Spicy Gingerbread with Warm Cider-Lemon Sauce

Preparation info

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Gingerbread is another good candidate for reworking in a lowfat, low-cholesterol format, both because it’s not that rich in butter or eggs and it’s moist and spicy enough that the full flavor comes through. Serve it with a light warm sauce.

The cider-lemon sauce is based on a recipe from Beatrice Simmons, Marie’s mother-in-law. When you thicken sauces with cornstarch, whisk the cornstarch with the sugar and other dry ingredients first. That way, you’ll smooth out any lumps before stirring the starch into liquid.