Warm Gingerbread

Warm Gingerbread (Makes 25 servings)

butter-flavored cooking spray 1 1/2 cups ( 354 ml) water 1 cup (225 g) date sugar 4 tablespoons (50 g) margarine, softened 2 teaspoons (10 ml) ground ginger 1 teaspoon ( 5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground cloves 2 cups (280 g) unbleached flour 1 teaspoon (5 ml) baking soda 1 teaspoon (5 ml) baking powder 1 large egg, beaten

Preheat the oven to 350F (180 C), Gas Mark 4. Lightly coat a 9-inch (22.5 cm) square baking pan with cooking spray In a heavy saucepan, simmer the water and date sugar for 5 minutes. Cool.

In a bowl, combine margarine, spices, and cooled date sugar mixture. Add the flour, baking powder, baking soda, and egg. Mix until just blended. Pour batter into prepared pan. Bake for 25-35 minutes or until gingerbread pulls away and springs back when touched. Cool in pan for 5 minutes. Transfer cake to wire rack to continue cooling. Cut into 25 squares.

Per serving: 84 calories (21% calories from fat), 2 g protein, 2 g total fat (0.8 g saturated fat), 16 g carbohydrate, trace dietary fiber, 9 mg cholesterol, 71 mg sodium Diabetic exchanges: 1 carbohydrate (bread/starch)

http://www.diabetic-recipes.com/recipes/OCT98_3.4.htm

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group