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Ingredientes
- Nonstick vegetable spray coating
- 1 c. all-purpose flour
- 1 tsp baking soda
- 1/4 tsp grnd ginger
- 1/4 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 1/4 c. brown sugar packed
- 1/4 c. molasses
- 1/4 c. water
- 2 Tbsp. lemon juice
- 1/4 c. granulated sugar
- 1 Tbsp. cornstarch
- 1/2 tsp lemon zest
- 1/8 tsp salt
- 3/4 c. water
- 1/8 tsp grnd nutmeg
- 2 Tbsp. lemon juice
Direcciones
- Spray three 2 & 1/2 inch diameter soup cans with nonstick vegetable spray coating. Set aside.
- In medium mixing bowl, stir together the flour, baking soda, ginger, cinnamon, and the 1/4 tsp. nutmeg. In a small bowl, combine brown sugar, molasses, water and 2 Tbsp. lemon juice. Stir into flour mix just until blended. Quickly pour batter into prepared cans. Cover with foil. Bake in a 350 degree oven for 20-25 min. Cold 10 min in cans; remove to wire rack.
- In a saucepan, combine granulated sugar, cornstarch, lemon peel, salt, and the 1/8 tsp. nutmeg. Add in the 3/4 c. water.
- Cook and stir until mix is bubbly. Stir in remaining lemon juice.
- Serve over hot gingerbread.
- Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 12 servings | |
| Calories 96 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 134mg | 6% |
| Potassium 128mg | 4% |
| Total Carbs 23.02g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 12.68g | 8% |
| Protein 1.11g | 2% |
