The aim of this work was to use fresh nopal in the formulation of panqués to increase its dietary fibre and calcium content. Five panquis formulations were developed using fresh nopal (Opuntia amyclaea Tenore), 4 with sucralose (a nopal control) and one with sugar and nopal. 60 untrained judges were sensorially assessed using the preferred test, using a hedonic scale from 1 to 9. The content of protein (Nx6.25), moisture, ash, lipids, carbohydrates, total dietary fibre, calcium and phosphorus were determined by AOAC methods (1990). The results showed protein (Nx6.25) content between 9.54 and 10.08, moisture content between 35.75 and 40.00, ash, 2.29 g/100 g and 2.44 g/100 g wet weight. The sensory assessment showed a good acceptance, total dietary fibre contents were between 8.27 % and 10.43 % and calcium contents between 0.27 and 0.375 g/100 g. The caloric value was 216.02 kcal to 225.68 kcal kJ/100 g of pane, approximately 50 % lower than those available on the market. Due to their high fibre and calcium content, lack of sugar and low calorie value could be a healthy choice for diabetic and obeses.The aim of this work was to use freshh cactus as a source of dietary fiber and calciumin pound cake formulations. Five pound cake formulations using freshh cactus (Opuntiaamyclaea Tenore) were developed (four with sucralosa, one of them without cactus andone with sugar cane and cactus). Sensory evaluation was performed by 60 united judges and based on a preference assay with a hedonic scale from 1 to 9. Protein (Nx6.25), lipids, Ashes, carbohydrates, total dietary fiber, calcium and phosphorus were determined according to the methods of the AOAC, (1990). The results protected effectively from 9.54 to 10.08, Moisture from 35.75 to 40.00, lipids from 2.29 g/100 g and 2.44 g/100g ash weight. The Sensory evaluation indicated a good acceptance. The concentration of dietary fiber ranged from 8.7 % to 10.43 % g/100 g, and the calcium concentration from0.27 to 0.37 g/100 g. Energy content ranged from 216.02 kcal to 225.98 kcal kJ/100 g, 50 % less than that in commercial pound cakes. Looking to their high fiber and calciumcontents, low caloric value and lack of upload, pound cakes prepared according to theseformulations might be a healthy option for diabetic and obese people.