dizneegirl
Loves the Mouse
- Joined
- Aug 19, 1999
This is from Dana Carpender's fabulous 500 Low-Carb Recipes... an absolutely FABULOUS low-carb recipe book. I highly recommend it!
Gingerbread
1C ground almonds
1/2 C vanilla flavored whey-protein powder
1 tsp baking soda
1/2 tsp salt
2 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 C Splenda
1/2 C plain yogurt
1/4 C oil
1 tsp blackstrap molasses
1 egg
2 Tbl water
1/2 C shredded zucchini
Preheat oven to 350 F.
Combine the almonds, protein powder, baking soda, salt, ginger, cinnamon, and Splenda; mix well.
In a separate bowl, whisk together the yogurt, oil, molasses, egg, and water. Pour into the dry ingredients, and whisk until everything is well-combined. Add the zucchini and stir briefly to distribute evenly.
Spray an 8x8 inch baking pan with nonstick cooking spray, and turn batter into the pan. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
Yeild: 9 servings, 9 g carbs, trace fiber, 17 g protein.
Gingerbread
1C ground almonds
1/2 C vanilla flavored whey-protein powder
1 tsp baking soda
1/2 tsp salt
2 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 C Splenda
1/2 C plain yogurt
1/4 C oil
1 tsp blackstrap molasses
1 egg
2 Tbl water
1/2 C shredded zucchini
Preheat oven to 350 F.
Combine the almonds, protein powder, baking soda, salt, ginger, cinnamon, and Splenda; mix well.
In a separate bowl, whisk together the yogurt, oil, molasses, egg, and water. Pour into the dry ingredients, and whisk until everything is well-combined. Add the zucchini and stir briefly to distribute evenly.
Spray an 8x8 inch baking pan with nonstick cooking spray, and turn batter into the pan. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
Yeild: 9 servings, 9 g carbs, trace fiber, 17 g protein.
