|Flour||1 Cup (16 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|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|
|Hot water||2 Teaspoon|
|Sugar aspartame||2 Teaspoon|
|Lemon extract||1⁄2 Teaspoon|
Sift together the flour, baking soda, cinnamon, mustard, ginger, and salt.
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.