Gingerbread Recipe
Gingerbread is one dish which you cannot resist making again and again. This recipe is ideal for people on a Diabetic diet. A yummy Dessert dish that I recommend to my friends is this recipe of Gingerbread. Please try this recipe and leave a comment for me here or on Twitter.
Ingredients
1 cup flour
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp dry mustard
1 tsp ginger
Dash salt (optional)
2 tsp nonfat yogurt
2 tsp melted margarine or butter
1/4 cup molasses
6 pkts. concentrated acesulfame-K
2 tsp Prune Puree
3 egg whites
Glaze ingredients
2 tsp hot water
2 tsp measures-like-sugar aspartame
1/2 tsp lemon extract
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.
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.
