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Stroke (medicine) and Raspberry Buckle (recipes)


Stroke (medicine)


stroke
<neurology> A condition due to the lack of oxygen to the brain which may lead to reversible or irreversible paralysis.

The damage to a group of nerve cells in the brain is often due to interrupted blood flow, caused by a blood clot or blood vessel bursting. Depending on the area of the brain that is damaged, a stroke can cause coma, paralysis, speech problems and dementia.


Raspberry Buckle (recipes)


Raspberry Buckle

Bake Time: 30 minutes

Prep Time: 20 minutes

Yield: Makes 8 servings



Ingredients:



1-1/4cups all-purpose flour

1/2cup plus 2 tablespoons sugar substitute,* divided

2tablespoons granulated sugar

1-1/4teaspoons Baking powder

1/4teaspoon Baking soda

1/4teaspoon salt

2/3cup low-fat buttermilk

1/4cup plus 2 tablespoons cholesterol-free egg substitute, divided

2tablespoons butter, melted

1teaspoon vanilla

2ounces reduced-fat cream cheese, softened

1-1/4cups fresh or frozen raspberries, thawed

1tablespoon powdered sugar









Preparation:





1.Preheat oven to 375°F. Lightly coat 9-inch round Baking pan with nonstick Cooking spray; set aside.2.Combine flour, 1/2 cup sugar substitute, granulated sugar, Baking powder, Baking soda and salt in large bowl. Combine buttermilk, 1/4 cup egg substitute, butter and vanilla in small bowl; add to flour mixture. Stir until blended. Spread in prepared pan.3.Beat cream cheese and remaining 2 tablespoons sugar substitute in small bowl with electric mixer at medium speed until blended. Beat in remaining 2 tablespoons egg substitute.4.Sprinkle raspberries over batter. Drop spoonfuls of cheese mixture over top. Bake 30 to 33 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack. Sprinkle with powdered sugar. Serve warm.









Nutritional Information:







Serving Size: 1 piece (1/8 of total recipe)







Fiber

2 g







Carbohydrate

38 g







Cholesterol

13 mg







Saturated Fat

3 g







Total Fat

5 g







Calories from Fat

24 %







Calories

185







Protein

5 g







Sodium

241 mg









Dietary Exchange:







Meat

1/2







Fruit

1/2







Starch

2







Fat

1/2