1 c All-purpose flour
3/4 ts Ground ginger
1/2 ts Baking soda
1/2 ts Salt
1/2 c Molasses
1/4 c Water
3 tb Margarine, melted
1 Egg
Vegetable cooking spray
2 c Sliced peeled peaches
1 c Blueberries or blackberries
1/2 c Frozen reduced-calorie
-whipped topping, thawed
1 tb Molasses
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 1/2
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.
Yields
6 Servings