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.
Enjoy!
Bethann
Gingerbread
Serves: 8
Preparation time: 15 minutes
Cooking time: 30 minutes
1 1/4 cups unbleached all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 cup prune puree, applesauce, or mashed banana
1/4 cup brown sugar, firmly packed
3/4 tsp. baking soda
1/2 cup molasses
3/4 cup boiling water
2 egg whites, lightly beaten
3/4 cups raisins
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.
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Bethann Dennis Watson ~ Technical Editor ~ Cisco Systems, Inc.
I have found that sitting in a place where you have never sat before can
be inspiring.
-Dodie Smith
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