PINEAPPLE UPSIDE-DOWN CAKE

Yield: 12 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=42

INGREDIENTS

- 2 tablespoons stick margarine
- 2 tablespoons firmly packed brown sugar
- 4 slices water-packed canned pineapple, drained
- 2 maraschino cherries, cut in half
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons stick margarine, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup low-fat (1%) milk

DIRECTIONS

Preheat oven to 350 degrees F.

In an 8x8 inch baking pan, over low heat, melt the margarine.
Remove from the heat and stir in the brown sugar. Place the
pineapple slices on the sugar mixture, centering the slices
closely in the center of the pan so all the pieces are touching.
Place a cherry half in the center of each pineapple slice.

In a medium bowl, whisk together the flour, baking powder,
and salt.

In another medium bowl, with an electric mixer at medium speed,
beat the margarine and granulated sugar until blended, about
1 minute. Add the egg and vanilla and continue beating until
smooth, about 30 seconds. The batter will be thin. Add the
flour mixture to the batter in thirds, alternating with milk,
blending until smooth, 2 minutes. Spoon the batter on top of
the pineapple mixture and spread evenly.

Bake until golden brown, about 25-35 minutes. Unmold by
sliding a thin knife around the cake, pressing against
the pan. Invert onto a cake plate. Serve warm.

Nutritional Information Per Serving (1 piece):
Calories: 148, Fat: 7 g, Cholesterol: 18 mg, Sodium: 231 mg,
Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 8 g, Protein: 2 g
Diabetic Exchanges: 1 Carbohydrate, 1-1/2 Fat

Geez I can't even read this recipe without spiking!
--

++++++++++++++++++++++++++++++++++++++++++++++++++ +++++
How can Sleepyman be so right about so many different things?

First it was Atstein.

Now it's the Super Bowl Champion New England Patriots!

How can I be such a fool?
++++++++++++++++++++++++++++++++++++++++++++++++++ +++++


> wrote in message
hlink.net...
> PINEAPPLE UPSIDE-DOWN CAKE
>
> Yield: 12 servings
> Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
> Book info: http://tgcmagazine.com/bin/track/click.cgi?id=42
>
> INGREDIENTS
>
> - 2 tablespoons stick margarine
> - 2 tablespoons firmly packed brown sugar
> - 4 slices water-packed canned pineapple, drained
> - 2 maraschino cherries, cut in half
> - 1-1/4 cups all-purpose flour
> - 1-1/2 teaspoon baking powder
> - 1/2 teaspoon salt
> - 5 tablespoons stick margarine, softened
> - 1/4 cup granulated sugar
> - 1 egg
> - 1 teaspoon vanilla extract
> - 1/2 cup low-fat (1%) milk
>
> DIRECTIONS
>
> Preheat oven to 350 degrees F.
>
> In an 8x8 inch baking pan, over low heat, melt the margarine.
> Remove from the heat and stir in the brown sugar. Place the
> pineapple slices on the sugar mixture, centering the slices
> closely in the center of the pan so all the pieces are touching.
> Place a cherry half in the center of each pineapple slice.
>
> In a medium bowl, whisk together the flour, baking powder,
> and salt.
>
> In another medium bowl, with an electric mixer at medium speed,
> beat the margarine and granulated sugar until blended, about
> 1 minute. Add the egg and vanilla and continue beating until
> smooth, about 30 seconds. The batter will be thin. Add the
> flour mixture to the batter in thirds, alternating with milk,
> blending until smooth, 2 minutes. Spoon the batter on top of
> the pineapple mixture and spread evenly.
>
> Bake until golden brown, about 25-35 minutes. Unmold by
> sliding a thin knife around the cake, pressing against
> the pan. Invert onto a cake plate. Serve warm.
>
> Nutritional Information Per Serving (1 piece):
> Calories: 148, Fat: 7 g, Cholesterol: 18 mg, Sodium: 231 mg,
> Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 8 g, Protein: 2 g
> Diabetic Exchanges: 1 Carbohydrate, 1-1/2 Fat
>
>

Why would you spike on 18gr. of carbs. Don't you eat real food.

t2_lurking wrote:

> Geez I can't even read this recipe without spiking!

