1. Heat oven to 325°. Grease bottom and side of springform pan, 9 x 3 inches, or square pan, 9 x 9 x 2 inches, with shortening lightly flour. Beat all ingredients except Brown Sugar Meringue in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
2. Bake about 50 minutes or until toothpick inserted in center comes out clean. Meanwhile, make Brown Sugar Meringue.
3. Increase oven temperature to 400°. Spread meringue over hot gingerbread. Bake 8 to 10 minutes or until meringue is light brown. Serve warm. Store covered in refrigerator.
Brown Sugar Meringue: Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time continue beating until stiff peaks form and mixture is glossy. Do not underbeat.
A NOTE from DR. GHOSH
Molasses is a great source of iron and magnesium, plus gingerbread offers big taste from the spices. If you're not up to preparing the meringue, serve it with applesauce for an afternoon snack.
"Gingerbread. Ginger cookies. Ginger ale. Who knew they could lessen nausea so much? My mom makes me ginger cookies every time I have chemo. My neighbor brings over gingerbread. These foods sure hit the spot now." -ANNE R.
NUTRITION FACTS: High in iron, magnesium and potassium low fiber
1 Serving: Calories 435 (Calories from Fat 125) Fat 14g (Saturated 4g) Cholesterol 25mg Sodium 400mg Potassium 650mg Carbohydrate 72g (Dietary Fiber 1g) Protein 6g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 10% Iron 20% Folic Acid 10% Magnesium 26% DIET EXCHANGES: Not recommended
Helpful For These Side Effects: (n), (m), (d)
From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Gingerbread with Brown Sugar Meringue recipe is from the Betty Crocker's Living With Cancer Cookbook Cookbook. Download this Cookbook today.
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