| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Unbleached all-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Prune puree; applesauce, or mashed banana |
| 1/4 |
c |
Brown sugar; firmly packed |
| 3/4 |
ts |
Baking soda |
| 1/2 |
c |
Molasses |
| 3/4 |
c |
Boiling water |
| 2 |
|
Egg whites; lightly beaten |
| 3/4 |
c |
Raisins |
INSTRUCTIONS
I tried this gingerbread recipe from Sarah Schlesinger's book "500 Fat-Free
Recipes" this weekend and it's great! Wanted to share it with all of you.
She suggested serving the gingerbread with chunky spiced applesauce.
Preparation time: 15 minutes Cooking time: 30 minutes
Preheat oven to 325 degrees F. Line the bottom of an 8-inch square baking
pan with a baking pan liner or lightly spray with vegetable cooking spray.
Sprinkle with a little flour.
Sift flour, baking powder, cinnamon, ginger, cloves, and salt together in a
mixing bowl.
Combine prune puree, applesauce, or mashed banana and the sugar in a
separate bowl. Stir in 1/2 teaspoon of the baking soda and the molasses.
Add the remaining 1/4 teaspoon of baking soda to the boiling water.
Alternate adding the prune puree mixture and the boiling water to the flour
mixture, stirring to combine. Add the egg whites and raisins.
Transfer cake batter to the baking pan. Bake for 30 minutes or until a
wooden pick inserted in the center of the cake comes out clean.
Remove from pan and cool on wire rack. Cut into 8 squares.
Calories per serving: 142, Fat: .2 g, Cholesterol: 0 mg, Protein: 2 gm,
Carbohydrates: 32 g, Dietary fiber: .4 g, Sodium: 92 mg.
Notes: I used mashed banana and added 2 tablespoons of finely chopped
crystalized ginger. Moist, flavorful gingerbread. Posted to TNT - Prodigy's
Recipe Exchange Newsletter by bwatson@cisco.com (Bethann D. Watson) on Jul
16, 1997
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