Cran-Apple Praline Gingerbread |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Start with a spice-rich batter baked atop apples and cranberries in a creamy caramel sauce, then invert when done, for a topsy-turvy dessert thatâs a real beauty. The old-time holiday taste will delight family and friends! âJeanne Holt, Mendota Heights, Minnesota Ingredients:
2/3 cup fat-free caramel ice cream topping |
2 medium tart apples, peeled and thinly sliced |
2/3 cup fresh or frozen cranberries |
1/4 cup butter, softened |
1/4 cup sugar |
1 egg |
6 tablespoons molasses |
1/4 cup unsweetened applesauce |
1-1/4 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking soda |
1/2 teaspoon ground ginger |
1/2 teaspoon apple pie spice |
1/4 teaspoon salt |
1/2 cup hot water |
yogurt cream: |
3/4 cup reduced-fat whipped topping |
1/2 cup fat-free vanilla yogurt |
Directions:
1. Coat a 9-in. round baking pan with cooking spray. Pour caramel topping into pan and tilt to coat bottom evenly. Arrange apples and cranberries in a single layer over caramel.
2. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in molasses and applesauce (mixture may appear curdled). Combine the flour, baking soda, ginger, pie spice and salt; add to butter mixture just until moistened. Stir in hot water.
3. Pour over fruit; smooth top. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Combine whipped topping and yogurt; serve with gingerbread. Yield: 8 servings.
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