7. Gingerbread Cake with Cream Cheese Frosting

Cream cheese frosting sounds like a recipe for clogged arteries.

But not if you use the fat-free and reduced-fat versions!

If you prefer a plain cake, you could omit the frosting altogether.

The cake also uses fat-free milk and only one egg, plus the majority of the sweetness is provided by molasses.

Ingredients:

Cake

• 1/3 cup granulated sugar

• 1/4 cup butter, softened

• 1/4 cup molasses

• 1 large egg

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)

• 2 teaspoons ground ginger

• 1/2 teaspoon baking soda

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon salt

• 1/8 teaspoon ground cloves

• 2/3 cup fat-free milk

• 1 teaspoon vanilla extract

• Cooking spray

Frosting

• 1/4 cup (2 ounces) fat-free cream cheese, softened

• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

• 1 3/4 cups powdered sugar

Remaining ingredient

• 1/3 cup Lemon Curd

Directions:

• Preheat oven to 350°.

• To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl;

beat with a mixer at high speed for 2 minutes or until well combined.

Add molasses and egg;

beat well.

• Lightly spoon flour into dry measuring cups;

level with a knife.

Combine flour and next 5 ingredients (through cloves) in a medium bowl.

Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.

Stir in 1 teaspoon vanilla.

Spoon batter into an 8-inch square pan coated with cooking spray.

• Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean.

Cool completely on a wire rack

• To prepare frosting, place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl;

beat with a mixer at medium speed until light and fluffy.

Gradually add powdered sugar;

beat at low speed just until blended (do not overbeat).

Spread frosting evenly over top of cake.

Top each serving with lemon curd.

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