| 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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