Gingerbread
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon, divided
1/4 teaspoon each: ground allspice, ground cloves, salt
1/2 cup reduced-calorie margarine
1/4 cup brown sugar, packed to measure
1 1/2 teaspoon of Sweet One® sugar substitute
2 large egg whites
1/4 cup molasses
3/4 cup buttermilk
Preheat oven to 350°. Spray 8-inch square baking pan with nonstick cooking spray.
Into small bowl, sift together flour, baking soda, ginger, cinnamon, allspice, cloves and salt.
In large bowl with electric mixer at medium speed, cream margarine, brown sugar and Sweet One® sugar substitute. Beat in egg whites and then molasses until well blended. Gradually stir in dry ingredients alternately with buttermilk, stirring just until blended after each addition and ending with buttermilk.
Pour batter into prepared pan. Bake 45 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Makes 16 servings.
Per Serving: 117 calories, 2 g protein, 3 g fat, 20 g carbohydrate, <1 mg cholesterol, 197 mg sodiumDiabetic Exchanges:1 starch/bread exchange, 1/2 fat exchange
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