Monday, March 05, 2007

Sugar Reduced Gingerbread with Lemon Sauce

A family favourite with a little more fibre and much less sugar.

Hot Water Gingerbread

1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup artificial sweetener such as Splenda
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp salt
1 egg
1/2 cup molasses
1/2 cup boiling water
1/3 cup vegetable oil or melted margarine

In large bowl combine flours, sweetener, ginger, cinnamon, baking soda, baking powder and salt.

In second bowl, beat egg, molasses and boiling water. Stir molasses mixture and vegetable oil into flour mixture til well blended. Pour into non-stick or lightly greased 8 " square pan. Bake at 350* F., for about 35 minutes.

Serve with Lemon Sauce:

1/3 cup artificial sweetener, such as Splenda
2 1/2 Tbsp granulated sugar
1 Tbsp cornstarch
1 tsp grated lemon peel
3/4 cup water
1/3 cup fresh lemon juice
1 egg, beaten

In small saucepan, combine sweetener, sugar, cornstarch and lemon peel. Stir in water and lemon juice. Cook over medium heat, stirring constantly til thickened slightly. Carefully stir 1/4 of hot mixture into beaten egg to prevent egg from coagulating; return to hot mixture, stirring constantly. Cook and stir for 4 minutes, or til thickened. Cover and refrigerate.

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