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Pumpkin Gingerbread With Vanilla Sauce

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  Packed light brown sugar/1/4 cup brown sugar plus 1 teaspoon sweet 'n low brown 1⁄2 Cup (8 tbs)
  Sugar/1 tablespoon sugar + 1 1/2 packets sweet 'n low 2 Tablespoon
  Liquid butter buds/4 tablespoon promise ultra fat-free margarine 1⁄4 Cup (4 tbs)
  Orange 1⁄2 , peel grated
  Egg beaters 3
  Canned pumpkin 16 Ounce (Solid Packed, 1 Can)
  Water 1⁄4 Cup (4 tbs)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Molasses 2 Tablespoon
  Cake flour/All purpose flour 1 1⁄4 Cup (20 tbs)
  Baking powder 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Ginger 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Lite salt 1⁄4 Teaspoon
  Vanilla sauce  
  Skim milk 3 Cup (48 tbs)
  Egg beaters 2
  Sugar/1/2 cup sugar plus 6 packets sweet 'n low 1 Cup (16 tbs)
  Vanilla 2 Teaspoon
  Nutmeg 1 Dash
  Flour/3-4 teaspoon cornstarch 3 Tablespoon
  Liquid butter buds 2 Teaspoon

Place rack in center of oven.
Preheat oven to 350°F.
Spray a 9 1/2 x13-inch square baking dish with a non-fat cooking spray.
Use the mixer to cream sugars, liquid Butter Buds, and Egg Beaters until smooth.
Beat about 2 minutes.
Mix in pumpkin, grated orange peel, water, corn syrup, and molasses on medium speed until smooth.
Sift together flour, baking soda, baking powder, lite salt, cinnamon, ginger, nutmeg, and cloves.
Add gradually to the batter blending well with hand mixer.
Transfer batter to prepared pan.
Bake 30 minutes, or until toothpick inserted in center comes out clean.
Do not overbake.
Let cool on rack at least 15 minutes.
Vanilla sauce: Boil milk and beat in sugar, flour, and Egg Beater that have been mixed together.
Simmer until it thickens stirring constantly.
Remove from heat and stir in vanilla and liquid Butter Buds.
Stir in a dash of nutmeg.

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Pumpkin Gingerbread With Vanilla Sauce Recipe