Light Gingerbread and Red Raspberry Sauce

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Serves: 9

2 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1 cup skim milk
1/2 cup light molasses
2 egg whites or 1/4 cup egg substitute
2 tablespoons margarine, melted
1 (10-ounce) package raspberries in light syrup, thawed
1 cup reduced-calorie prepared whipped topping


In a large bowl, combine flour, baking soda, ginger, cinnamon, and cloves. Set aside. In a small bowl, combine milk, molasses, egg product, and melted margarine. Stir into flour mixture until smooth. Spread batter into a greased 8x8-inch-baking dish. Bake at 350 F. for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on a wire rack. To make raspberry sauce, puree thawed raspberries in a blender until smooth. Strain to remove seeds. To serve, cut gingerbread into squares, drizzle with raspberries, and garnish with whipped topping.

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