Gingerbread Cakes With Fruit And Molasses Cream

Not all leaders think about wisdom as a character trait that needs to be carefully cultivated. Of course, we would quickly agree that wisdom is more valuable than money or status. At least we would agree with that statement intellectually. But how many of us pursue wisdom with the same vigor with which we pursue wealth? How many of us cultivate wisdom with the same passion we use to cultivate our stock portfolio? Somehow we believe that wisdom just comes by itself. Certainly, wisdom can and often is the end result of long experience in the leader’s field of expertise. But the leader who gains wisdom by making poor decisions and learning from them is much farther behind than the leader who seeks the right kind of wisdom from the start.

Kenneth Boa

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables	American	Desserts	6	Servings

INGREDIENTS

1	c	All-purpose flour
3/4	t	Ground ginger
1/2	t	Baking soda
1/2	t	Salt
1/2	c	Molasses
1/4	c	Water
3	T	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	T	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

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