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Light Lemon-Topped Gingerbread

Source of Recipe

Unknown
WW Points
Exchanges
Yield: 8 servings.

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup molasses
1/4 cup hot water
2 tablespoons packed brown sugar
2 tablespoons shortening
2 tablespoons fat-free cholesterol-free egg product OR 1 egg white
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Lemon Sauce (below)

LEMON SAUCE
3 tablespoons sugar
1 tablespoon cornstarch
1 cup water
1 tablespoon grated lemon peel
1 tablespoon lemon juice

Heat oven to 325 degrees F. Spray loaf pan, 8 1/2 × 4 1/2 × 2 1/2 inches, with cooking spray. Beat all ingredients except Lemon Sauce in medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Serve warm or cool with Lemon Sauce.

LEMON SAUCE:
Mix sugar and cornstarch in 1-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in remaining ingredients. Serve warm or cool.

Per Serving: 148 Calories; 3g Fat (20.5% calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 124mg Sodium. ++++ Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates ++++ WWP: 3.6