Prep 15 mins
Cook 20 mins
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.
- 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
- 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.
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!