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Sweet'N Low Snack Cake Mix, Gingerbread
Sweet'N Low Snack Cake Mix, Gingerbread
8 oz
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About
Details
Reduced calorie 1/3 fewer calories than regular cake. No sugar added. Low fat. Cholesterol-free low sodium. Just add water. Intake of trans fat should be as low as possible. Diet Exchanges: One serving of cake is approximately equal to two bread and 1/2 fat exchange. Certified kosher by the Chicago Rabbinical Council. Calorie Comparison: This product - 160. Regular cake - 250.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sorbitol, Emulsifier (propylene Glycol Mono And Diesters Of Fats And Fatty Acids, Mono And Diglycerides, Nonfat Milk, Palm Oil And Disodium Phosphate), Maltodextrin, Corn Starch, Dried Egg White With Sodium Lauryl Sulfate, Powdered Cellulose, Potassium Bicarbonate, Spice, Modified Corn Starch, Sodium Aluminum Phosphate, Caramel Color, Lecithin Powder (soy Lecithin, Nonfat Milk, Maltodextrin), Monocalcium, Phosphate, Guar Gum, Artificial Flavor, Xanthan Gum, Acesulfame Potassium.
Directions
1. Preheat oven to 375 degrees F. Prepare Pan: Lightly grease sides of pan and put wax paper on the bottom only of pan (with Teflon pan, put wax paper on bottom but do not grease pan). For muffins, line tin with 10 muffin cups. Measure Water: 3/4 cups. 2. In a Bowl: Add 1/2 of the water to contents of package. Mix: With an electric mixer on medium speed for 3 minutes (use high speed with a portable mixer). Add: Balance of water to batter and mix for additional 3 minutes. 3. Pour: Batter into prepared pan; or half fill muffin cups. Bake: For the time shown for your pan size or until done (a toothpick will come out dry). Cool: 10 minutes before removing from pan. 1 - 8 inch square pan or round pan - 25 minutes. 1 - 8 x 4 x 2-1/2 loaf pan 40 minutes. 10 - muffin cups 20 minutes. High Altitudes: (3500 feet above sea level) Bake at 400 degrees F. For Cookies: Preheat oven to 350 degrees F. Lightly grease or line a baking sheet with aluminum foil. Measure 3 tablespoons (1-1/2 ounces) of water. In a bowl, add water to contents of this package. Mix with an electric mixer on low speed for 2 minutes, or stir with a large spoon until thoroughly moistened. Drop by level teaspoon onto prepared baking sheet (yield: 30-36 1-1/2 inch diameter cookies). Bake for 10 to 12 min. Cool, remove immediately from greased sheet, or if baked on foil, let cool before peeling off. Microwave: Please write to Bernard Food Industries. Serving Suggestions: For an elegant and tasty variation, frost your gingerbread cake with Sweet 'N Low brand White Frosting. Sweet 'N Low brand Frosting Mixes are cholesterol-free, low sodium, sugar-free and mix up quickly with just the addition of water.
Warnings
Contains milk, egg, wheat, and soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 2.5g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 90mg4%
- Total Carbohydrate 34g12%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 3g
Details
Reduced calorie 1/3 fewer calories than regular cake. No sugar added. Low fat. Cholesterol-free low sodium. Just add water. Intake of trans fat should be as low as possible. Diet Exchanges: One serving of cake is approximately equal to two bread and 1/2 fat exchange. Certified kosher by the Chicago Rabbinical Council. Calorie Comparison: This product - 160. Regular cake - 250.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sorbitol, Emulsifier (propylene Glycol Mono And Diesters Of Fats And Fatty Acids, Mono And Diglycerides, Nonfat Milk, Palm Oil And Disodium Phosphate), Maltodextrin, Corn Starch, Dried Egg White With Sodium Lauryl Sulfate, Powdered Cellulose, Potassium Bicarbonate, Spice, Modified Corn Starch, Sodium Aluminum Phosphate, Caramel Color, Lecithin Powder (soy Lecithin, Nonfat Milk, Maltodextrin), Monocalcium, Phosphate, Guar Gum, Artificial Flavor, Xanthan Gum, Acesulfame Potassium.
Directions
1. Preheat oven to 375 degrees F. Prepare Pan: Lightly grease sides of pan and put wax paper on the bottom only of pan (with Teflon pan, put wax paper on bottom but do not grease pan). For muffins, line tin with 10 muffin cups. Measure Water: 3/4 cups. 2. In a Bowl: Add 1/2 of the water to contents of package. Mix: With an electric mixer on medium speed for 3 minutes (use high speed with a portable mixer). Add: Balance of water to batter and mix for additional 3 minutes. 3. Pour: Batter into prepared pan; or half fill muffin cups. Bake: For the time shown for your pan size or until done (a toothpick will come out dry). Cool: 10 minutes before removing from pan. 1 - 8 inch square pan or round pan - 25 minutes. 1 - 8 x 4 x 2-1/2 loaf pan 40 minutes. 10 - muffin cups 20 minutes. High Altitudes: (3500 feet above sea level) Bake at 400 degrees F. For Cookies: Preheat oven to 350 degrees F. Lightly grease or line a baking sheet with aluminum foil. Measure 3 tablespoons (1-1/2 ounces) of water. In a bowl, add water to contents of this package. Mix with an electric mixer on low speed for 2 minutes, or stir with a large spoon until thoroughly moistened. Drop by level teaspoon onto prepared baking sheet (yield: 30-36 1-1/2 inch diameter cookies). Bake for 10 to 12 min. Cool, remove immediately from greased sheet, or if baked on foil, let cool before peeling off. Microwave: Please write to Bernard Food Industries. Serving Suggestions: For an elegant and tasty variation, frost your gingerbread cake with Sweet 'N Low brand White Frosting. Sweet 'N Low brand Frosting Mixes are cholesterol-free, low sodium, sugar-free and mix up quickly with just the addition of water.
Warnings
Contains milk, egg, wheat, and soy.
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