Gingerbread with Lemon Sauce
1 cup all-purpose flour
1/3 cup wheat germ
1/4 cup firmly packed brown sugar
3/4 tsp. ginger
3/4 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. allspice
1/2 cup boiling unsweetened apple juice
1/3 cup molasses
1/4 cup oil
1/4 cup frozen fat-free egg product, thawed, or 1 egg
1/4 cup sugar
2 tsp. cornstarch
1/2 cup hot water
1 tbsp. lemon juice
1 tsp. lemon zest
Heat oven to 350ºF. Grease bottom only of 8-in. square pan.
In large bowl, combine flour, wheat germ, brown sugar, ginger, cinnamon, baking
powder, baking soda and allspice; mix well. Add remaining gingerbread
ingredients; blend well. Pour into greased pan. Bake at 350ºF. for 30 to 40
minutes or until toothpick inserted in center comes out clean.
Meanwhile, in medium saucepan combine sugar and cornstarch. Gradually stir in
hot water. Cook over medium heat until mixture comes to a boil and is slightly
thickened and clear, stirring constantly. Stir in lemon juice and lemon zest.
Serve warm sauce over warm gingerbread.