Name: Cran-Apple Praline Gingerbread
Yield: 4 servings
Ingredients: 2/3 cup fat-free caramel ice cream topping; 2 medium tart apples, peeled and thinly sliced; 2/3 cup fresh or frozen cranberries; 1/4 cup butter, softened; 1/4 cup sugar; 1 large egg; 6 tablespoons molasses; 1/4 cup unsweetened applesauce; 1-1/2 cups all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/2 teaspoon apple pie spice; 1/4 teaspoon salt; 1/4 cup hot water; 3/4 cup reduced-fat whipped topping; 1/2 cup fat-free vanilla yogurt

Servings: 4 persons

2/3 cup fat-free caramel ice cream topping
2 medium tart apples, peeled and thinly sliced
2/3 cup fresh or frozen cranberries
1/4 cup butter, softened
1/4 cup sugar
1 large egg
6 tablespoons molasses
1/4 cup unsweetened applesauce
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon apple pie spice
1/4 teaspoon salt
1/4 cup hot water
3/4 cup reduced-fat whipped topping
1/2 cup fat-free vanilla yogurt

1
Coat a 9-in. round baking pan with cooking spray. Pour caramel topping into pan and tilt to coat bottom evenly. Arrange apples and cranberries in a single layer over caramel.
2
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in molasses and applesauce (mixture may appear curdled). Combine the flour, baking soda, ginger, pie spice and salt; add to butter mixture just until moistened. Stir in hot water.
3
Pour over fruit; smooth top. Bake at 350u00b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Combine whipped topping and yogurt; serve with gingerbread.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cran-Apple Praline Gingerbread

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