Cranberry-Ginger Loaf

Recipe Ingredients

1 cup	93g / 3.3oz	Fresh or frozen cranberries - (8 oz) - thawed
1 1/4 cups	137g / 4.8oz	Atkins Bake Mix
1/2 cup	118ml	Walnuts - toasted and ground
16		Sugar substitute
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
8 tablespoons	120ml	Butter - (1 stick) - softened
1 tablespoon	15ml	Grated fresh ginger
2 tablespoons	30ml	Sour cream
2		Eggs
1 teaspoon	5ml	Vanilla extract
2		Egg whites

Recipe Instructions

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.

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.

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.

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.

This recipe yields 20 servings.

Carbohydrates: 3.5 grams

Net Carbs: 2.5 grams

Fiber: 1 grams

Protein: 2 grams

Fat: 8 grams

Calories: 107

Description:

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

Source:
Atkins Cookbook at http://atkinscenter.com

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