Dieter's Gingerbread
"A mere three tablespoons of butter goes into this flavorful dessert. Served warm with light whipped topping, it makes you forget you're keeping tabs on calories. I found this recipe in my Better Homes and Gardens Dieter's Cookbook."
photo by Outta Here
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
9
ingredients
- nonstick cooking spray
- 1 1⁄2 cups all-purpose flour
- 1⁄4 cup sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup water
- 1⁄3 cup full-flavored molasses
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 2 egg whites
- frozen light whipped dessert topping, thawed
directions
- Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray; dust lightly with flour. Set aside.
- In a large mixing bowl combine the 1 1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda, and salt. Add the water, molasses, butter, and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan.
- Bake in a 350 degree F oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Serve warm and, if desired, with dessert topping.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I really enjoyed this and I liked that I could have a dessert without wondering how long before it showed up on my thighs. -
A healthy version of one of my favorite desserts! I subbed Splenda for half of the sugar, and would add more ginger next time because like Toni, I love it! Made for Fall 2008 PAC. -
I just love gingerbread and when it comes in a healthy parcel, all the better. I made this using z-sweet a natural sugar substitute similar to Splenda but with better baking results and used it to make gingerbread cupcakes. They were so moist and tender from the oven with all the right spices. Have to confess I did add some extra ginger as I am fond of the bite that comes from that spice. Thanks!
RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>
