Holiday Gingerbread
Per ServingHoliday Gingerbread |
||
|---|---|---|
| Makes: 16 | ||
| Serving Size: 1 (3- x 2-inch) piece | ||
| Calories | 110 | |
| Fat | 4 | g |
| Saturated Fat | 0.7 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 16 | g |
| Fiber | 1 | g |
| Sugars | 5 | g |
| Cholesterol | 15 | mg |
| Sodium | 185 | mg |
| Protein | 2 | g |
| Choices: Carbohydrate 1, Fat 1 | ||
- Makes: 16
- Serving Size: 1 (3- x 2-inch) piece
- Preparation Time: 13 minutes
- Cooking Time: 25 minutes
Ingredients
| 1/4 | cup | light olive oil |
| 1 | large | egg |
| 1 | cup | low-fat buttermilk |
| 1/4 | cup | molasses |
| 1 | med. | carrot, peeled and shredded (about 1/2 cup) |
| 1 1/2 | cups | cake flour |
| 1/2 | cup | Splenda |
| 1 | tsp. | baking powder |
| 1 | tsp. | baking soda |
| 1/4 | tsp. | salt |
| 2 1/2 | tsp. | ground ginger |
| 2 | tsp. | ground cinnamon |
Directions
- Preheat the oven to 350F. Coat a 9- x 13-inch pan with cooking spray. In a medium bowl, combine the oil, egg, buttermilk, molasses, and shredded carrot and mix well.
- In a large bowl, combine the remaining ingredients. Add the olive oil-molasses mixture to the dry ingredients. Mix gently. Do not overbeat.
- Pour the batter into the prepared pan and bake for 25 minutes. Cut into 16 squares and serve warm.
