Low Fat Sticky Gingerbread
Ingredients
| Low fat spread | 1 1/2 Ounce (40 g) | |
| Marmalade | 2 Tablespoon | |
| Golden syrup | 3 1/2 Ounce (100 g) | |
| Black treacle | 3 1/2 Ounce (100 g) | |
| Soft brown sugar | 1 3/4 Ounce (50 g) | |
| Skimmed milk | 1/4 Pint (150 ml) | |
| Low fat cooking spray | 1 | |
| Wholemeal flour | 2 Ounce (75 g) | |
| Self raising flour | 2 3/4 Ounce (75 g) | |
| Ground ginger | 1 Teaspoon | |
| Bicarbonate of soda | 1/4 Teaspoon | |
| Porridge oats | 1 3/4 Ounce (50 g) | |
| Egg | 1 Large |
Directions
GETTING READY
1. Preheat oven to 170°C.
MAKING
2. In a large saucepan add water and pinch of salt. Boil.
3. Add green beans, red pepper, onions, courgette in the boiling water. Simmer 3 minutes till vegetables are well cooked.
4. Drain excess water.
5. Mix tomatoes, mushrooms and pasta sauce. Mix well.
6. In a lasagne dish ( ovenproof) transfer the ingredients. Top with lasagne sheets.
7. Place remaining vegetables in the top section. Cover.
8. In another bowl beat egg and yogurt.
9. Add pepper and salt as seasoning. Mix cheese.
10. Mix on the lasagne.
11. Sprinkle cheese.
12. Bake 40 minutes till golden.
SERVING
13. Serve Low Fat Sticky Gingerbread warm.
Recipe Summary
Nutrition Facts
Serving size
Calories 399Calories from Fat 77
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 532 mg22.17%
Total Carbohydrates 76 g25.3%
Dietary Fiber 2 g8%
Sugars 43 g
Protein 8 g16%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
