Adding fresh apple gives this gingerbread a deep sweetness.

　　

Ingredients

Serves 10; 1 square per serving

　　1 5-ounce can fat-free evaporated milk

　　2 teaspoons cider vinegar

　　Cooking spray

　　1 cup all-purpose flour

　　1 cup whole-wheat flour

　　1 teaspoon ground ginger

　　1/2 teaspoon baking soda

　　1/2 teaspoon ground cinnamon

　　3/4 cup honey

　　1 6-ounce jar pureed baby-food sweet potatoes

　　2 tablespoons egg substitute or 1 large egg white

　　1 tablespoon plus 2 teaspoons canola or corn oil

　　1/2 cup chopped peeled apple

　　

Step 1

In a medium mixing bowl, stir together the milk and vinegar. Let stand for 10 minutes.

　　

Step 2

Preheat the oven to 350°F. Lightly spray a 9-inch square baking pan with cooking spray. Set aside.

　　

Step 3

Meanwhile, in a medium bowl, stir together the flours, ginger, baking soda, and cinnamon. Set aside.

　　

Step 4

Add the remaining ingredients except the apple to the milk mixture. Using an electric mixer on medium speed, beat until blended.

　　

Step 5

Gradually add the flour mixture, stirring well after each addition. Fold in the apple. Pour into the pan, gently smoothing the top.

　　

Step 6

Bake for 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool on a cooling rack for at least 10 minutes before slicing.

　　

Nutrition information

Step 7

(Per serving)

　　

Step 8

Calories: 211

　　

Step 9

Total fat: 3.0g

　　

Step 10

Saturated: 0.5g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 1.0g

　　

Step 13

Monounsaturated: 1.5g

　　

Step 14

Cholesterol: 1mg

　　

Step 15

Sodium: 90mg

　　

Step 16

Carbohydrates: 44g

　　

Step 17

Fiber: 2g

　　

Step 18

Sugars: 25g

　　

Step 19

Protein: 5g

　　

Step 20

Calcium: 54mg

　　

Step 21

Potassium: 180mg

　　

Dietary Exchanges

Step 22

3 other carbohydrate

　　

Step 23

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition