Gingerbread Desserts Recipes

Gingerbread Desserts Recipes - How Foods Fight Cancer

MAKES 12 SERVINGS

This gingerbread is simple to prepare and makes a wonderful, low-fat treat. Keeping your fat
intake low is crucial for preventing hormone-related cancers, such as breast and prostate cancer,
while also allowing your immune system to work at its best. You can use spreadable fruit,
thinned with a bit of water, for a scrumptious, fat-free topping.

13⁄4 cups water
3⁄4 cup sugar
1⁄2 cup raisins
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3⁄4 teaspoon ground nutmeg
1⁄2 teaspoon salt
1⁄4 teaspoon ground cloves
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1⁄4 cup blackstrap molasses
2 tablespoons fortified soymilk or water
1 tablespoon powdered sugar


1. Combine the water, sugar, raisins, cinnamon, ginger, nutmeg, salt,
and cloves in a large saucepan and bring to a boil. Boil for 2 minutes.
Remove from the heat and let cool completely, either in the refrigerator
for 45 minutes or in the freezer for about 15 minutes.

2. Preheat the oven to 350 degrees F. Lightly mist a 9-inch square
baking pan with vegetable oil spray.

3. Combine the flour, baking soda, and baking powder in a medium
bowl. Gradually stir the flour mixture into the cooled raisin mixture
along with the molasses and soymilk. Spread the mixture into the
prepared baking pan and bake for 30 minutes, or until a toothpick
inserted into the center comes out clean.

4. Sprinkle with the powdered sugar just before slicing.

5. Stored in a covered container, Gingerbread will keep for up to 3 days
in the refrigerator or up to 1 month in the freezer.


PER SERVING: 165 calories; 0.4 g fat; 0.1 g saturated fat; 2% calories from fat; 0 mg cholesterol;
2.5 g protein; 38.8 g carbohydrate; 19.6 g sugar; 1.2 g fiber; 211 mg sodium; 92 mg calcium; 2.5
mg iron; 0.3 mg vitamin C; 0 mcg beta-carotene; 0.1 mg vitamin E