Ingredients

• 4 cups apples
• 1/3 cup brown sugar
• 1 tablespoon lemon juice
• 1 cup water
• 3/4 teaspoon cinnamon
• 2 tablespoons cornstarch
• 1 tablespoon cider vinegar
• 7 tablespoons low fat milk
• 1/4 cup sugar
• 1 egg
• 2 tablespoons light molasses
• 2 tablespoons corn syrup
• 2 tablespoons oil
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 cup whipped dessert topping

Preparation

1. Preheat oven to 350° F.
2. Peel and chop apples. Combine apples, brown sugar, lemon juice, 1 cup water and 1/2 teaspoon cinnamon in a medium saucepan. Cover and cook until apples are tender.
3. Mix cornstarch and 1 tablespoon water together and stir into hot apple mixture. Continue cooking until thickened. Pour apple mixture into 1-1/2 quart casserole and set aside.
4. Add 1 tablespoon vinegar to milk and stir. Set aside.
5. Beat together sugar, egg, milk mixture, molasses, corn syrup and oil.
6. In a separate bowl, stir together flour, baking soda, baking powder, ginger and remaining 1/4 teaspoon cinnamon. Add to beaten egg and milk mixture and beat until smooth.
7. Pour gingerbread mixture over apples in casserole. Bake for 30 minutes.
8. Serve warm with 1 tablespoon whipped dessert topping or whipped cream.

Helpful hints

• Four medium-sized apples yields approximately 4 cups.
• For those with diabetes: to reduce carbohydrate content, replace brown sugar and white sugar with Splenda^® granular, no-calorie sweetener and Splenda brown sugar blend or sweetener of choice. This change decreases carbohydrate to 26 grams per serving and 2 carbohydrate choices.