Warm Gingerbread with Lemon Glaze

Cooking Light
12 servings (serving size: 1 gingerbread slice and about 1 1/2 tablespoons whipped topping)

Ingredients

+ Add To Shopping List
1/3 cup butter, cut into small pieces
2/3 cup hot water
1 cup light or dark molasses
1 large egg
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
Cooking spray
1 1/2 cups powdered sugar
6 tablespoons fresh lemon juice
1 cup frozen reduced-fat whipped topping, thawed
Ground cinnamon (optional)
Lemon slices (optional)

Preparation

Preheat oven to 350°.

Combine butter and hot water in a large bowl, stirring with a whisk until the butter melts. Add molasses and egg, and stir with a whisk until blended. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, ginger, cinnamon, salt, and cloves. Add flour mixture to the molasses mixture, stirring just until moist.

Spoon batter into a 9 x 9-inch cake pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool gingerbread in the pan on a wire rack for 15 minutes.

Combine sugar and lemon juice, stirring until well blended. Pierce top of gingerbread liberally with a wooden skewer. Pour glaze over gingerbread. Cool completely.

Top each serving with the whipped topping. Sprinkle gingerbread with cinnamon and garnish with lemon slices, if desired.

Created date

November 2003

Nutritional Information

Calories 296
Caloriesfromfat 20 %
Fat 6.5 g
Satfat 3.7 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 3.6 g
Carbohydrate 57.3 g
Fiber 1 g
Cholesterol 35 mg
Iron 2.8 mg
Sodium 322 mg
Calcium 68 mg