Spicy Gingerbread with Warm Cider-Lemon Sauce

Preparation info

  • Makes

    12

    Servings
    • Difficulty

      Easy

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.

Ingredients

    Method