Lunch: Fat-Free Pumpkin-Spice Ring

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Fat-Free Pumpkin-Spice Ring

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/4 c. cake flour (not self-rising)
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
confectioners' sugar
1.67 c. egg whites
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla extract
1 c. pure pumpkin (not pumpkin-pie mix)

Instructions

Preheat oven to 375 degrees F. In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 cup confectioners' sugar; set aside.
In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in 1 cup confectioners' sugar, 2 tablespoons at a time, beating until sugar dissolves and whites stand in stiff peaks. Remove 1 cup beaten egg-white mixture to medium bowl; fold in pumpkin.
With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears. Then, gently fold in pumpkin mixture. Do not overmix.
Pour batter into ungreased 10-inch tube pan. Bake 35 minutes or until cake springs back when lightly touched. Invert cake in pan on funnel or bottle; cool completely in pan.
Loosen cake from pan; place on cake plate. Sprinkle with confectioners' sugar.

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