Phenols Recipes | Dessert Recipes

1½ cups all-purpose flour tsp. salt ½ tsp. baking powder ½ tsp. baking soda 1 tsp. cinnamon ¾ tsp. ginger cup firmly packed brown sugar 1½ cups unsweetened Michigan applesauce, divided

2 egg whites ½ cup light molasses cup boiling water 3 Tbs. granulated sugar 2 tsp.cornstarch ½ cup cranberry/raspberry juice Reduced fat frozen whipped topping, thawed, optional Vegetable cooking spray

Combine flour, salt, baking powder, soda, cinnamon and ginger. Set aside.

1. In large mixing bowl, beat together brown sugar, ½ cup of the applesauce, egg whites and molasses until thoroughly combined. Add dry ingredients alternately with water. Spread evenly in round 9-inch cake pan coated with cooking spray.

2. Bake in 350°F oven about 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

3. While gingerbread bakes, prepare sauce. In small saucepan, mix together granulated sugar and cornstarch. Add remaining 1 cup of applesauce and juice. Cook over medium heat, stirring constantly, until mixture starts to boil. Reduce heat and continue cooking and stirring 3 minutes longer. Remove from heat and cool slightly. To serve, cut warm gingerbread into wedges and serve with warm applesauce and whipped topping, if desired. Yield: 8 servings.