Oops, IMHO!



> wrote in message
link.net...
> Why would you spike on 18gr. of carbs. Don't you eat real food.
>
> t2_lurking wrote:
>
> > Geez I can't even read this recipe without spiking!
>

> wrote in message
link.net...
> Why would you spike on 18gr. of carbs. Don't you eat real food.

Maybe because it's fast acting carbs?

--
Type 2
http://users.bestweb.net/~jbove/

In article >, "Julie Bove"
> writes:

>Why would you spike on 18gr. of carbs. Don't you eat real food.
>
>Maybe because it's fast acting carbs?
>

Heck, I ate a 1/4 of a small peach and it sent me up over 100 points.. Needless
to say it will be awhile before I even concider peaches again
As always YMMV and this is JMO
Jeanne Type 2 Diagnosed 05/28/02
189/154/120

On Sat, 07 Feb 2004 01:34:50 GMT, wrote:

>PINEAPPLE UPSIDE-DOWN CAKE
>
>Yield: 12 servings
>Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
>Book info: http://tgcmagazine.com/bin/track/click.cgi?id=42
>
>INGREDIENTS
>
>- 2 tablespoons stick margarine
>- 2 tablespoons firmly packed brown sugar
>- 4 slices water-packed canned pineapple, drained
>- 2 maraschino cherries, cut in half
>- 1-1/4 cups all-purpose flour
>- 1-1/2 teaspoon baking powder
>- 1/2 teaspoon salt
>- 5 tablespoons stick margarine, softened
>- 1/4 cup granulated sugar
>- 1 egg
>- 1 teaspoon vanilla extract
>- 1/2 cup low-fat (1%) milk
>
<rest of spike-cake snipped>

This may be great for a T1 who can just up the insulin dose.
For a T2 I have grave doubts.

Like your previous recipe here, the way you get the carb count down is
by the unrealistic number of serves. 12 serves in a moderately small
cake is silly, as were 16 serves for the baked beans.

Obviously, one way to reduce the BG effect is portion control; if your
aim is to promote portion control, great! I'm all in favour of that. I
have the discipline to eat one chocolate from the box, or one of your
twelve slices. But say so, and point it out.

Even so, if I was going to go without a meal (which is what this would
represent) to have my one serve of this, I also go without the fibre and
other vitamins that balanced meal would have provided. At least the
beans had some fibre.

So to me, recipes like this are both dangerous and misleading when
promoted for diabetics.

To me, the author's title "Forbidden Foods Diabetic Cooking" was more
apt than she knew.

Cheers Alan, T2, Oz.
dx May 2002 , A1C 5.8, no meds, diet and not enough exercise.
I have no medical qualifications beyond my own experience.
Choose your advisers carefully, because experience
can be an expensive teacher.

--
Everything in Moderation - Except Laughter.

18 carbs blows you away? It also has fibre from the fruits.

Alan wrote:

