Fat Free Gingersnaps Food

GINGER COOKIES

Ginger Cookies image

This easy fat free ginger cookies recipe has no butter, no shortening, no oil, no egg yolks. They still taste delicious with crispy tops and chewy centers.

Provided by CakeWhiz

Time 3h25m

Number Of Ingredients 15

Ingredients

1 cup Brown sugar
¼ cup Applesauce (use baby food applesauce)
⅓ cup Molasses
1 tbsp Ginger (Finely grated fresh ginger)
2 Large egg whites
2¼ cups All-purpose flour
1 tsp Baking soda
½ tsp Salt
1 tbsp Ground cinnamon
¼ tsp Allspice
¼ tsp Ground nutmeg
¼ tsp Black pepper
⅛ teaspoon Ground cloves
¼ cup Finely chopped candied ginger
1 cup Additional granulated sugar mixed with 1 tbsp ground cinnamon (For rolling cookie dough balls)

Steps:

In a mixing bowl, add brown sugar, applesauce, molasses, fresh ginger and mix until smooth.
Add egg whites and mix again.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, allspice, nutmeg, black pepper and ground clove.
Dump the dry mixture into the wet mixture and mix until just combined.
Stir in candied ginger.
Chill the dough for 3 hours.
Scoop out small portions of the dough and form little balls. Roll them in a bowl of cinnamon sugar and place on a baking tray, lined with parchment paper.
Bake at 350 degrees for 13-15 minutes or until the edges have set. Enjoy!

Nutrition Facts : Calories 126 kcal, Carbohydrate 30 g, Protein 1 g, Sodium 105 mg, Sugar 21 g, ServingSize 1 serving

FAT FREE GINGERBREAD COOKIES

Fat Free Gingerbread Cookies image

These soft gingerbread cookies are almost good enough to eat for breakfast! Very fast to make, and require no eggs or fat.

Provided by 838774

Categories Dessert

Time 27m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 6

Ingredients

1 1/3 cups whole spelt flour or 1 1/3 cups whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon ginger powder
1/4 cup molasses
1/4 cup brown sugar, keep a couple teaspoons aside for the top
3 tablespoons frozen orange juice concentrate, thawed

Steps:

Mix it all together, roll into balls, press with a fork dipped into sugar.
Bake at 300F about 12 minutes.

PUMPKIN-PEAR GINGERSNAP TRIFLE

Pumpkin-Pear Gingersnap Trifle image

Celebrate the holidays with our luscious Pumpkin-Pear Gingersnap Trifle. Made with fat-free milk and sugar-free pudding, our Pumpkin-Pear Gingersnap Trifle is a better-for-you dessert that everyone can enjoy.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield Makes 12 servings, 1/2 cup each.

Number Of Ingredients 8

Ingredients

1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1-1/2 cups cold fat-free milk
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
30 gingersnaps, coarsely crushed (about 2 cups)
1 can (15.25 oz.) pear slices in juice, well drained

Steps:

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in pumpkin, spices and 1 cup COOL WHIP.
Layer 1/3 of the gingersnap crumbs and half each of the pears and pudding mixture in large serving bowl; repeat layers. Top with remaining crumbs and COOL WHIP.
Refrigerate 1 hour.

Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

LESS FAT GINGERSNAPS

Less Fat Gingersnaps image

Delicious cookies that can be made like a crisp gingersnap cookie, or a soft, chewy cookie.

Provided by Allison Marks

Categories Desserts Cookies Spice Cookie Recipes

Yield 48

Number Of Ingredients 9

Ingredients

2 ¾ cups all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground allspice
1 teaspoon baking soda
1 ½ cups white sugar
1 tablespoon butter
¾ cup applesauce
4 tablespoons molasses
¼ cup white sugar

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Sift together the flour, ginger, allspice and baking soda, set aside. In a medium bowl, cream together the margarine and 1 1/2 cups of sugar. Stir in the applesauce and molasses. Add dry ingredients to the molasses mixture and mix until just blended.
Roll tablespoons of dough into balls and roll the balls in the remaining sugar. Place the balls on the prepared cookie sheet, flatten slightly. Bake for 6 to 8 minutes in the preheated oven for chewy cookies, 12 to 15 for crisp cookies. Cool on wire racks.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 14.5 g, Cholesterol 0.6 mg, Fat 0.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 28.8 mg, Sugar 8.6 g