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.

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

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