Delicious gingerbread with sauce - butter busters^

12 ----------

Ingredients

Quantity Ingredient
½ cup Liquid Butter Buds or Promise Ultra fatfree margarine
½ cup Molasses
1 teaspoon Ginger
2 teaspoons Allspice
2 teaspoons Cinnamon
2 teaspoons Nutmeg
2 teaspoons Soda dissloved in
2 cups Skim milk
¼ cup Egg Beaters
¾ cup Sugar
OR
½ cup Sugar
AND
3 eaches Pk Sweet 'n Low
1 teaspoon Vanilla
dash Nutmeg
1 each Tb flour
OR
2 teaspoons Cornstarch
carton SAUCE
1 cup Boiling water
½ cup Sugar
OR
¼ cup Sugar
AMD
3 eaches Pk Sweet 'n Low
2½ cup Flour
½ cup Egg Beaters
½ cup Egg Beaters
1 cup Evaporated skim milk
1 pounds Brown sugar
OR
1 cup Brown sugar
AND
4 teaspoons Sweet 'n Low brown
1 each Tb liquid Butter Buds
1 teaspoon Vanilla
1 each Tb flour
OR
2 teaspoons Cornstarch

Directions

VANILLA SAUCE

GINGERBREAD

Cream Butter Buds and sugar. Add remaining ingredietns, adding Egg Beaters last. Bake in a bundt pan sprayed with Pam 35-40 minutes at 350F. Serve warm with the sauce of your choice. Vanilla Sauce: Boil milk and beat in sugar, flour and Egg Beaters that have been mixed together. Simmer until it thickens, stirring constantly. Remove from heat add ing vanilla and nutmeg. Caramel Sauce: Add Egg Beaters and milk to sugar in top of double boiler. Cook until creamy, adding flour slowly. Add Butter Buds. Remove from heat and stir in vanilla.

Per sugar and vanilla sauce serving: 181 cal., 0.4g fat (2%), 0mg chol., 1g fiber, 5g pro., 39g carb., 238mg sod. Per S&L and vanilla sauce serving: 168 cal., 35g carb. Per sugar and caramel sauce serving: 262 cal., 0.4g fat (2%), 0mg chol., 1g fiber, 6g pro., 59g carb., 264mg sod. Per S&L and caramel sauce serving: 205 cal., 44g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.

Submitted By CAROLYN SHAW On 03-01-95

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