Recipe - Gingerbread Cakes With Fruit And Molasses Cream

1 cup Allpurpose flour
Three fourths teaspoon Ground ginger
One half teaspoon Baking soda
One half teaspoon Salt
One half cup Molasses
One fourth cup Water
3 tablespoon Margarine, melted
1 Egg
Vegetable cooking spray
2 cup Sliced peeled peaches
1 cup Blueberries or blackberries
One half cup Frozen reducedcalorie
whipped topping, thawed
1 tablespoon 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
AfricanAmericans in the antebellum South. Here it teams up with berries
and peaches, traditional summer fruits, and a dollop of molassesflavored
whipped topping.

Recipe by: Cooking Light, Jul/Aug 1995, page 112 Posted to MCRecipe Digest
V1 #582 by Terry Pogue tpogue@idsonline.com on Apr 20, 1997