| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
American |
Cake |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Lowfat milk |
| 2 |
t |
Cider vinegar |
|
|
Vegetable oil spray |
| 3/4 |
c |
Light molasses |
| 1/2 |
c |
Vegetable oil |
| 1 |
|
Egg white |
| 1 |
c |
All purpose flour |
| 1 |
c |
Whole wheat flour |
| 1 |
t |
Ground gnger |
| 1/2 |
t |
Baking soda |
| 1/2 |
t |
Ground cinnamon |
| 1/4 |
c |
Raisins |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) Date: Wed, 8 Dec 1993
05:46:19 GMT I was wrong, got one more PG&E bill. This one had a
recipe for lowfat (soft) gingerbread in it. Combine milk and vinegar
and allow to stand 10 minutes. Lightly spray a 9 inch square baking
pan with vegetable oil spray. Place prepared milk, molasses, oil and
egg white in a mixing bowl. Beat until blended. In a medium bowl,
combine flours, ginger, baking soda and cinnamon. Add flour mixture
to liquid mixture. Mix until evenly distributed. Fold in raisins.
Pour into prepared pan. Bake at 350F for 30 to 35 minutes. Remove
from oven and allow to cool in pan. It sez the recipe came from the
American Heart Association Low-Salt Cookbook. REC.FOOD.RECIPES
ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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