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Cook'n with Betty Crocker 
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Gingerbread with Orange Sauce |
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Serves: 8 Print this Recipe1 cup all-purpose flour 1/4 cup molasses 1/4 cup hot water 2 tablespoons packed brown sugar 2 tablespoons shortening 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 egg white Frozen (thawed) reduced-fat whipped topping, if desired Orange Sauce: 3 tablespoons sugar 1 tablespoon cornstarch 1 cup water 1 tablespoon finely shredded orange peel 1 tablespoon orange juice \ Heat oven to 325°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with nonstick cooking spray. Beat all ingredients except whipped topping and Orange Sauce in medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Serve warm or cool with whipped topping and Orange Sauce. Orange Sauce 3 tablespoons sugar 1 tablespoon cornstarch 1 cup water 1 tablespoon finely shredded orange peel 1 tablespoon orange juice Mix sugar and cornstarch in 1-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in orange peel and orange juice. Serve warm or cool. 1 Serving: Calories 150 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 0mg; Sodium 125mg; Carbohydrate 29g (Dietary Fiber 0g); Protein 2g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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