You are here

Gingerbread

Diabetic.Foodie's picture
Ingredients
  Flour 1 Cup (16 tbs)
  Baking soda 3⁄4 Teaspoon
  Cinnamon 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Ginger 1 Teaspoon
  Salt 1 Dash
  Nonfat yogurt 2 Teaspoon
  Melted margarine/Butter 2 Teaspoon
  Molasses 1⁄4 Cup (4 tbs)
  Concentrated acesulfame k 12 Gram (6 Packets)
  Prune puree 2 Teaspoon
  Egg whites 3
  Hot water 2 Teaspoon
  Sugar aspartame 2 Teaspoon
  Lemon extract 1⁄2 Teaspoon
Directions

Sift together the flour, baking soda, cinnamon, mustard, ginger, and salt.
Set aside.
In a separate bowl, whisk together the yogurt, margarine, molasses, acesulfame-K, and prune puree.
Add the flour-and-spice mixture to the wet mixture and stir together.
In a separate bowl, beat the egg whites until stiff.
Gradually beat the beaten egg whites into the batter.
Pour the batter into an 8 inch (20 cm) round pan that has been sprayed with non-stick vegetable cooking spray.
Bake in a preheated 325°F (160°C) oven for 20-25 minutes or until a toothpick comes out clean.
As soon as the gingerbread is out of the oven, combine the glaze ingredients.
Use a toothpick to poke holes in the top of the gingerbread.
Then use a pastry brush to brush the glaze over the top.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Bread

Rate It

Your rating: None
4.117645
Average: 4.1 (17 votes)