Gingerbreadcakes, desserts, diabetic, kids 1 1/2 cup water 1 cup date sugar; * 4 tablespoon margarine; softened 2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2 cup unbleached flour 1 teaspoon baking powder 1 large egg; slightly beaten 1 butter-flavored cooking spray *Date sugar can be found at Health Food Stores. Preheat oven to 350 degrees. In a heavy saucepan water and date sugar for 5 minutes. Cool. In a baking powder, baking soda, and egg. Mix until just blended. Pour batter into 9" square baking pan lightly sprayed with cooking spray. Bake for 24 to 35 minutes or until gingerbread pulls away from pan and springs back when touched. Cool in pan for 5 minutes. Transfer cake to a wire rack to continue cooling. Cut into 1 1/2" squares. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 84; PRO: 2g; CAR: 16g; FAT: 2g; CHO: 9mg; SOD: 71gm; Source: The Joslin Diabetes Grormet Cookbook by Bonnie Sander & Frances Tower Giedi Brought to you and yours via Nancy O'Brion and her Meal-Master. |
