| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
American |
Cake |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Lowfat milk |
| 2 |
ts |
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 |
ts |
Ground gnger |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
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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