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Gingerbread: Gingerbread with Luscious Lemon Cream

Source of Recipe

Low Calorie/Low Fat Recipes Spring 96, BH&G


List of Ingredients

CAKE:
1 package gingerbread mix
1 1/3 cups skim milk
2 egg whites or 1/4 c. egg substitute
2 tablespoons finely chopped crystallized ginger

LEMON CREAM
1/3 cup lemon low-fat yogurt
1/3 cup light dairy sour cream


Recipe

Combine gingerbread mix, milk, and egg whites or egg product in a medium bowl. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 3 minutes more. Stir in 1 tablespoon of the crystallized ginger. Spray a 9x9x2-inch baking pan with nonstick spray coating. Pour batter into pan, spreading evenly. Bake according to package directions. Cool slightly on a wire rack.To serve, cut into small slices or squares. Top each serving with some of the Luscious Lemon Cream and remaining crystallized ginger. If desired, garnish with a strip of lemon peel tied into a knot.

LEMON CREAM: Stir together 1/3 cup lemon low-fat yogurt and 1/3 cup light dairy sour cream in a small bowl. Cover and chill till serving time. Makes 2/3 cup.