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GINGERBREAD
CAKE WITH BLUEBERRY SAUCE
The
new light shines on flavor, so no need to
worry about compromising on desserts. Crystallized
ginger deepens the flavor in this moist
cake (although it's fine without it).
2
cups all-purpose flour
1/3 cup chopped crystallized ginger (optional)
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup low-fat buttermilk
1/2 cup sugar
1/2 cup molasses
1/4 cup 1% low-fat milk
1/4 cup vegetable oil
2 large eggs
1 1/2 cups frozen blueberries, thawed
Cooking spray
Blueberry Sauce (recipe follows)
3/4 cup frozen reduced-calorie whipped topping,
thawed
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Preheat
oven to 350°F.
Lightly
spoon flour into dry measuring cups; level with
a knife. Combine flour and the next 7 ingredients
(flour through cloves) in a large bowl, stirring
well with a whisk; make a well in center of mixture.
Combine
buttermilk and next 5 ingredients (buttermilk
through eggs); stir well with a whisk. Add buttermilk
mixture to flour mixture, stirring just until
moist. Fold in blueberries. Spoon batter into
an 11 x 7-inch baking dish or 9-inch square baking
pan coated with cooking spray. Bake at 350°F
for 45 minutes or until a wooden pick inserted
in center of cake comes out clean. Cool in dish
for 10 minutes on a wire rack; remove from pan.
Cool completely on wire rack.
Spoon
Blueberry Sauce over top of individual pieces;
dollop with whipped topping.
Serves
12.
BLUEBERRY
SAUCE
1/2
cup orange juice
1/3 cup sugar
2 tablespoons chopped crystallized ginger or 1
teaspoon ground ginger
2 cups frozen blueberries, thawed
Combine
the first 3 ingredients in a medium saucepan.
Bring to a boil; add blueberries. Return to a
boil, and cook 1 minute. Cool.
Makes
1 2/3 cups.
1
Serving - 1 cake piece, about 2 tablespoons sauce,
and 1 tablespoon whipped topping (Totals include
Blueberry Sauce): Calories: 284 (Cal. from fat:
22%), Fat: 7g (Saturated: 1.8g), Cholesterol:
38mg, Sodium: 277mg, Carbohydrate: 52.4g, Protein:
4.4g.
[Cooking
Light, March 2001]
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