Blueberry Gingerbread
By á-170456
Ingredients
- 1 serving cooking spray (5 one-second sprays per serving)
- 1 cup blueberries
- 3/4 cup sugar divided
- 1 tablespoon fresh lemon juice
- 2 1/4 cups Bisquick Reduced-Fat Baking Mix divided
- 1/2 teaspoon minced ginger root
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 1/4 cup fat-free egg substitute
- 2 tablespoons molasses
- 1 cup fat-free skim milk divided
Details
Servings 8
Preparation
Step 1
Preheat oven to 400 degrees. Coat a 9- by 9-inch pan with cooking spray.
Toss blueberries with 1 1/2 tablespoons of sugar and lemon juice in a small bowl; set aside.
Combine 2 cups of Bisquick, remaining sugar, ginger, cinnamon and salt in a large bowl.
Stir in egg substitute, molasses and 2/3 cup of milk with a wooden spoon. If batter looks a little dry, add remaining 1/3 cup of milk.
In a small bowl, combine blueberries with remaining 1/4 cup of Bisquik and fold into Bisquick-sugar mixture; carefully spoon batter into prepared pan.
Bake until golden brown, about 20 to 25 minutes.
Allow to cool slightly before slicing into 16 pieces.
This recipe yields 8 servings; 2 pieces per serving.
Points® Value: 5
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