Gingerbread cakes with fruit and molasses cream

6 Servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
¾ teaspoon Ground ginger
½ teaspoon Baking soda
½ teaspoon Salt
½ cup Molasses
¼ cup Water
3 tablespoons Margarine, melted
1 Egg
Vegetable cooking spray
2 cups Sliced peeled peaches
1 cup Blueberries or blackberries
½ cup Frozen reduced-calorie whipped topping, thawed
1 tablespoon Molasses

Directions

Combine the first 4 ingredients in a bowl, and stir well. Add the molasses, water, melted margarine, and egg, and beat at medium speed of a mixer for 2 minutes. Divide batter evenly among 6 muffin cups coated with cooking spray.

Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely.

Combine peaches and berries, and toss well. Combine whipped topping and molasses; stir well. Split cupcakes in half, and top each cupcake with ½ cup fruit mixture and 4 teaspoons whipped topping mixture. Yield 6 servings.

Per serving: 310 Calories; 13g Fat (37% calories from fat); 4g Protein; 46g Carbohydrate; 52mg Cholesterol; 378mg Sodium NOTES : Gingerbread is simple to prepare and was eaten as a treat by African-Americans in the antebellum South. Here it teams up with berries and peaches, traditional summer fruits, and a dollop of molasses-flavored whipped topping.

Recipe by: Cooking Light, Jul/Aug 1995, page 112 Posted to MC-Recipe Digest V1 #582 by Terry Pogue <tpogue@...> on Apr 20, 1997

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