> On Sat, 07 Feb 2004 01:34:50 GMT, wrote:
>
>
>>PINEAPPLE UPSIDE-DOWN CAKE
>>
>>Yield: 12 servings
>>Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
>>Book info: http://tgcmagazine.com/bin/track/click.cgi?id=42
>>
>>INGREDIENTS
>>
>>- 2 tablespoons stick margarine
>>- 2 tablespoons firmly packed brown sugar
>>- 4 slices water-packed canned pineapple, drained
>>- 2 maraschino cherries, cut in half
>>- 1-1/4 cups all-purpose flour
>>- 1-1/2 teaspoon baking powder
>>- 1/2 teaspoon salt
>>- 5 tablespoons stick margarine, softened
>>- 1/4 cup granulated sugar
>>- 1 egg
>>- 1 teaspoon vanilla extract
>>- 1/2 cup low-fat (1%) milk
>>
>
> <rest of spike-cake snipped>
>
> This may be great for a T1 who can just up the insulin dose.
> For a T2 I have grave doubts.
>
> Like your previous recipe here, the way you get the carb count down is
> by the unrealistic number of serves. 12 serves in a moderately small
> cake is silly, as were 16 serves for the baked beans.
>
> Obviously, one way to reduce the BG effect is portion control; if your
> aim is to promote portion control, great! I'm all in favour of that. I
> have the discipline to eat one chocolate from the box, or one of your
> twelve slices. But say so, and point it out.
>
> Even so, if I was going to go without a meal (which is what this would
> represent) to have my one serve of this, I also go without the fibre and
> other vitamins that balanced meal would have provided. At least the
> beans had some fibre.
>
> So to me, recipes like this are both dangerous and misleading when
> promoted for diabetics.
>
> To me, the author's title "Forbidden Foods Diabetic Cooking" was more
> apt than she knew.
>
> Cheers Alan, T2, Oz.
> dx May 2002 , A1C 5.8, no meds, diet and not enough exercise.
> I have no medical qualifications beyond my own experience.
> Choose your advisers carefully, because experience
> can be an expensive teacher.
>
> --
> Everything in Moderation - Except Laughter.

On Sat, 07 Feb 2004 02:09:49 GMT, wrote:

>18 carbs blows you away? It also has fibre from the fruits.

I'll repeat your own detail:
>
>Nutritional Information Per Serving (1 piece):
>Calories: 148, Fat: 7 g, Cholesterol: 18 mg, Sodium: 231 mg,
>Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 8 g, Protein: 2 g
>Diabetic Exchanges: 1 Carbohydrate, 1-1/2 Fat
>

Yep, when you're eating a significant part of my daily carb input in one
mouthful.

Now, I will accept what the author claims, although I have doubts about
the validity of her numbers, particularly kj when the thing is basically
fat, sugar and preserved fruits. First, she doesn't claim any fibre, so
it would be at trace levels at best.

Secondly, on the possibly incorrect assumption that the 8g of sugar is
included in the 18g of carbs that's still a lot of sugar and carbs for
one very little slice of cake.

Over here, we tend to think in percentage terms (gms per 100 gms) on our
food labels. When you convert that it comes out at:

Fat 26%
Carbs 67% incl sugar at 30%
Protein 7%
Others (sodium etc) <1%

And it's not just the carbs - it's which carbs. As granulated sugar and
brown sugar both give me rapid spikes, and white flour is only just
behind them with sweet pineapple a close third, it would be hard to find
anything worse apart from a glucose tablet.

Then again, you may have just found the perfect hypo fix; a few slices
of this in the fridge could be invaluable.

Cheers Alan, T2, Oz.
dx May 2002 , A1C 5.8, no meds, diet and not enough exercise.
I have no medical qualifications beyond my own experience.
Choose your advisers carefully, because experience can be
an expensive teacher.

--
Everything in Moderation - Except Laughter.

I do love this is English walnuts are added or pecans.
It is a great recipe. If you have problems with the smaller size of the
cake you can double the recipe with no problem.

Alan wrote:

> On Sat, 07 Feb 2004 02:09:49 GMT, wrote:
>
>
>>18 carbs blows you away? It also has fibre from the fruits.
>
>
> I'll repeat your own detail:
>
>>Nutritional Information Per Serving (1 piece):
>>Calories: 148, Fat: 7 g, Cholesterol: 18 mg, Sodium: 231 mg,
>>Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 8 g, Protein: 2 g
>>Diabetic Exchanges: 1 Carbohydrate, 1-1/2 Fat
>>
>
>
> Yep, when you're eating a significant part of my daily carb input in one
> mouthful.
>
> Now, I will accept what the author claims, although I have doubts about
> the validity of her numbers, particularly kj when the thing is basically
> fat, sugar and preserved fruits. First, she doesn't claim any fibre, so
> it would be at trace levels at best.
>
> Secondly, on the possibly incorrect assumption that the 8g of sugar is
> included in the 18g of carbs that's still a lot of sugar and carbs for
> one very little slice of cake.
>
> Over here, we tend to think in percentage terms (gms per 100 gms) on our
> food labels. When you convert that it comes out at:
>
> Fat 26%
> Carbs 67% incl sugar at 30%
> Protein 7%
> Others (sodium etc) <1%
>
> And it's not just the carbs - it's which carbs. As granulated sugar and
> brown sugar both give me rapid spikes, and white flour is only just
> behind them with sweet pineapple a close third, it would be hard to find
> anything worse apart from a glucose tablet.
>
> Then again, you may have just found the perfect hypo fix; a few slices
> of this in the fridge could be invaluable.
>
> Cheers Alan, T2, Oz.
> dx May 2002 , A1C 5.8, no meds, diet and not enough exercise.
> I have no medical qualifications beyond my own experience.
> Choose your advisers carefully, because experience can be
> an expensive teacher.
>
> --
> Everything in Moderation - Except Laughter.

