Gingerbread Recipe




 Flour1 Cup (16 tbs)
 Baking soda3⁄4 Teaspoon
 Cinnamon1 Teaspoon
 Dry mustard1⁄2 Teaspoon
 Ginger1 Teaspoon
 Salt1 Dash
 Nonfat yogurt2 Teaspoon
 Melted margarine/Butter2 Teaspoon
 Molasses1⁄4 Cup (4 tbs)
 Concentrated acesulfame k12 Gram (6 Packets)
 Prune puree2 Teaspoon
 Egg whites3
 Hot water2 Teaspoon
 Sugar aspartame2 Teaspoon
 Lemon extract1⁄2 Teaspoon

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 mg

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


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.