Gingerbread
A mere three tablespoons of butter goes into this flavorful dessert recipe. Serve this cake warm with light whipped topping.
Ingredients
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Nonstick cooking spray
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1-1/2 cups all-purpose flour
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1/4 cup sugar or sugar substitute blend* equal to 1/4 cup sugar
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup water
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1/3 cup full-flavored molasses
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3 tablespoons butter or margarine, melted
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2 egg whites
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Frozen light whipped dessert topping, thawed (optional)
Directions
1.
Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray; dust lightly with flour. Set aside.
2.
In a large mixing bowl combine the 1-1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda, and salt. Add the water, molasses, butter, and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan.
3.
Bake in a 350 degree F oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Serve warm and, if desired, with dessert topping. Makes 9 servings.
Sugar Substitutes
Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow package directions to use amount equal to 1/4 cup sugar. 160 cal, 3 pro, 28 carbo, 4 fat, 10 chol, 2 sat. fat, 1 fib, 9 sugar. Exch: 2 o carbo, 1 fat. 2 carb choices.
Nutrition information
Calories 170, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 10 mg, Sodium 193 mg, Carbohydrate 30 g, Total Sugar 12 g, Fiber 1 g, Protein 3 g. Exchanges: Other Carbohydrate 2, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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