On Sat, 07 Feb 2004 02:36:50 GMT, wrote:

>I do love this is English walnuts are added or pecans.
>It is a great recipe. If you have problems with the smaller size of the
>cake you can double the recipe with no problem.

*sigh*

Sorry, we're just not on the same planet are we. Stopping now.

Cheers Alan, T2, Oz.
dx May 2002 , A1C 5.8, no meds, diet and not enough exercise.
I have no medical qualifications beyond my own experience.
Choose your advisers carefully, because experience can be
an expensive teacher.

--
Everything in Moderation - Except Laughter.

> wrote in message
link.net...
> I do love this is English walnuts are added or pecans.
> It is a great recipe. If you have problems with the smaller size of the
> cake you can double the recipe with no problem.

I think the problem is that one serving of this cake would be something like
a 1" or 2" square. Why bother?

--
Type 2
http://users.bestweb.net/~jbove/

wrote:

> 18 carbs blows you away? It also has fibre from the fruits.

That's odd, since your nutritional breakdown says:

" Dietary Fiber: 0 g "

Jennifer




>
> Alan wrote:
>
>> On Sat, 07 Feb 2004 01:34:50 GMT, wrote:
>>
>>
>>> PINEAPPLE UPSIDE-DOWN CAKE
>>>
>>> Yield: 12 servings
>>> Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
>>> Book info: http://tgcmagazine.com/bin/track/click.cgi?id=42
>>>
>>> INGREDIENTS
>>>
>>> - 2 tablespoons stick margarine
>>> - 2 tablespoons firmly packed brown sugar
>>> - 4 slices water-packed canned pineapple, drained
>>> - 2 maraschino cherries, cut in half
>>> - 1-1/4 cups all-purpose flour
>>> - 1-1/2 teaspoon baking powder
>>> - 1/2 teaspoon salt
>>> - 5 tablespoons stick margarine, softened
>>> - 1/4 cup granulated sugar
>>> - 1 egg
>>> - 1 teaspoon vanilla extract
>>> - 1/2 cup low-fat (1%) milk
>>>
>>
>> <rest of spike-cake snipped>
>>
>> This may be great for a T1 who can just up the insulin dose. For a T2
>> I have grave doubts.
>>
>> Like your previous recipe here, the way you get the carb count down is
>> by the unrealistic number of serves. 12 serves in a moderately small
>> cake is silly, as were 16 serves for the baked beans.
>>
>> Obviously, one way to reduce the BG effect is portion control; if your
>> aim is to promote portion control, great! I'm all in favour of that. I
>> have the discipline to eat one chocolate from the box, or one of your
>> twelve slices. But say so, and point it out.
>>
>> Even so, if I was going to go without a meal (which is what this would
>> represent) to have my one serve of this, I also go without the fibre and
>> other vitamins that balanced meal would have provided. At least the
>> beans had some fibre.
>>
>> So to me, recipes like this are both dangerous and misleading when
>> promoted for diabetics.
>>
>> To me, the author's title "Forbidden Foods Diabetic Cooking" was more
>> apt than she knew.
>>
>> Cheers Alan, T2, Oz.
>> dx May 2002 , A1C 5.8, no meds, diet and not enough exercise.
>> I have no medical qualifications beyond my own experience.
>> Choose your advisers carefully, because experience
>> can be an expensive teacher.
>>
>> --
>> Everything in Moderation - Except Laughter.
>
>

> wrote in message
ink.net...
> 18 carbs blows you away? It also has fibre from the fruits.

