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Diabetic.Foodie's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 875 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.8%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 0.2 mg0.07%

Sodium 1345 mg56%

Total Carbohydrates 173 g57.7%

Dietary Fiber 6.5 g26%

Sugars 53.5 g

Protein 24 g47.5%

Vitamin A 11.5% Vitamin C 1.6%

Calcium 27.5% Iron 59.5%

*Based on a 2000 Calorie diet

Gingerbread Recipe