Ginger Ale

Ingredients
1 1/2 ounces finely grated fresh ginger
6 ounces sugar
7 1/2 cups filtered water
1/8 teaspoon active dry yeast
2 tablespoons freshly squeezed lemon juice
Directions
Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.

Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.

Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/ginger-ale-recipe/index.html?oc=linkback

Diet Pop Cake

1 (18 oz) box yellow cake mix
1 (12 oz) can diet lemon lime soda
1 1/2 cups fat free whipped topping, thawed, divided

Preheat oven to 350 degrees F. for a 9 x 13 inch recangular metal baking pan or 325 for a glass pan.

Add cake mix to a large bowl.  Break up lumps with fingers.  Fold in pop gradually with a large spatula just until mixed.

Pour batter into sprayed baking pan and smooth evenly with spatula.

Bake for 30 minutes or until toothpick inserted in center comeus out clean.  Cool on wire rack.

Garnish each piece with 1 Tablespoon whipped topping.

Tip:  Warm 1/2 cup sugar free red raspberry preserves or jam and drizzle 1 teaspoon on top of whipped topping.  Adds only 6 calories.