Gingerbread Cake with Blueberry Sauce

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
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 powder
1 teaspoon baking soda
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
3/4 cup frozen reduced-calorie whipped topping, thawed

Preheat oven to 350 . 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 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.

Yield: 12 servings (serving size: 1 cake piece, about 2 tablespoons sauce,
and 1 tablespoon whipped topping)

Blueberry Sauce

2 cups frozen blueberries, thawed
1/3 cup sugar
2 tablespoons fresh lemon juice
4 teaspoons cornstarch

Combine all ingredients in a medium nonaluminum saucepan; bring to a boil.
Cook 3 minutes over high heat or until thick, stirring constantly. Remove
from heat; cover and chill.

Yield: 1 1/4 cups (serving size: 1 tablespoon)

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