Gingerbread With Vanilla Sauce Recipe
Ingredients
| Nonstick cooking spray | ||
| 1 14 1/2-ounce package gingerbread mix | ||
| Water | 1 Cup (16 tbs) | |
| 2 tablespoons finely chopped crystallized ginger | ||
| 1 recipe Vanilla Sauce | ||
Directions
Lightly coat a 9x9x2-inch baking pan with cooking spray; set aside.
In a medium bowl stir together gingerbread mix and water until combined.
Stir in 1 tablespoon of the crystallized ginger.
Spread batter in the prepared baking pan.
Bake in a 375° oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool slightly in pan on a wire rack.
Serve warm, topped with Vanilla Sauce and remaining crystallized ginger.
In a small bowl stir together 1/3 cup vanilla low-fat yogurt, 1/3 cup light dairy sour cream, and 1 teaspoon vanilla.
Cover and chill until ready to serve.
In a medium bowl stir together gingerbread mix and water until combined.
Stir in 1 tablespoon of the crystallized ginger.
Spread batter in the prepared baking pan.
Bake in a 375° oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool slightly in pan on a wire rack.
Serve warm, topped with Vanilla Sauce and remaining crystallized ginger.
In a small bowl stir together 1/3 cup vanilla low-fat yogurt, 1/3 cup light dairy sour cream, and 1 teaspoon vanilla.
Cover and chill until ready to serve.
Chef
