CRANBERRY-GINGER LOAF
Servings: 20
Prep time: 0:05:00
Bake/Cook time: 0:30:00
Calories: 96
Fat: 7 grams
Protein: 4 grams
Carbohydrates: 4 grams
Fiber: 1 grams
Net Carbs: 2 grams
Vegetable oil spray for greasing pan
1 1/4 cups Atkins Quick Quisine
TM Bake Mix
1/2 cup walnuts, toasted and finely ground
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened to room
temperature
2/3 cup granular sugar substitute
2 large eggs
2 tablespoons sour cream
1 tablespoon fresh ginger, grated
1 teaspoon vanilla extract
1 cup (4 ounces) fresh or frozen cranberries, thawed and
coarsely chopped
2 large egg whites
1. Preheat oven to 350 F. Grease a 9x5x3-inch loaf pan
with oil spray.
2. In a large bowl, combine bake mix, walnuts and salt. In
a medium bowl, with an electric mixer on medium, beat
butter and sugar substitute until fluffy, about 3 minutes.
Add eggs, sour cream, ginger and vanilla and beat until
well-combined, about 1 minutes. Fold in cranberries.
Fold in bake mix mixture. Set aside.
3. In another medium bowl, beat whites until stiff, but not
dry, peaks form. Gently fold whites into batter until just
combined. Spoon batter into prepared pan and bake 40
to 45 minutes until a toothpick inserted in the center
comes out clean. Cool in pan on wire rack for 10
minutes before removing. Cook loaf on wire rack for at
least 30 minutes before slicing.
Perfect for lazy Sunday mornings, this loaf would also grace any
Thanksgiving table. For breakfast, serve slathered with cream
cheese.
Atkins - Cranberry-Ginger Loaf
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
Atkins Diet
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