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Ingredients Jump to Instructions ↓

  1. 1 cup 93g / 3 1/3oz Fresh or frozen cranberries - (8 oz) - thawed

  2. 1 1/4 cups 137g / 4.8oz Atkins Bake Mix

  3. 1/2 cup 118ml Walnuts - toasted and ground

  4. 16 Sugar substitute

  5. 1 teaspoon 5ml Baking soda

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 8 tablespoons 120ml Butter - (1 stick) - softened

  8. 1 tablespoon 15ml Grated fresh ginger

  9. 2 tablespoons 30ml Sour cream

  10. 2 Eggs

  11. 1 teaspoon 5ml Vanilla extract

  12. 2 Egg whites

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees. Coarsely chop cranberries; set aside. In a large bowl, whisk bake mix, walnuts, sugar substitute, baking soda, and salt until combined.

  2. In a medium bowl, with an electric mixer on medium, beat butter 3 minutes until fluffy. Beat ginger, sour cream, eggs, and vanilla. Fold in cranberries.

  3. Beat bake mix mixture into butter mixture. In a separate bowl, beat egg whites until stiff, but not dry. In three additions, fold egg whites into batter.

  4. Spoon batter into a greased 9- by 5-inch loaf pan. Bake 50 to 55 minutes or until a toothpick inserted in centers comes out clean. Cool on wire rack. Cut loaf into thin slices.

  5. This recipe yields 20 servings.

  6. Carbohydrates: 3.5 grams Net Carbs: 2.5 grams Fiber: 1 grams Protein: 2 grams Fat: 8 grams Calories: 107 Description:

  7. "Perfect for lazy Sunday mornings, this loaf would also grace any Thanksgiving table. For breakfast, serve slathered with cream cheese."

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