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Warm Gingerbread with Lemon Glaze

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

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

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