Not much.

--
Type 2
http://users.bestweb.net/~jbove/

>- 1/4 cup granulated sugar

>- 1-1/4 cups all-purpose flour

>brown sugar

Is any of this done with artificial sweetning?

> wrote in message
hlink.net...
> PINEAPPLE UPSIDE-DOWN CAKE

<snip>

Another idiotic recipe! All sorts of refined carbs and margarine too! No
thanks!

--
Type 2
http://users.bestweb.net/~jbove/

This recipe comes from a collection published by the ADA and can be
found in their booklet of approved care and feeding of diabetics.
That should be enough for everyone to not have a concern.

Julie Bove wrote:

> > wrote in message
> hlink.net...
>
>>PINEAPPLE UPSIDE-DOWN CAKE
>
>
> <snip>
>
> Another idiotic recipe! All sorts of refined carbs and margarine too! No
> thanks!
>

On Sat, 07 Feb 2004 20:24:31 GMT, wrote:

>This recipe comes from a collection published by the ADA and can be
>found in their booklet of approved care and feeding of diabetics.
>That should be enough for everyone to not have a concern.
>
>Julie Bove wrote:
>
>> > wrote in message
>> hlink.net...
>>
>>>PINEAPPLE UPSIDE-DOWN CAKE
>>
>>
>> <snip>
>>
>> Another idiotic recipe! All sorts of refined carbs and margarine too! No
>> thanks!
>>

I keep trying to ignore you, and you keep adding things like this.
Elsewhere, I was asked why I had the temerity to believe that the
combined knowledge of our tiny number of diabetics was better than the
offical qualified knowledge of those advising 17 million + diabetics.

I think you just answered that question.

Cheers Alan, T2, Oz.
dx May 2002 , A1C 5.8, no meds, diet and not enough exercise.
I have no medical qualifications beyond my own experience.
Choose your advisers carefully, because experience can be
an expensive teacher.

--
Everything in Moderation - Except Laughter.

As Matt stated previously these recipes come from a find book sponsored
by The American Diabetic Association and is listed in their catalog.
Would you go against the official doctrine of the official
representatives of the medical community that treats diabetics and do
your own by trial and error? I would find that very dangerous. If you
are a diabetic why not follow the official line of the official groups
of doctors and researchers that are your mentors.
But I see you are a type 2 and that equates in not a real diabetic just
one who won't lose weight and exercise.
Pauli

Alan wrote:

> On Sat, 07 Feb 2004 20:24:31 GMT, wrote:
>
>
>>This recipe comes from a collection published by the ADA and can be
>>found in their booklet of approved care and feeding of diabetics.
>>That should be enough for everyone to not have a concern.
>>
>>Julie Bove wrote:
>>
>>
> wrote in message
arthlink.net...
>>>
>>>
>>>>PINEAPPLE UPSIDE-DOWN CAKE
>>>
>>>
>>><snip>
>>>
>>>Another idiotic recipe! All sorts of refined carbs and margarine too! No
>>>thanks!
>>>
>
>
> I keep trying to ignore you, and you keep adding things like this.
> Elsewhere, I was asked why I had the temerity to believe that the
> combined knowledge of our tiny number of diabetics was better than the
> offical qualified knowledge of those advising 17 million + diabetics.
>
> I think you just answered that question.
>
> Cheers Alan, T2, Oz.
> dx May 2002 , A1C 5.8, no meds, diet and not enough exercise.
> I have no medical qualifications beyond my own experience.
> Choose your advisers carefully, because experience can be
> an expensive teacher.
>
> --
> Everything in Moderation - Except Laughter.

