Gingerbread With Pears Low Fat Low Calorie Food

GINGERBREAD WITH PEARS LOW FAT & LOW CALORIE

Steps:

• Partially fill a bowl with water and add lemon juice. Peel the pears and cut them into quarters. Chop 2 pears into a small dice & place the pieces in the lemon water. Slice each quarter of the 3rd pear in 4 long pieces. Place them in the water.
• Heat oven to 350ºF. Coat a 9"-X-13" baking dish with cooking spray & dust lightly with flour.
• Combine the oil, egg, buttermilk and molasses in medium bowl.
• In a large bowl, whisk the flours, Splenda, baking powder & soda, salt, cinnamon, ground ginger & cloves. Add the wet ingredients & mix gently.
• Drain the pears and set long slices aside. Stir the chopped pear pieces & the chopped ginger into the batter.
• Pour batter into prepared pan. Arrange long pear slices on top & sprinkle with brown sugar.
• Bake for 25 minutes. Serve warm or at room temperature.

GINGERBREAD COOKIES

Steps:

• In a large mixing bowl, beat the butter, sugar and applesauce until smooth.
• Add the egg and molasses, mix well.
• In another large bowl, combine flour, baking soda and spices.
• Add to sugar and molasses mixture, stirring well.
• Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
• Preheat oven to 350°F.
• Generously dust the surface of your working area with flour before rolling out the dough.
• Work with one ball of dough at a time, keep the other refrigerated while you do so.
• Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky.
• Cut the gingerbread with a cookie cutter shape of your choice.
• Place cookies 1 or 2 inches apart on a silpat-lined baking sheet.
• Bake 10-12 minutes.
• Mix the egg whites with lemon juice.
• Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.
• Add to a piping bag to decorate cookies when cookies are cooled.

PEAR BANANA BREAD LOW-FAT

Steps:

• Mush banana and the pears together in your mixer with the whisk attachment on medium until mostly smooth, a few lumps are okay! Add 1 cup of the flour and the rest of the ingredients and mix on medium. When the ingredients are well combined, gradually add in the remaining 3/4 cup flour. Scrap down sides and mix well.
• Grease and flour two bread loaf pans, divide the mixture evenly between the two. Tapping the pan on the counter to remove air, leave set 5 minutes Preheat your oven to 350 degrees.
• Bake loafs for 45-60 minutes or until a toothpick comes out clean.

GINGER PEAR BREAD

Steps:

• In a large bowl, drizzle pears with lemon juice; set aside., In another large bowl, combine the flours, sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, ginger and cinnamon. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pear mixture., Transfer to two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining brown sugar. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

LOW FAT GINGERBREAD CAKE

Steps:

• Preheat oven to 350°F Lightly oil a 1/2 gallon (7 X 11 inch) baking pan. Set aside.
• In a large bowl, whisk together wet ingredients (apple butter, buttermilk, molasses, oil, egg and vanilla).
• In another bowl, stir together dry ingredients (flour, brown sugar, ginger, cinnamon, cloves, baking soda and salt), breaking up any lumps of brown sugar with your fingertips.
• Stir dry ingredients into apple butter mixture until well combined.
• Scrape batter into prepared baking dish and smoothing top.
• Bake for 30 to 40 minutes or inserted knife comes out clean. Let cool for 10 minutes before removing from pan.

POACHED PEARS WITH GINGERBREAD CIDER SYRUP

Steps:

• Mix cider, brandy, sugar, cinnamon sticks, cloves, lemon peel, lemon juice and ginger in deep 2-quart saucepan just large enough to hold the pears. Bring to boil. Reduce heat to low and simmer 5 minutes. Add pears; cover and simmer about 15 minutes or until just tender when pierced.
• Remove pears from saucepan and reserve liquid. Stand pears upright in a bowl to cool. Cover and refrigerate until ready to serve.
• Meanwhile, bring reserved liquid to boil in same saucepan. REDUCE HEAT until it is just bubbling and cook for about 15 minutes or until syrupy. Strain and cool. Cover and refrigerate until ready to serve.
• To serve: Place pears in a standing position on individual dessert plates and spoon some of the syrup over each pear. Sprinkle lightly with chopped pecans and cinnamon if desired. Really looks great with a mint sprig as a garnish as well.