Holiday Gingerbread
Per ServingHoliday Gingerbread |
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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.