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Gingerbread With Luscious Lemon Cream

cakes & frostings

1 package gingerbread mix
--14 1/2 ounce package
1 1/3 cup skim milk
2 egg whites
--or 1/4 cup refrigerated or
--frozen egg product; thawed
2 tablespoons finely chopped crystallized ginger
--luscious lemon cream
1/3 cup lemon low-fat yogurt
1/3 cup light dairy sour cream
--lemon peel strips; optional

Combine gingerbread mix, milk, and egg whites or egg product in a medium bowl. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 3 minutes more. Stir in 1 tablespoon of the crystallized ginger.

Spray a 9x9x2-inch baking pan with nonstick spray coating. Pour batter into pan, spreading evenly. Bake according to package directions. Cool slightly on a wire rack.

To serve, cut into small slices or squares. Top each serving with some of the Luscious Lemon Cream and remaining crystallized ginger. If desired, garnish with a strip of lemon peel tied into a knot.

Makes 12 servings.

Luscious Lemon Cream: Stir together 1/3 cup lemon low-fat yogurt and 1/3 cup light dairy sour cream in a small bowl. Cover and chill till serving time. Makes 2/3 cup.

Nutrition facts per serving: 181 cal., 5 g total fat (3 g sat. fat), 2 mg cholesterol, 275 mg sodium, 31 g carbohydrate., 0 g dietary fiber, 4 g pro.

Food exchanges: 1 1/2 bread, 1 fat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 12 servings

Preparation Time: 0:00

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