Gingerbread Cake with Blueberry Sauce

The new light shines on flavor, so no need to worry about compromising on desserts. Crystallized ginger deepens the flavor in this moist cake (although it's fine without it).

Yield: 12 servings (serving size: 1 cake piece, about 2 tablespoons sauce, and 1 tablespoon whipped topping)

Ingredients

• 2  cups  all-purpose flour
• 1/3  cup  chopped crystallized ginger (optional)
• 1 1/2  teaspoons  ground ginger
• 1 1/2  teaspoons  ground cinnamon
• 1  teaspoon  baking powder
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/8  teaspoon  ground cloves
• 3/4  cup  low-fat buttermilk
• 1/2  cup  sugar
• 1/2  cup  molasses
• 1/4  cup  1% low-fat milk
• 1/4  cup  vegetable oil
• 2  large eggs
• 1 1/2  cups  frozen blueberries, thawed
• Cooking spray
• Blueberry Sauce
• 3/4  cup  frozen reduced-calorie whipped topping, thawed

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl, stirring well with a whisk; make a well in center of mixture.

Combine buttermilk and next 5 ingredients (buttermilk through eggs); stir well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in blueberries. Spoon batter into an 11 x 7-inch baking dish or 9-inch square baking pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in dish for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Spoon Blueberry Sauce over top of individual pieces; dollop with whipped topping.

(Totals include Blueberry Sauce.)

Nutritional Information

Calories:

284 (22% from fat)

Fat:

7g (sat 1.8g,mono 1.8g,poly 2.6g)

Protein:

4.4g

Carbohydrate:

52.4g

Fiber:

1.9g

Cholesterol:

38mg

Iron:

3mg

Sodium:

277mg

Calcium:

105mg