Low Fat Gingerbread Food

GINGERBREAD COOKIES LOW-FAT

Steps:

• In a big bowl. beat butter, brown sugar, egg.
• Fill a one cup measuring cup with 1/4 cup blackstrap molasses. Then continue to fill the measuring cup to the 2/3 cup mark, with honey. Add to butter, sugar and egg. Mix well.
• Grate chunk of ginger -about 2 tbsp-, then add to bowl and mix.
• Sift dry ingredients into the big bowl and mix well.
• Chill dough for 2 hours.
• Roll out 1/4-inch thick and cut into shapes. Bake 8-10 minutes.

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.

LOW-FAT GINGERBREAD

Steps:

• preheat the oven to 325 degrees.
• spray two eight inch square pans with cooking spray.
• measure out dry ingredients (NOT including splenda), mix together, and set aside.
• in another bowl, whisk molasses, applesauce, buttermilk, egg substitute, and splenda until smooth.
• gradually fold in all of the dry ingredients into the wet batter.
• batter will be very thick and viscous.
• in a small saucepan, bring the 1/2 cup of water to a boil and add to the batter.
• stir until incorporated.
• batter will obviously have thinned out.
• pour the batter into the two pans, and bake from about 30 to 40 minutes, or until an inserted knife comes out clean.
• DO NOT OVERBAKE.
• invert onto a plate or other surface and cool at least half an hour before cutting.

LOW FAT GINGERBREAD COOKIES

Steps:

• Preheat oven to 350°F.
• Combine dry ingredients (except sugar) and blend well.
• In a separate bowl combine the wet ingredients plus sugar and beat until smooth.
• Stir dry ingredients into the wet mixture.
• Separate into 2 parts, cover, and refrigerate for 1 hour or more.
• Roll out cookies 1/8 inch thick and cut out shapes.
• Place onto aluminum foil lined baking sheet.
• Bake for 8 minutes.

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.