Participants will learn how to cut fat, sodium, and sugar from their diets without sacrificing taste! Attendance at all four classes is required, as well as a Reunion Session to be held in January. Please register by calling the Extension Office 304-799-4852. Registration deadline is October 1.
Try this diabetes-friendly recipe!
Apple Spice Cake
cake: 1/4 cup canola oil, 3/4 cup Splenda Granular, 1 Tbs. molasses or brown sugar, 1 large egg, 3/4 cup unsweetened applesauce, 1 tsp. vanilla, 1 1/2 cups all-purpose flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 2 tsp. cinnamon, 1/2 tsp. allspice
Topping: 1 Tbs. Splenda Granular, 1/2 tsp. cinnamon, Nonstick spray
Preheat oven to 350°. Spray an 8 X 8 inch baking pan with nonstick spray. In a large bowl, stir together the oil, Splenda, and molasses or brown sugar, egg, applesauce, and vanilla.
In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and allspice. Stir the dry mixture into the wet mixture, mixing just until blended. Spoon batter into prepared pan.
In a small bowl, combine Splenda and cinnamon for topping and sprinkle evenly over batter. Bake for 20 minutes until the center of the cake springs back lightly when touched.
1 serving = 130 calories, 18g carb, 2g sugar, 5 g total fat