Recipe - Practically Fat-Free York Gingerbread

Zest of 1 navel orange
Removed in strips wi
Vegetable peeler
1 cup Firmly packed light brown
Sugar
3 One half cup Sifted allpurpose flour
1 teaspoon Baking soda
One half teaspoon Baking powder
1 teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
1 cup Lowfat buttermilk
1 cup Pureed cooked or canned
Carrots (use baby fo
If
One half cup Molasses
1 tablespoon Freshly squeezed lemon
Juice
Three fourths cup Frozen zerofat egg
Substitute thawed
1/3 cup To One half cup finely chopped
Fresh ginger
(depending on how spicy
You like thing
CINNAMON SUGAR TOPPING
1 One half tablespoon Sugar mixed with
One half teaspoon Ground cinnamon
You like)

Preheat oven to 350 degrees. Spray a 13by9by2inch baking pan with
nonstick vegetable spray and set aside. Churn orange zest and sugar in
food processor 30 seconds, scrape bowl sides down, and churn 30 seconds
more until zest is finely grated. Add flour, soda, baking powder, cinnamon
and nutmeg and pulse 10 to 12 times to combine. Transfer to large mixing
bowl and make well in center. Buzz buttermilk, carrots, molasses and lemon
juice in processor 5 seconds. Add egg substitute and ginger and pulse 3 to
4 times. Dump carrot mixture into well in dry ingredients and with large
rubber spatula, fold in as gently as you would beaten egg whites. Batter
should be lumpy, no matter if a few dry flecks show. They will vanish
during baking. Don't overmix or cake will be tough. Spoon batter into
prepared pan, spreading to corners and smoothing top. Sprinkle evenly with
cinnamonsugar. Bake 35 to 40 minutes until cake is springy to touch and a
toothpick inserted in center comes out clean. Cool cake to room temperature
in upright pan on wire rack, then cut into 24 bars (two cuts lengthwise the
pan and seven crosswise

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip