Practically fat-free york gingerbread

Yield: 24 Servings

Measure Ingredient
Zest of 1 navel orange --
Removed in strips wi
Vegetable peeler
1 cup Firmly packed light -- brown
Sugar
3½ cup Sifted all-purpose flour
1 teaspoon Baking soda
½ teaspoon Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
1 cup Low-fat buttermilk
1 cup Pureed cooked or canned --
Carrots (use baby fo
If
½ cup Molasses
1 tablespoon Freshly squeezed -- lemon
Juice
¾ cup Frozen -- zero-fat egg
Substitute -- thawed
⅓ cup To 1/2 cup finely -- chopped
Fresh ginger
(depending on how -- spicy
You like thing
CINNAMON SUGAR TOPPING-----
1½ tablespoon Sugar -- mixed with
½ teaspoon Ground cinnamon
You like)

Preheat oven to 350 degrees. Spray a 13-by-9-by-2-inch baking pan with non-stick vegetable spray and set aside. Churn orange zest and sugar in food processor 30 seconds, scrape bowl sides down, and churn 30 seconds more until zest is finely grated. Add flour, soda, baking powder, cinnamon and nutmeg and pulse 10 to 12 times to combine. Transfer to large mixing bowl and make well in center. Buzz buttermilk, carrots, molasses and lemon juice in processor 5 seconds. Add egg substitute and ginger and pulse 3 to 4 times. Dump carrot mixture into well in dry ingredients and with large rubber spatula, fold in as gently as you would beaten egg whites. Batter should be lumpy, no matter if a few dry flecks show. They will vanish during baking. Don't overmix or cake will be tough. Spoon batter into prepared pan, spreading to corners and smoothing top. Sprinkle evenly with cinnamon-sugar. Bake 35 to 40 minutes until cake is springy to touch and a toothpick inserted in center comes out clean. Cool cake to room temperature in upright pan on wire rack, then cut into 24 bars (two cuts lengthwise the pan and seven crosswise

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From: Date: File

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