On Sun, 08 Feb 2004 01:10:28 GMT, wrote:

>As Matt stated previously these recipes come from a find book sponsored
>by The American Diabetic Association and is listed in their catalog.
>Would you go against the official doctrine of the official
>representatives of the medical community that treats diabetics and do
>your own by trial and error? I would find that very dangerous. If you
>are a diabetic why not follow the official line of the official groups
>of doctors and researchers that are your mentors.
>But I see you are a type 2 and that equates in not a real diabetic just
>one who won't lose weight and exercise.
> Pauli

As others have stated, you seem to have a reading problem.
Try practising on my sig.

Cheers Alan, T2, Oz.
dx May 2002 , A1C 5.8, no meds, diet and not enough exercise.
I have no medical qualifications beyond my own experience.
Choose your advisers carefully, because experience can be
an expensive teacher.
--
Everything in Moderation - Except Laughter.

In article .net>,
wrote:

> As Matt stated previously these recipes come from a find book sponsored
> by The American Diabetic Association and is listed in their catalog.
> Would you go against the official doctrine of the official
> representatives of the medical community that treats diabetics and do
> your own by trial and error? I would find that very dangerous. If you
> are a diabetic why not follow the official line of the official groups
> of doctors and researchers that are your mentors.

That's not who the ADA is. They're an advocacy group. Look for the
clinical endocrinologist groups for the group of "doctors and
researchers."

> But I see you are a type 2 and that equates in not a real diabetic just
> one who won't lose weight and exercise.

Ah! Showing your true colors.

You're an idiot.

Priscilla

> wrote in message
link.net...
> As Matt stated previously these recipes come from a find book sponsored
> by The American Diabetic Association and is listed in their catalog.
> Would you go against the official doctrine of the official
> representatives of the medical community that treats diabetics and do
> your own by trial and error? I would find that very dangerous. If you
> are a diabetic why not follow the official line of the official groups
> of doctors and researchers that are your mentors.
> But I see you are a type 2 and that equates in not a real diabetic just
> one who won't lose weight and exercise.

You are getting more and more troll like and I dislike you more by the
minute. Keep up this kind of crap and somebody will report you to your ISP.
Tell me now. Do you have diabetes? Type 1 or 2?

--
Type 2
http://users.bestweb.net/~jbove/

> wrote in message
link.net...
> This recipe comes from a collection published by the ADA and can be
> found in their booklet of approved care and feeding of diabetics.
> That should be enough for everyone to not have a concern.

Why should that be enough? I have several cookbooks put out by the ADA.
Very few of the recipes I see in them are suitable for my diet, and I'm not
a low carber! I am on the ADA diet. The few that are technically suitable
are not things I'd ever eat.

You must think we are stupid are something. The ADA says so! So it must be
true! The ADA website even makes mention that diets will vary from person
to person.

--
Type 2
http://users.bestweb.net/~jbove/

On Sat, 7 Feb 2004 23:51:47 -0500, "Julie Bove"
> wrote:

>The ADA website even makes mention that diets will vary from person
>to person.

Then by that logic, this recipe will be fine for some people.

Stop. Breathe. Think. (Not neccesarily in that order.)

"Tod" > wrote in message
...
> On Sat, 7 Feb 2004 23:51:47 -0500, "Julie Bove"
> > wrote:
>
> >The ADA website even makes mention that diets will vary from person
> >to person.
>
> Then by that logic, this recipe will be fine for some people.
>
> Stop. Breathe. Think. (Not neccesarily in that order.)

You're being rather rude. Have you checked this person(s) posting history?
If not, you should. Not just this group, but on all the diabetes
newsgroups.

--
Type 2
http://users.bestweb.net/~jbove/

"Tod" > wrote in message
...
> On Sat, 7 Feb 2004 23:51:47 -0500, "Julie Bove"
> > wrote:
>
> >The ADA website even makes mention that diets will vary from person
> >to person.
>
> Then by that logic, this recipe will be fine for some people.
>
> Stop. Breathe. Think. (Not neccesarily in that order.)
>

this recipe would work fine for me and I am not on medications.