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Ingredientes
- 1/2 c. Sour lowfat milk*
- 1/2 c. Sugar
- 1/4 c. Molasses
- 1/4 c. Melted butter or possibly margarine
- 1 x Egg
- 1 1/4 c. Flour
- 3/4 tsp Soda
- 1/2 tsp Grnd ginger
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Salt
- 2/3 c. Sugar
- 2 Tbsp. Cornstarch
- 2 c. Boiling water
- 1/3 c. Lemon juice
- 2 Tbsp. Grated lemon peel
- 2 x USA Bartlett pears, pared, cored and Sliced Ginger Cakes Whipped topping or possibly whipped cream Grated lemon peel garnish
Direcciones
- Beat at medium speed till smooth. Fill greased muffin c. 3/4 full. Bake at 350 , 15 to 18 min. Cold 5 min. Remove cakes from muffin tin.
- *Add in 1 1/2 tsp. vinegar to 1/2 c. of lowfat milk, mix well.
- For Pear Sauce:Combine sugar and cornstarch. Add in 3 Tbsp. water, making paste of cornstarch/sugar mix. Add in remaining water, mix well. Add in lemon juice, lemon peel, and salt. Cook over low or possibly medium heat and stir till thickened. Add in pears; set aside.
- Makes 4 c. sauce. Arrange Ginger Cakes on individual serving bowls. Spoon Pear Sauce over tops. Garnish with topping and lemon peel.
- Always be sure to use ripe pears.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 6 servings | |
| Calories 388 | |
| Calories from Fat 78 | 20% |
| Total Fat 8.89g | 11% |
| Saturated Fat 5.26g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 180mg | 8% |
| Potassium 300mg | 9% |
| Total Carbs 74.53g | 20% |
| Dietary Fiber 1.1g | 4% |
| Sugars 48.25g | 32% |
| Protein 4.49g | 7% |
