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Snappy Gingerbread




Source of Recipe


Internet


List of Ingredients




1/2 cup nonfat sour cream
1/2 cup unsweetened applesauce
1 egg white
2 Tbsp. white sugar
3 Tbsp. molasses
1/2 cup whole wheat flour
1 cup unbleached all- purpose flour
1 Tbsp. + 1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt


Recipe



Preheat oven to 350 degrees F.

Prepare a 9-inch round or 8-inch square cake pan, lightly spray with nonstick spray. In a medium bowl, combine sour cream, applesauce, egg white, sugar and molasses. Stir until smooth and well blended.

In another medium bowl, stir together whole wheat flour, all-purpose flour, ginger, cinnamon, cloves, baking soda, baking powder, and salt. Add these dry ingredients to the sour cream mixture and stir just until blended. A few lumps are okay.

Spread the batter evenly in pan. Bake until the gingerbread has risen to the top of the pan and a toothpick inserted in the center comes out clean, about 25 minutes. Cool 30 minutes. Serve with nonfat topping or yogurt.