| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
American |
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 3/4 |
ts |
Ground ginger |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Molasses |
| 1/4 |
c |
Water |
| 3 |
tb |
Margarine, melted |
| 1 |
|
Egg |
|
|
Vegetable cooking spray |
| 2 |
c |
Sliced peeled peaches |
| 1 |
c |
Blueberries or blackberries |
| 1/2 |
c |
Frozen reduced-calorie whipped topping, thawed |
| 1 |
tb |
Molasses |
INSTRUCTIONS
Combine the first 4 ingredients in a bowl, and stir well. Add the molasses,
water, melted margarine, and egg, and beat at medium speed of a mixer for 2
minutes. Divide batter evenly among 6 muffin cups coated with cooking
spray.
Bake at 350 degrees for 20 minutes or until a wooden pick inserted in
center comes out clean. Let cool in pan 10 minutes on a wire rack; remove
from pan, and let cool completely.
Combine peaches and berries, and toss well. Combine whipped topping and
molasses; stir well. Split cupcakes in half, and top each cupcake with 1/2
cup fruit mixture and 4 teaspoons whipped topping mixture. Yield 6
servings.
Per serving: 310 Calories; 13g Fat (37% calories from fat); 4g Protein; 46g
Carbohydrate; 52mg Cholesterol; 378mg Sodium
NOTES : Gingerbread is simple to prepare and was eaten as a treat by
African-Americans in the antebellum South. Here it teams up with berries
and peaches, traditional summer fruits, and a dollop of molasses-flavored
whipped topping.
Recipe by: Cooking Light, Jul/Aug 1995, page 112 Posted to MC-Recipe Digest
V1 #582 by Terry Pogue <tpogue@idsonline.com> on Apr 20, 1997
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”